Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

Abstract

The carvacrol release kinetics from active packaging (including carvacrol-βcyclodextrin inclusion complex) was studied under the following possible scenarios found in fresh produce packaging and marketing facilities: different storage temperatures (2, 8, 15 and 22 ºC), relative humidity (60% and 95% RH), as well as different packaging conditions (open or closed). Release kinetics for the closed and open packaging systems were described using first-order and n-order power law kinetics, respectively. Increasing temperature and RH enhanced the carvacrol release rate. The release rate (k) increased by 1.3–1.7-fold when the RH was augmented from 60% to 95%. An initial release burst effect was observed with the highest k rate (0.14/2.0 × 10−2 1/dayn) under open active packaging at 8/15 ºC (95% RH). In conclusion, the use of active packaging will ensure a proper essential oil release, with even a higher initial release (burst effect) in open packages, leading to a potential extension of the product shelf life.