The aim of this study was to improve the present packaging of salad by
combining modified atmosphere packaging with a new antimicrobial active bag
consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of
extending shelf-life and reducing possible microbiological risks. The O2 and CO2
barrier properties of PP/EVOH,mechanical properties were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic
bacteria, and the effect of the release of the antimicrobial agent on the sensory charac-teristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38
log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and
moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil
in reducing spoilage flora during storage time. Sensory studies also showed that the
package with citral was the most accepted by customers at the end of the shelf-life.