A dual-feature active packaging: Antimicrobial release and CO₂ scavenging for fresh produce preservation

Fresh produce spoilage presents a complex challenge of multiple deterioration factors that frequently surpasses the effectiveness of single-function active packaging systems. This study investigated a dual-feature active packaging system for fresh produce combining antimicrobial release with CO₂ scavenging using packaged cherry tomatoes (n = 3 per packaging group) stored at 7 °C and 51% relative humidity. Quality changes were evaluated based on weight loss, fungal incidence, firmness, CO₂ levels, pH, and total soluble solids. The system incorporated β-cyclodextrin (βCD) inclusion complexes with linalool (Lin) or eugenyl acetate (EA) for antimicrobial action and branched polyethyleneimine (PEI) for CO₂ control. Minimal cumulative weight loss (< 2%) was observed across treatments, with the EA-PEI treatment demonstrating superior performance by stabilizing weight loss from day 25 to 40. Linalool-based treatments (Lin, Lin-PEI) were more effective for short-term storage, while EA-PEI better preserved firmness during long-term storage. An inverse relationship between CO₂ levels and firmness emerged, identifying ≤ 0.17 g of total dissolved CO₂ per package as the optimal threshold for texture preservation. Additionally, in comparison to the Control, which showed the first visible signs of fungal incidence at day 25 (4%), active treatments delayed fungal spoilage by as much as 15 days, with EA-PEI fully preventing fungal growth throughout the storage period. These findings demonstrate the efficacy of dual-feature active additives to reduce spoilage and maintain cherry tomato quality, while also showing potential for application in other fresh produce systems.