Artichoke leaf extract coating on polylactic acid packaging to prolong fruit shelf life

Journal article, 2025

The growing demand for safe and fresh food, coupled with the challenge of significant food loss and waste, has stimulated research on active packaging. In this study, artichoke leaf extract (ALE), obtained from food loss streams, was mixed with carboxymethyl cellulose (CMC) to develop an active coating on polylactic acid (PLA)-based packaging using a spray-coating approach. Prior surface modification of PLA using 1 % w/v PLA containing 20 wt% polyethylene glycol improved hydrophilicity and enhanced coating adhesion. Substituting ALE for CMC reduced coating solution viscosity, allowing a uniform coating. The inclusion of ALE conferred antioxidant (40–67 % DPPH scavenging) and antibacterial properties (2.11 and 1.08 log reduction against E. coli and S. aureus ) to the coating, with controlled release governed by diffusion and swelling in lipophilic media (50 % ethanol) and predominantly swelling-controlled release in hydrophilic media (10 % ethanol and 3 % acetic acid). Analysis of the performance of active packaging in preservation of cut apples and strawberries demonstrated that ALE-coated PLA packaging effectively slowed oxidation, acid degradation, and microbial proliferation in cut apples and strawberries over 8 and 10 days storage, respectively, thereby improving overall freshness. While limited improvements were observed for firmness and browning in apples, coated packaging significantly enhanced phenolic content, antioxidant activity, and microbial stability, with strawberries showing the strongest protective effects. These findings highlight the potential of ALE-based coatings as a sustainable strategy to extend fruit shelf life and reduce food waste through active packaging solutions.