Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Bauer, Anna-Sophia; Leppik, Kärt; Galić, Kata; Anestopoulos, Ioannis; Panayiotidis, Mihalis I.; Agriopoulou, Sofia; Milousi, Maria; Ünalan, İlke Uysal; Varzakas, Theodoros; Krauter, Victoria

doi:10.3390/foods11050697

Cited by 22 publications

(5 citation statements)

References 139 publications

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“…addition, oxygen permeability of packaging materials can promote oxidation reactions and loss of vitamins (Bauer et al, 2022). In this study, the high loss observed in vitamin content of tomato powder packed in polyethylene bag may be due to its oxygen permeability relative to polypropylene bottle.…”

Section: Quality Of Stored Tomato Powdermentioning

confidence: 73%

“…Sablani et al ( 2007 ) also reported reduced rate of vitamin C degradation at reduced level of water activity during evaluating stability of vitamin C in fortified formula stored at room temperature at different water activities. In addition, oxygen permeability of packaging materials can promote oxidation reactions and loss of vitamins (Bauer et al, 2022 ). In this study, the high loss observed in vitamin content of tomato powder packed in polyethylene bag may be due to its oxygen permeability relative to polypropylene bottle.…”

Section: Discussionmentioning

confidence: 99%

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Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

Dufera

Hofäcker

Esper³

et al. 2023

Food Science & Nutrition

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In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low‐density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low‐density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2‐month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low‐density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low‐density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months.

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Section: Quality Of Stored Tomato Powdermentioning

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

Dufera

Hofäcker

Esper³

et al. 2023

Food Science & Nutrition

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“…Moisture permeability of packaging (k/x) is the transmission speed/rate of differences in water vapor pressure units between the surface of a product and its environment at a certain temperature and humidity (Montero-Prado and Morales, 2022;Fairey and Hiltz, 2019;Bauer et al 2022;Ibrahim et al 2022). The packaging used was metallized plastic.…”

Section: Packaging Moisture Permeabilitymentioning

confidence: 99%

Instant broth powder of mutiara catfish (Clarias gariepinus) using the spray drying method as a natural flavor enhancer

Widiastuti

Sinaga²,

Maharani

et al. 2023

J. Pendidik. Kim

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OpenAcces"Dumbo" catfish is a type of catfish that is widely consumed and cultivated. It includes the mutiara catfish (Clarias gariepinus) growing relatively fast and having a fairly high nutritional content. It can be used as a flavor enhancer in the form of instant broth powder. This research aims to determine the formulation and best quality of instant catfish broth powder products using the Spray Drying method as a natural flavor enhancer that the public likes and follows the Indonesian National Standard. This research was started by sampling the fish and separating the meat. Then, an analysis of fish meat, including a proximate test, was prepared and continued with making broth with different recipes based on the added weight of catfish meat (in percentage) with several spices used in several formulations: 75% (F1), 70% (F2), 65% (F3), 60% (F4) and 55% (F5) by boiling and mixing all the supporting ingredients according to the predetermined formulations. Next, the drying process was carried out using the Spray Drying method, followed by an organoleptic test to obtain a chosen formula and, finally, the quality of the instant Mutiara catfish broth powder product was tested. The instant powder (F4) was the selected product based on the organoleptic test, because this formula is the most preferred product by the panelists. The results of the analysis of physical, chemical, microbiological characteristics complied with SNI 01-4218-1996 concerning broth powder. In addition, the shelf life of this product with metallized plastic packaging was 1,028.24 days.

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“…Thus, materials based on biopolymers with incorporated essential oils have been developed. Initially, they were used in the food industry to improve the sensorial quality or to increase the shelf life of various food products, such as those based on meat or fish [ 19 , 20 , 21 , 22 ], fruits or vegetables [ 23 , 24 , 25 ], sweets [ 26 , 27 ], beverages [ 28 ] or dairy products [ 29 , 30 ]. Later, they were added to increase the nutritional value and bioavailability of products, especially those with beneficial effects on health.…”

Section: Introductionmentioning

confidence: 99%

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants

Puscaselu

Lobiuc

Sîrbu

et al. 2022

Gels

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The benefits of using biopolymers for the development of films and coatings are well known. The enrichment of these material properties through various natural additions has led to their applicability in various fields. Essential oils, which are well-known for their beneficial properties, are widely used as encapsulating agents in films based on biopolymers. In this study, we developed biopolymer-based films and tested their properties following the addition of 7.5% and 15% (w/v) essential oils of lemon, orange, grapefruit, cinnamon, clove, chamomile, ginger, eucalyptus or mint. The samples were tested immediately after development and after one year of storage in order to examine possible long-term property changes. All films showed reductions in mass, thickness and microstructure, as well as mechanical properties. The most considerable variations in physical properties were observed in the 7.5% lemon oil sample and the 15% grapefruit oil sample, with the largest reductions in mass (23.13%), thickness (from 109.67 µm to 81.67 µm) and density (from 0.75 g/cm3 to 0.43 g/cm3). However, the microstructure of the sample was considerably improved. Although the addition of lemon essential oil prevented the reduction in mass during the storage period, it favored the degradation of the microstructure and the loss of elasticity (from 16.7% to 1.51% for the sample with 7.5% lemon EO and from 18.28% to 1.91% for the sample with 15% lemon EO). Although the addition of essential oils of mint and ginger resulted in films with a more homogeneous microstructure, the increase in concentration favored the appearance of pores and modifications of color parameters. With the exception of films with added orange, cinnamon and clove EOs, the antioxidant capacity of the films decreased during storage. The most obvious variations were identified in the samples with lemon, mint and clove EOs. The most unstable samples were those with added ginger (95.01%), lemon (92%) and mint (90.22%).

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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Cited by 22 publications

References 139 publications

Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage

Instant broth powder of mutiara catfish (Clarias gariepinus) using the spray drying method as a natural flavor enhancer

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants

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