Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage

Abstract

A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials -laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films -for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for sugar, fat and caloric contents were conducted at the beginning and the end of storage period. Moisture contents and water activity (A(w)) fluctuated during storage but tended to decrease after week 8. Non-enzymatic browning increased significantly (P < 0.05) for all samples in packaging materials used; the highest increases were observed in LDPE-packed leather. The increases were related to the changes in colour of samples during storage. The longer storage time, the higher L and b values and the lower a value. The pH, although it fluctuated in the first weeks, slightly increased at the end of the storage period, while the hardness for each sample gradually increased during the storage. Microbial analyses showed that total mesophilic bacteria (TMB) and total moulds and yeast (TMY) counts were low, where after 12-week storage TMB and TMY were less than 60 and 140 cfu g-1, respectively. Organoleptically, for all attributes evaluated, all samples were acceptable by panelists during the 12-week storage period.

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

“…The higher the moisture content, the higher was the a w observed. Similar observations were made on jack fruit leather by Che Man and Taufik29 and on durian fruit leather by Irwandi et al 30 The low a w of deep‐fat‐fried banana chips is well below the minimum value needed to support microbial growth, since this only occurs at a w greater than 0.7 29. According to Sauvageot and Blond,31 when a w and moisture content increase, there is a slight decrease in crispness, which occurs between 0 and 0.50 ( a w ) or between 0 and 70 g kg −1 (moisture content), after which there is a very rapid decrease.…”

Storage stability of banana chips in polypropylene based nanocomposite packaging films

“…The maximum increase in water activity (337.5 %) was observed in the D package and minimum (200 %) in N and E packaging treatment. As foods with water activity lower than 0.60 are essentially free from microbial growth (Irawandi et al 1998). In this study, the water activity of all the treated samples remained less than 0.60 after 90 days of storage.…”

Effects of different factors on stickiness of apple leathers

“…The manufacturing process of fruit leathers consist on drying a thin layer of a fruit puree until a leathery consistence is achieved (Vatthanakul et al, 2010). Many kind of fruits can be used to make fruit leathers, like apple, papaya, mango, guava, durian, jackfruit, grape and kiwifruit, among others (Chan and Cavaletto, 1978;Irwandi et al, 1998;Vijayanand et al, 2000;Chen et al, 2001;Maskan et al, 2002;Gujral and Brar, 2003;Chowdhury et al, 2011;Quintero Ruiz et al, 2012). The fruit leather matrix (is composed mainly by) mainly consists of carbohydrates such as sugars, pectin and cellulosic substances (Torley et al, 2008).…”