Active packaging solution to prolong the shelf life of rocket salad |
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| Authors: | Alessandra Danza Amalia Conte Annamaria Cedola Inna Chisacova Matteo Alessandro Del Nobile |
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| Affiliation: | 1. Service Center for Applied Research, University of Foggia, Foggia, Italy;2. Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey |
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| Abstract: | The best packaging conditions for rocket salad were assessed by subsequent experimental trials. In the first step, a preliminary screening of different packaging materials was performed and two micro‐perforated oriented polypropylene films with different micro‐hole diameters (90 and 110 μm) were selected as best packaging solutions. In the subsequent experimental step, modified headspace conditions were applied without any improvement on product quality. In the last step, the effects of an ethylene adsorbent were analysed. Rocket salad packaged in both films with the ethylene adsorbent recorded a shelf life of about 16 days, compared to the control samples that remained acceptable for 13 days. During storage, the microbial quality (mesophilic and psychrotrophic bacteria, pseudomonadaceae, lactic acid bacteria, yeasts, total coliforms and enterobacteriacae), the pH, the colour changes and the main sensory parameters were also monitored. |
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| Keywords: | Fresh‐cut rocket minimally processed food packaging design shelf life |
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