Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Abstract

In the present study, combination of essential oils (EOs) and packaging materials were evaluated to increase the storage stability of burfi. Combination of turmeric (@ 100 ppm), ginger (@ 200 ppm) and cardamom (@ 300 ppm) EO was incorporated into burfi to exploit their synergistic activity. Burfi samples were packaged in cardboard or HDPE boxes and stored at 37 ± 1 and 4 ± 1 °C. The samples were evaluated for changes in anti-oxidant, physico-chemical, instrumental color, microbiological and sensory attributes. Free radical (ABTS and DPPH) scavenging activity remained significantly (p < 0.05) higher in EOs added and HDPE boxes packaged burfi during the storage period. Extent of lipid oxidation (TBA value) was higher in control sample packaged in cardboard boxes. Change in instrumental color values (L*, a*, b*) were higher in both the samples packaged in cardboard boxes. Decrease in moisture content and water activity was higher for cardboard packaged samples. Increase in total, and yeast and mold count was significantly (p < 0.05) lowered by EOs incorporation in both the packaging materials. Samples packaged in HDPE boxes had lower (p < 0.05) microbial counts after 4th day at 37 ± 1 °C and 10th day at 4 ± 1 °C temperature. Titratable acidity was lower (p < 0.05) in EO added samples. At 4 ± 1 °C, cardboard and HDPE boxes packaged samples were sensorially acceptable up to 15 and 25 days, respectively.