Abstract
Abstract Storage shelf life of fruit powder is an important concern in fruit powder industry. The objective of this study was to explore the effect of storage conditions on the retention of physicochemical properties of guava powder. The spray-dried guava powder was packed by LDPE, PET laminated and OPP laminated film and stored at 5 °C and 25 °C for 10 weeks. The shelf life prediction was measured from the linear regression kinetic equation of water activity. Packaging film, storage temperature and time had significant effect on powder properties. PET laminated film showed the most significant effect in retention of moisture, water activity and lycopene. LDPE packed powder was the least effective in moisture control, which led to increase of glass transition temperature (Tg) and degree of caking (CD) and loss of color and lycopene. Higher storage temperature (25 °C) considerably increased the moisture gain, water activity, Tg and CD. The suitable storage condition for guava powder was PET laminated film at 5 °C that showed the maximum predicted shelf life (34.95 weeks) with the highest lycopene retention (74.56%) and low moisture content of
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
