Active packaging-releasing systems with basil and lime essential oils for minimally processed globe artichoke heads organically grown

The quality of minimally processed globe artichoke heads may deteriorate due to increased physiological processes by cutting. To preserve product quality, ensure safety, and extend shelf life, active packaging systems are valuable and effective packaging perspective. This study aimed at evaluating the effects of the active packaging release of basil and lime essential oils (EOs) and the performance of a sustainable polylactic acid (PLA) film on the quality of ready-to-cook (RTC) heads of 'Violet de Provence' globe artichoke grown under organic farming. The effectiveness of soil co-inoculation with arbuscular mycorrhizal fungi and plant growth-promoting bacteria was also evaluated to improve the nutrient supply of organically grown globe artichoke plants and to enhance the RTC product quality. Particularly, the heads were cleaned, sanitized, cut in half, and treated with an anti-browning solution. The samples were drained and placed in PLA trays containing different concentrations of EOs for each tray (50-100 µL of basil or lime EO). The samples were stored at 4°C and quality parameters were monitored after 0 (packaging day), 7, and 14 days and compared with untreated samples. In particular, weight loss, headspace gas composition, colour parameters, microbiological quality, polyphenol oxidase activity, total polyphenols content, and antioxidant activity were evaluated. On the whole, the use of lime EO at 50 µL limited browning phenomenon compared to control (72.29 vs. 68.93 value of L*), exerting also a great antioxidant activity (48.5 vs. 45.2% of inhibition of DPPH). However, the efficiency of the studied active packaging release system of essential oils in the preservation of RTC globe artichoke heads should be deepened to give insight into taking into account possible interactions among factors.