Fabrication of PVA / Carboxymethyl-Cellulose Active Film with Incorporation of Oregano Essential Oil (OEO) and Determination of the Effect on Storage Life of Minimally Processed Lettuce (Lactuca sativa)

  • Chandrani Dutta1, S. Periyar selvam , D. Priscilla Mercy Anitha, M. Mahesh Kumar

Abstract

Postharvest applications are a rigorous concern in recent trends due to elevated consumer requirements of fresh qualityproduces. The purpose of this research was to introduce a novel approach to fabricate active film to enhance the shelf life and qualitative aspects of fresh minimally processed romaine lettuce(Lactuca sativa). This study was conducted to develop antibacterial bioactive packaging film made with polyvinyl alcohol [PVA](6%) carboxymethyl cellulose [CMC] (2%), OEO with variable concentration (0.1, 0.3and 0.6%) and investigate the efficacy to facilitate longer (9 days)storage period for minimally processed fresh lettuce keeping the physical and biochemical quality. Film FC3(concentration of OEO: 0.6% alongwith biopolymers PVA and CMC) showed better result for thickness(0.16 mm), Elongation (113.07%), crystallinity in structure, light yellow colour (b* 4.57) with good transparencyand antibacterial activity against pathogenic bacteria such as E.coli (25.73 mm), Salmonella typhi (20mm), Pseudomonas aeruginosa (19.97 mm). Fresh lettuce packed with optimized FC3 film and stored at 10°C showed better retention of pH (6.83), colour difference(5.88), weight loss(14.68%), total phenolic content (21.48mg GAE/gm), antioxidant activity (64.03%) and chlorophyll a (0.51%), chlorophyll b (0.12%) total chlorophyll content (0.67%), on day 9. These findings inferred the active film (FC3) with OEO can maintain physicochemical and biochemical property of lettuce and extended shelflife till 9 days after packaging whereas controls were unaccepted after 3 days of storage.

Published
2020-06-01
How to Cite
Chandrani Dutta1, S. Periyar selvam , D. Priscilla Mercy Anitha, M. Mahesh Kumar. (2020). Fabrication of PVA / Carboxymethyl-Cellulose Active Film with Incorporation of Oregano Essential Oil (OEO) and Determination of the Effect on Storage Life of Minimally Processed Lettuce (Lactuca sativa). International Journal of Advanced Science and Technology, 29(7), 10707-10718. Retrieved from http://sersc.org/journals/index.php/IJAST/article/view/27266
Section
Articles