Chao-Kai Chang, Fang-Yu Lin, Sheng-Yen Tsai, Mohsen Gavahian, Kuan-Chen Cheng, Chih-Yao Hou, Min-Hung Chen, Shella Permatasari Santoso, Chang-Wei Hsieh
In this study, chitosan (CS), casein phosphopeptide (CPP), and plasm modification were used to develop an active packaging that can extend the shelf-life of fresh-cut pear (FCP) (Pyrus serotina Rehder) at 4 °C. Results show that CS, CPP, and plasmonic modification increase water vapour permeability (WVP), improved the antibacterial (8%) and antioxidant properties (58–69%) of low-density polyethylene (LDPE) without adverse effects on mechanical strength. The application of CS/CPP active packaging resulted in significant improvements in various quality parameters of the packaged product. Browning was reduced by 48.80%, while weight loss decreased by 14.56%. The active packaging also exhibited potent inhibitory effects on microbial growth and respiration, with reductions of 47.74%. Additionally, the packaging demonstrated the ability to reduce the activity of crucial enzymes such as phospholipase D (PLD) by 35.71%, lipoxygenase (LOX) by 40.74%, polyphenol oxidase (PPO) by 35.71%, and malondialdehyde (MDA) by 34.79%. These combined effects extended the shelf-life of the FCP from 6 to 12 days. A comprehensive analysis of film properties, including moisture migration and respiration characteristics, indicated that the CS/CPP active packaging primarily contributed to mass loss reduction by inhibiting respiration rather than transpiration. This result proves that combining cold plasma, antioxidants, and antibacterial agents with modified LDPE can create a preservation package with composite functions. © 2023 Elsevier Ltd
Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City, 402, Taiwan; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Institute of Biotechnology, National Taiwan University, Taipei, 10617, Taiwan; Graduate Institute of Food Science Technology, National Taiwan University, Taipei, 10617, Taiwan; Department of Optometry, Asia University, Taichung City, 413305, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung City, 404333, Taiwan; Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City, 81157, Taiwan; Agriculture and Food Agency, Ministry of Agriculture, Executive Yuan Marketing & Processing Division, 8, Chung Hsing New Village, Nantou, 540, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei, 10607, Taiwan