Active cardboard box with palm wood waste powder and orange oil to prevent browning and quality loss in cabbage: Mode of action and potential for reuse.

Abstract

Browning, caused by enzymatic activity and storage conditions, affects cabbage during cold storage and is crucial for customer acceptance. This study investigated the effect of cardboard packaging containing low concentrations of nano-orange oil (ONE) at 0.006% in palm wood waste powder for anti-browning and extending the shelf life of cabbage. The incorporation of ONE into palm wood powder (PWP) using different methods (soaking, vapor, vapor with ultrasonic device, and control) was examined before using the active PWP to develop cardboard cabbage packaging. The reuse of the active cabbage box packaging was also investigated for up to three reuses. The results showed that a greater anti-browning effect was achieved with cardboard packaging made from active PWP with orange oil vapor and an ultrasonic device compared to other adsorption methods, with significantly higher inhibition of the key browning enzyme activities of polyphenol oxidase (PPO) and peroxidase (POD). Additionally, antioxidant activity and bioactive compounds were improved, maintaining the bright green color of cabbage after 21 days of storage. The shelf life of cabbage stored in active cardboard was extended to at least 21 days compared to 5 days for the control. The active cabbage box with PWP and ONE vapor with an ultrasonic device showed potential for reuse at least two times. Limonene was found on the surface of stored cabbage and may be a key factor in antimicrobial activity, helping to control microbial growth on the cabbage surface within standard limits during long-term storage. This finding provides valuable guidance for reducing cabbage waste during transportation and storage from farm to market. PRACTICAL APPLICATION: This research offers new insights into active cardboard packaging made from palm wood powder with a low concentration of orange oil vapor to prevent browning and microbial growth in storage boxes. The optimal method for producing this packaging uses nano-orange oil vapor at 0.006% with an ultrasonic device, which could be feasible for large-scale production. The packaging effectively reduced PPO and POD enzyme activity, delaying browning and extending cabbage shelf life by at least threefold compared to the control, while maintaining color and freshness. This cost-effective method promotes the sustainable use of agricultural waste in the fresh vegetable industry, as it can be reused at least twice, benefiting farmers and reducing cabbage waste.