Utilization of natural fiber–derived active agents for shelf life extension of broccoli ( Brassica oleracea L.) and guava ( Psidium guajava )

In order to maintain the quality and freshness of broccoli and guava, it is essential to create a controlled environment that removes gases, such as ethylene, from the packaging. This method helps to prevent the degradation of chlorophyll, which is responsible for the green color of fruits and vegetables. In this study, banana carbon fiber (BCF) is explored as an effective agent to remove ethylene and extend the shelf life. BCF, which is produced from pre-treated banana fibers through the pyrolysis process, was found to be even more effective than activated charcoal in preserving chlorophyll content. The active agents, BCF and activated charcoal, were placed in sachets and inserted into the packaging system by wrapping them with cling film. The positive results were observed for both broccoli and guava using BCF, which did not require any activation. This innovative use of natural fibers as active agents in food packaging systems could pave the way for future research in sustainability and contribute to the circular economy.