Novatoriska iepakojuma ietekme uz piena pomādes konfekšu – šerbeta – kvalitāti uzglabāšanas laikā / Influence of Innovative Packaging on the Quality of Milk Pomade Sweets – Sherbet – during Storage

Open access

Abstract

The objective of the research was to evaluate the quality of milk pomade sweet - sherbet - packaged in different packaging materials, using various packaging technologies. Four packaging materials were employed: two biodegradable films (Ceramis®-PLA coated with a barrier of pure silicon oxide [SiOx], and metallised NatureFlex 23NM), and two conventional films (metallised BOPET/PE, and Multibarrier 60 HFP as a control). Samples of sherbet were packaged using several technologies: active packaging (with incorporated ironbased oxygen scavenging sachets), modified atmosphere packaging consisting of 100% CO2, and surrounding air ambience (control). The physicochemical properties - moisture, hardness, and colour - were analysed before packaging and after 2, 4, 6, 8, 10, 12, 14, and 16 storage weeks. The samples were stored at room temperature - +21±1 °C. At the beginning of the experiment, the quality of sherbet was excellent in terms of taste, smell, colour, moisture content, and hardness expressed by cutting force. During the storage, those properties changed and the quality of the product decreased. The research suggests this can be explained by the loss of moisture in some samples leading to hardening of the product, which in its turn directly influenced the colour stability expressed by total colour difference ΔE*.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. Ahvenainen R. (2003). An introduction: Active and intelligent packaging. In R. Ahvenainen (Ed.) Novel food packaging technologies (pp. 5-21). Cambridge U.K: Woodhad Publishing.

  • 2. Alkan packaging. (2006). Alkan Ceramis®-PLA biodegradable barrier film. Retrieved from http://www.flexpack.org/MEMONL/mo_sustainable_packaging/sp_member_initiatives/Alcan/Alcan.pdf

  • 3. Arella M. Buzarovska A. Errico M.E. Gentile G. & Grozdanov A. (2009). Ecochallenges of bio-based polymer composites. Journal of Materials 2(3) 911-925.

  • 4. Avella M. De Vlieger J.J. Errico M.E. Fischer S. Vacca P. & Volpe M.G. (2005). Biodegradable starch/clay nanocomposite films for food packaging applications. FoodChemistry 93(3) 467-474.

  • 5. Barbiroli G. & Mazzaracchio P. (1994). Classification and standardization of bakery products and flour confectionery in relation to quality and technological progress. FoodControl 5(1) 33-38.

  • 6. Ben-Yoseph E. & Hartel R.W. (2006). Computer simulation of sugar crystallization in confectionery products. Innovative FoodScience and Emerging Technologies 7(3) 225-232.

  • 7. Bower J.A. (2009). Statistical methods for foodscience: Introductory procedures for the foodpractitioner. Oxford UK: Ames Iowa: Wiley- Blackwell.

  • 8. Ergun R. Lietha R. & Hartel R.W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition 50(2) 162-192.

  • 9. Europe’s packaging magazine Packaging today. (2007 September). Plastic fantastic. Retrieved from http://www.packagingtoday.co.uk/story.asp?storycode=51652

  • 10. Farris S. Schaich K.M. Liu L.S. Piergiovanni L. & Yam K.L. (2009). Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications. Trends in Food Science andTechnology 20(8) 316-322.

  • 11. Funabashi M. Ninomiya F. & Kukioka M. (2009). Biodegradability evaluation of polymer by ISO 14855-2. International Journal ofMolecular Sciences 10(8) 3635-3654.

  • 12. Glaw T. (2007 May). Transparent inorganicbarrier properties. Retrieved from http://www.tappi.org/content/events/07europlace/presentation/07europl46.pdf

  • 13. Innovia Films. (2006 July). First metallisedNatureflex film launched. Retrieved from http://www.ferret.com.au/c/Innovia-Films/Firstmetallised-natureflex-film-launched-n696221

  • 14. Innovia Films. (2009 September). Sustainablecompostable NatureFlex™ film selectedto package nutritional Canadian products. Retrieved from http://www.packaging-int.com/article/sustainable-compostable-natureflexfilm-selected-to-package-nutritional-canadianproducts.html

  • 15. Innovia Films. (2010 March). MetallisedNatureFlex™ wraps Thorntons Melts. Retrieved from http://www.packaging-int.com/article/metallised-natureflex-wraps-thorntonsmelts.html

  • 16. Jensen P.N. Sørensen G. Brockhoff P. & Bertelsen G. (2003). Development of packaging systems for shelled walnuts based on oxygen absorbers. Journal of Agricultural and FoodChemistry 51(17) 4941-4947.

  • 17. Labuza T. Roe K. Payne C. Panda F. Labuza T.J. Labuza P.S. & Krusch L. (2004). Storage stability of food systems: Influence of state changes during drying and storage. In Proceedings of the 14th International Drying Symposium (IDS 2004) 22-25 August 2004 (pp. 48-68). Säo Paulo Brazil.

  • 18. Lagaron J.M. & López-Rubio A. (2010). Latest developments and future trends in food packaging and biopackaging. In M.L. Passos & C.P. Ribeiro (Eds.) Innovation infood engineering new techniques and products (pp. 485-503). USA: CRC Press Taylor & Francis Group.

  • 19. López-Carballo C. Catalá R. Gavara D. & Hernįndez-Muńoz P. (2011). Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds. Journal of FoodEngineering 104(3) 380-386.

  • 20. Lopez-Rubio A. Almenar E. Hernandez- Munoz P. Lagaron J.M. Catala R. & Gavara R. (2004). Overview of active polymer-based packaging technologies for food applications. Food Reviews International 20(4) 357-387.

  • 21. MacDougall D.B. (2002). Colour measurement of food: Principles and practice. In D.B. MacDougall (Ed.) Colour in food. Improving quality (pp. 33-63). Cambridge England: Woodhead Publishing Ltd.

  • 22. Manley D. (1998). Biscuit cookie and crackermanufacturing: Manual 1 - Ingredients. Cambridge UK: Woodhad Publishing Limited.

  • 23. Mathlouthi M. (Ed.). (1994). Food packagingand preservation. London: Blackie Academic and Professional.

  • 24. Meyer A.R. (2007). Bio-packages to raise organic food’s estimation. PLA bio-plastics trays for high-quality fresh foods and convenient foods under MAP. FleischwirtschaftInternational 5 45-48.

  • 25. Mexis S.F. Badeka A.V. Riganakos K.A. & Kontominas M.G. (2010). Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science and EmergingTechnologies 11(1) 177-186.

  • 26. Mitrus M. Wojtowicz A. & Moscicki L. (2009). Biodegradable polymers and their practical utility. In L. Janssen & L. Moscicki (Eds.) Thermoplastic starch (pp. 1-33). Weinheim: WILEY-VCH Verlag GmbH & Co. KGaA.

  • 27. Narayan R. (2001). Drivers for biodegradble/ compostable plastics and role of composting in waste management and sustainable agriculture. Report Paper. Orbit Journal 1(1) 1-9.

  • 28. NatureFlex. (2010 April). Cadbury Flake usesNatureFlex™. Retrieved from http://www.innoviafilms.com/NatureFlex/News/Media-Centre.aspx?id=7

  • 29. Pastorelli S. Torri L. Rodriguez A. Valzacchi S. Limbo S. & Simoneau C. (2007). Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts. Food Additives andContaminants 24(11) 1219-1225.

  • 30. Quinton L.A. & Kennedy J.F. (2002). Book review: The science of sugar confectionery - W.P. Edwards The Royal Society of Chemistry 2000. Carbohydrate Polymers 47(1) 88-89.

  • 31. Raisi A. & Aroujalian A. (2007). Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging. Journal ofFood Engineering 80(1) 370-373.

  • 32. Reinheimer M.A. Mussati S. & Scenna N.J. (2010). Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process. Journal of FoodEngineering 101(4) 409-416.

  • 33. Reinheimer M.A. Mussati S. Scenna N.J. & Pérez G.A. (2010). Influence of the microstructure and composition on the thermal-physical properties of hard candy and cooling process. Journal of Molecular Structure 980(1-3) 250-256.

  • 34. Restuccia D. Spizzirri U.G. Parisi O.I. Cirillo G. Curcio M. Iemma F. ... Picci N. (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications. FoodControl 21(11) 1425-1435.

  • 35. Rooney M.L. (1995). Active food packaging. London UK: Chapman & Hall.

  • 36. Rooney M.L. (2005a). Introduction to active food packaging technologies. In J.H. Han (Ed.) Innovations in food packaging (pp. 63-80). Oxford UK: Elsevier Academic Press.

  • 37. Rooney M.L. (2005b). Oxygen-scavenging packaging. In J.H. Han (Ed.) Innovations infood packaging (pp. 123-138). Oxford UK: Elsevier Academic Press.

  • 38. Scussel V.M. Tanello A.C. Giordano B.N. Manfio D. Galvão S. & Rodrigues M.N.F. (2010). Effect of oxygen reducing atmospheres on the quality and safety of stored shelled Brazil nut packs. In Proceedings of the 10th International Working Conference on Stored Product Protection 27 June-2 July 2010 (pp. 560-565). Estoril Portugal.

  • 39. Silagyi K. Kimn S.H. Lo Y.M. & Wei C. (2009). Production of biofilm and quorum seeming by Escherichia coli 0 157:H7 and its transfer from contact surfaces to meat poultry ready-to-eat deli and produce products. Journal of Food Microbiology 6(26) 514-519.

  • 40. Siracusa V. Rocculi P. Romani S. & Rosa D. (2008). Biodegradable polymers for food packaging. Trends in Food Science &Technology 19(12) 634-643.

  • 41. Sucharzewska D. Stochmal A. & Oleszek W. (2003). The effect of Yucca schidigera extract on the physical structure and on the oxidative stability of sugar-candy foam products. Lebensmittel Wissenschaft und Technologie 36(3) 347-351.

  • 42. Talja R.A. Helen H. Roos Y.H. & Jouppila K. (2008). Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films. Carbohydrate Polymers 71(2) 269-276.

  • 43. Taub I.A. & Singh R.P. (Eds.) (1998). Foodstorage stability. CRC Press.

  • 44. Tharanathan R.N. (2003). Biodegradable films and composite coatings: Past present and future. Trends in Food Science andTechnology 14(3) 71-78.

  • 45. Thippeswamy L. Venkateshaiah B.V. & Patil S.B. (2011). Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology. Journal of Food Science andTechnology 48(2) 230-235.

  • 46. Vaclavik V.A. & Christian E.W. (2008). Sugar sweeteners and confections. Essentials of FoodScience (3rd ed.) (pp. 331-348). New York: Springer Science+Business Media LLC.

  • 47. Veiga-Santos P. Suzuki C.K. Nery K.F. Cereda M.P. & Scamparini A.R.P. (2008). Evaluation of optical microscopy efficacy in evaluating cassava starch biofilms microstructure. LWT - Food Science and Technolog 41(8) 1506-1513.

  • 48. Vermeiren L. Devleighere F. van Beest M. de Kruijf N. & Debevere J. (1999). Developments in the active packaging of foods. Trends in FoodScience and Technology 10(3) 77-86.

  • 49. Vorman I. & Tighzert L. (2009). Biodegradable polymers. Journal of Materials 2(2) 307-344.

  • 50. Zumbé A. Lee A. & Storey D. (2001). Polyols in confectionery: The route to sugar-free reduced sugar and reduced calorie confectionery. BritishJournal of Nutrition 85 31-45.

Search
Journal information
Metrics
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 194 65 2
PDF Downloads 118 47 0