FORMULATION OF ACTIVE PACKAGING SYSTEM USING CLOVE OIL MICROEMULSIONS FOR ENHANCING THE SHELF LIFE OF FRESH FRUITS

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dc.contributor.authorGHULAM FIZZA
dc.date.accessioned2025-08-20T10:31:59Z
dc.date.available2025-08-20T10:31:59Z
dc.date.issued2023
dc.description.abstractThe purpose of food packaging is undergoing significant transformations to meet the evolving demands of the market. Factors such as food safety, consumer preference for healthier options, the need for high-quality products, extended shelf life, convenience, transparent packaging, and sustainable materials have led to the emergence of innovative packaging technologies, including active packaging. This study focused on the development of an active packaging system using chitosan, known for its effective barrier properties against moisture and gas permeation. Firstly, stable microemulsions containing clove oil were formulated, with an average particle size of 142.2±2 µm, and characterized for thermal stability and pH changes. Secondly, these microemulsions were incorporated into chitosan matrices to create the chitosan-based active packaging system. To address the perishability and post-harvest losses of tomatoes, the developed active packaging system was applied to tomatoes through various treatments involving active coatings and sprays.
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/4864
dc.language.isoen_US
dc.publisherUMT.Lahore
dc.titleFORMULATION OF ACTIVE PACKAGING SYSTEM USING CLOVE OIL MICROEMULSIONS FOR ENHANCING THE SHELF LIFE OF FRESH FRUITS
dc.typeThesis
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