Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach

Journal of Food Science and Technology
Rinaldo BotondiFabio Mencarelli

Abstract

This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (Spinacia oleracea). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total polyphenols, ascorbic acid, antioxidant activity), physical (water activity), technological (colour evaluation), sensorial (aroma, visual appearance and water accumulation) and microbial (total aerobic mesophilic and psychrotrophic counts) parameters were tested. Both polymeric trays maintained the overall quality of fresh spinach for 6 days but spinach stored in PLA trays maintained its flavour longer. A significant increase in total polyphenols, antiradical activity, total carotenoids as well as a decrease in ascorbic acid in fresh spinach was observed in the first 3 days of storage in both samples. Unfortunately, the PLA package accumulated condensed water. The total microbial load of fresh-cut spinach reached about 6.3-7.3 log CFU g(-1) within 8 days. Cooked spinach packed in PLA and PET polymeric hinged trays showed the same behaviour as fresh spinach in terms of quality and shelf life. In conclusion, PLA plastic hinged trays can...Continue Reading

References

May 4, 2000·Journal of Agricultural and Food Chemistry·M I GilF A Tomás-Barberán
Aug 17, 2002·Current Opinion in Plant Biology·Steven NeillJohn Hancock
Mar 4, 2009·Journal of Agricultural and Food Chemistry·Antonella BottinoVincenzo Fogliano

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Citations

Jul 14, 2016·Journal of Food Science and Technology·Rinaldo BotondiRiccardo Massantini
Jun 22, 2019·Journal of the Science of Food and Agriculture·Anna Maria VettrainoRinaldo Botondi
Jun 15, 2017·Journal of the Science of Food and Agriculture·Mauro TotiRinaldo Botondi

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