Storage stability of banana chips in polypropylene based nanocomposite packaging films

Abstract

In this study, polypropylene (PP) based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were developed and used for packaging and storage of banana chips. The effect of nanocomposite films on the quality characteristics viz. moisture content (MC), water activity (WA), total color difference (TCD), breaking force (BF), free fatty acid (FFA), peroxide value(PV), total plate count (TPC) and overall acceptability score of banana chips under ambient condition at every 15 days interval were studied for 120 days. All quality parameters of stored banana chips increased whereas overall acceptability scores decreased during storage. The elevation in FFA, BF and TCD of stored banana chips increased with elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the packaging materials, the WA of banana chips remained lower than 0.60 i.e. critical limit for microbial growth up to 90 days of storage. The PV of banana chips packaged also remained within the safe limit of 25 meq oxygen kg −1 throughout the storage period. Among all the nanocomposite films, packaging material having 5 % compatibilizer, 2 % nanoclay & 100 μm thickness (treatment E) and 10 % compatibilizer, 4 % nanoclay & 120 μm thickness (treatment N) showed better stability of measured quality characteristics of banana chips than any other treatment.

Effect of papaya and storage time on the quality of the newly developed papaya crackers

“…Finding of present study are in agreement with the findings of Jagdeesh et al (2007) and Purohit & Rajyalakshmi (2011). Furthermore, Manikantan et al (2014) also observed an increase in moisture of banana chips stored in polypropylene based nanocomposite packaging films.…”

“…Decreasing trend in fat content of stored crackers may be resulted due to hydrolysis and oxidation of oil component. These results are in good agreement with Manikantan et al (2014) who noted increased free fatty acid in stored banana chips.…”

Fabrication of PVA polymer films with improved antibacterial activity by fine-tuning via organic acids for food packaging applications

“…In particular, recent efforts have been focused on the development of antimicrobial and biodegradable polymer films for food packaging applications with good mechanical stability, while preserving the freshness and flavor of food products with longer shelf life to reduce food waste from spoilage (Ahmed et al 2017;Agrillo et al 2019;Huang et al 2019). Traditional petroleum-based polymeric materials, including polyethylene (Manikantan et al 2014), polycarbonate (Dhapte et al 2015), polyethylene terephthalate (Lei et al 2014), polyvinylchloride, polypropylene, polystyrene, and polyamides have typically been used as packaging materials. However, environmental concerns with respect to their production and disposal have necessitated the search for environmentally benign alternatives with comparable thermal, mechanical, and barrier properties.…”

Estimation of Shelf Life of Bangkalan Zalacca (Salacca zalacca (Gaertner) Voss) Chips Using Vacuum Frying Technology and Aluminum Foil and PVC Plastic Packaging

“…This is supported by [22], who stated that during storage can increase the amount of bound water which will be followed by increased water activity (aw). This was supported by [23], who stated that banana chips packed using PP then stored for 120 days experienced an increase from 0.16 to 0.60. An increase in water activity showed that the water vapor was able to permeate from outside.…”