RT journal article
T1 Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality
A1 Verano Naranjo, Lidia
A1 Cejudo Bastante, Cristina
A1 Casas Cardoso, Lourdes
A1 Lasanta Melero, Cristina
A1 Freire, Carmen S.R.
A1 Vilela, Carla
A1 Mantell Serrano, Casimiro
A2 Ingeniería Química y Tecnología de Alimentos
K1 Plant-based preservatives
K1 Eco-friendly active packaging
K1 Supercritical solvent impregnation
K1 Food preservation
K1 Food waste reduction
K1 Chilling injury
AB In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.
PB Elsevier
SN 0260-8774
YR 2025
FD 2025-03-22
LK http://hdl.handle.net/10498/38032
UL http://hdl.handle.net/10498/38032
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026