Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks

Abstract

The shelf life of third generation snacks (pellets) was estimated through the measurement of physicochemical parameters. Samples were provided by a snack manufacturing industry and were placed in three different types of packaging: high density polyethylene (HDPE); polypropylene/kraft paper; and polypropylene/ HDPE. The samples were tested under different conditions of temperature and relative humidity. Water activity (a w ) at 25 and 408C and moisture gain (89% relative humidity, 258C) were analyzed for 60 days. The polypropylene 1 HDPE packaging showed the best properties for sample preservation, allowing for a shelf life of 1 month under extreme conditions of humidity. Therefore, it is possible to extend the shelf life of the pellets studied by using proper packaging materials to limit phenomena of water sorption.

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

“…The scatter plot in Figure 4 and the Pearson correlation coefficient indicate the strong relationship between the response variables. The relationship between the shelf life and moisture content was observed in recent studies (Dak et al, 2014;Flores et al, 2015;Kamau et al, 2018;Ozturk & Takhar, 2018;Pushpadass et al, 2014).…”

“…For these types of prediction models, knowledge of the product deterioration mode and critical moisture content limiting the shelf life is fundamental. In recent studies (Dak, Sagar, & Jha, 2014;Flores et al, 2015;Kamau et al, 2018;Ozturk & Takhar, 2018;Pushpadass, Emerald, Rao, Nath, & Chaturvedi, 2014), the critical moisture content was used to estimate the shelf life of food products using mathematical models. The shelf life of hard candies depends on the moisture migration rate and the effect of the water content on the texture of the product (Gabarra & Hartel, 1998).…”

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

“…Microbial growth was not observed in the analyzed samples neither at the beginning nor at the end of the study, which might indicate that the pellets were manufactured using best practices. Microbial growth in pellets is not considered a deterioration factor, except when the product humidity is not controlled during storage or distribution stages (Shaviklo et al, 2011;Pérez-Flores et al, 2017).…”

“…The microbiological quality of the pellets was performed according to techniques established in Mexican regulations: total coliform bacteria count, aerobic mesophilic bacteria count, and mold and yeast count, at the beginning and at the end of the study (Pérez-Flores et al, 2017).…”

“…On previous research it has been reported that pellets shelf life is affected mainly by two deterioration mechanisms: rancidity and loss of crispiness due to humidity absorption. Therefore, the importance of packaging in product preservation has been described (Bárcenas-Serrano et al, 2015;Pérez-Flores et al, 2017). Finally, the aim of this work was to analyze the changes in the peroxide value on pellets after storing them at different temperatures, with the purpose of estimating their shelf life and to evaluate the influence of packaging on the final product.…”