Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

Abstract

Effect of storage conditions and packaging materials on quality parameters of curcuminoids infused coconut and raw banana slices were studied. Moisture sorption study was conducted for the developed products in selected packaging materials namely polypropylene (PP), polyethylene terephthalate (PET)/low density polyethylene terephthalate (LDPE) and metallized PET/LDPE, under ambient and accelerated storage conditions for 90 days. The changes in physical, chemical and sensory parameters of the products were studied during the storage period. The results indicated that 40% relative humidity was critical for storage of products, above which the products required a good moisture barrier to achieve the enhanced shelf-life of the products. In accelerated storage conditions, the moisture content exceeded the critical moisture content for coconut and raw banana slices within 30 days and 15 days, respectively leading to product deterioration. At the end of the storage period the coconut samples packed in PP and PET/LDPE crossed the critical moisture content (3.05%) at ambient storage conditions, whereas, the moisture content of raw banana samples was within the moisture tolerance limit (11.5%). The curcuminoids retention, chroma and total color difference (DE) were significantly higher with better sensory attributes for products packed in metallized PET/LDPE compared to PET/LDPE and PP. Among all the packaging materials studied metallized PET/LDPE was found to be a suitable packaging material for both products. PRACTICAL APPLICATIONSThe present work deals with the effect of packaging material on physical, chemical and sensory parameters on the products (curcuminoids impregnated coconut and raw banana slices) infused with bioactive compounds. The study reveals the criteria for the selection of packaging materials as well as storage conditions for curcuminoids impregnated coconut and raw banana slices for the higher retention of bioactive compounds, besides fulfilling consumer desire, satisfying industry requirement and maintaining food safety.

Effect of impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored

“…The total color change in C, W, OD, HS, and HSOD apple wedges were in the range of 5.4–9.1, 5.7–6.5, 8.9–12.3, 7.6–8.1, and 6.0–6.5, respectively, being higher in apple wedges stored under light exposition. Similar behavior was reported by Bellary et al (2017), who pointed out that metalized packages maintained the color of impregnated coconut and banana slices more than transparent plastic bags.…”

“…It is employed to enrich foods with bioactive and/or functional compounds, resulting in healthier food products (Zura‐Bravo et al, 2019). Fruits and vegetables such as apples (George et al, 2016; Samborska et al, 2019; Santacruz‐Vázquez & Santacruz‐Vázquez, 2013; Vatankhah & Ramaswamy, 2019; Yılmaz & Bilek, 2018), watermelon (Bellary et al, 2016), coconut slices (Bellary et al, 2017; Bellary & Rastogi, 2012), mango (Batista de Medeiros et al, 2019; Jiménez‐Hernández et al, 2017; Shukla et al, 2019), banana (Shukla et al, 2019), and potatoes (Moreira & Almohaimeed, 2018) have been successfully impregnated with curcuminoids, phenolic compounds, and/or probiotics, using both novel and traditional impregnation processes. On the other hand, the impregnation process is generally carried out in fresh products; but they are highly unstable due to their high‐water activity (aw); therefore, to increase their shelf life, the drying process is commonly used (Bhushan et al, 2008).…”

“…On the other hand, the impregnation process is generally carried out in fresh products; but they are highly unstable due to their high-water activity (aw); therefore, to increase their shelf life, the drying process is commonly used (Bhushan et al, 2008). In this aspect, some authors have indicated that osmotic dehydration may be used in the impregnation process, to achieve dewatering and increase in the solids' content of food products, and to reduce the time of the drying process (Bellary et al, 2011(Bellary et al, , 2016(Bellary et al, , 2017Jiménez-Hernández et al, 2017;Rascón et al, 2018).…”

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

“…The infusion of foodstuffs with different solutions may cause changes in color attributes, as the color of the food is a critical parameter in food‐buying behavior. Therefore, its measurement has important consequences (Andrés‐Bello et al, ; Bellary et al, ).…”

“…For other foods, Sandikci Altunatmaz et al (2016) used curcumin in ground beef against pathogens with good results. Bellary, Indiramma, Prakash, Sowbhagya, and Rastogi (2017) used curcumin as a natural dye on coconut slices and banana slices; Kaba, Özer, and Çorapcı (2017) used curcumin on smoked fish as a natural colorant. Da Silva et al (2017) used curcumin as a natural antimicrobial agent on freshly cut carrots.…”