ArticleFoods (Basel, Switzerland)2026
Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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% O
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