Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic

Fresh-peeled garlic cloves are a very convenient ready-to-cook product; however, their high perishability requires packaging systems that maintain the quality of the garlic while addressing the need for more sustainable materials. This study evaluated the quality evolution of peeled garlic cloves during refrigerated storage (5 °C) in microperforated modified atmosphere packaging (MAP) systems consisting of trays sealed with egg white protein (EWP)-based films, either uncoated (EWP-U) or coated with beeswax (EWP-BW). Their performance was compared with commercial polylactic acid (PLA) and oriented polypropylene (OPP) films. The EWP-based packages generated an internal atmosphere of approximately 7% O2 and 15% CO2, under which peeled garlic cloves showed delayed fungal decay, reduced yeast and mold growth, and mitigated surface discoloration compared with other packaging systems, whose atmospheres remained closer to air. However, weight loss was promoted in the garlic cloves packaged with EWP-U films. The hydrophobic coating applied in EWP-BW films improved the water vapor barrier properties compared with EWP films, thus reducing the weight loss observed in the garlic cloves, but increasing fungal decay. These results suggest that an optimized packaging system should combine the lower water vapor transmission rate provided by EWP-BW films with the internal gas composition achieved in EWP-U packages. Accordingly, EWP-BW films represent a promising bio-based alternative for preserving the quality of peeled garlic cloves, provided that the effective O2 and CO2 transmission rates through the package are appropriately adjusted to generate a more favorable modified atmosphere.