Real world efficacy of enriched (E)-cinnamaldehyde extract-infused cellulose acetate-based active packaging film on selected fresh-cut fruits and vegetables

Abstract

This study aimed to explore the real-world application of cellulose acetate-based active packaging film on fresh-cut fruits and vegetables preservation at room temperature. A total of six different fresh-cut samples were selected, namely ‘Fuji’ apple, ‘Mas’ banana, China celery, Iceberg lettuce, mung bean sprout and potato. The enriched (E)-cinnamaldehyde extract from cinnamon bark was the active ingredient incorporated into the active packaging to inhibit enzymatic browning and fungal growth. The active packaging demonstrated effectiveness in preventing browning of fresh-cut samples with low phenolic content (11.53 ± 1.33–31.66 ± 2.13 mg GAE/100 g FW), such as China celery, Iceberg lettuce and mung bean sprout for 3–5 days. The underlying observation revealed that (E)-cinnamaldehyde acted as a competitive PPO inhibitor, where its effect can be compromised by the presence of high concentration of phenolic substrates. In the meantime, the active packaging was effective to inhibit yeast and mold growth of all the fresh-cut samples by a week. Aspergillus spp., Candida spp., Cryptococcus spp., and Fusarium spp. were identified as the spoilage yeast and mold isolated from the selected fresh-cut samples. The validation of the cellulose acetate-based active packaging on fresh-cut fruits and vegetable preservation was corroborated by delaying the browning of low phenolic content samples and inhibiting fungal growth. In addition to reducing food waste, enhancing food safety and promoting sustainable consumption, the active packaging has achieved Technology Readiness Level 5, making it ready for demonstration on supermarket and vendor shelves.