Effect of Packaging Materials on the Colour, Foaming Properties and Shelf Life of Foam-Mat-Dried Starch–Albumen Powder

Abstract

Starch–albumen powder (SAP) as a new food ingredient combines foaming properties of egg albumen and stabilisation properties of starch in food products. Although foam-mat drying has been reported to modify powdered foods properties, its effect on SAP storage stability is yet to be reported. This study determined the shelf life of SAP using high- and low-density polyethylene (HDPE and LDPE) bags. Stored SAP was analysed for moisture content (MC), colour, foam capacity and foam stability (FC and FS) and microbial load for 12 weeks at 28 ± 1 °C and 85% RH. The shelf life of SAP was predicted from the isotherm curve. Water vapour permeability coefficient of HDPE and LDPE films was 5.2835 × 10–14 and 1.335 × 10–14, respectively. The MC of SAP in HDPE and LDPE increased with storage period from 6.9 to 11.96% and 6.9–19.29%, respectively. Lightness (L*) and greenness (− a*) of SAP reduced for HDPE and LDPE while yellowness (b*) increased with storage period. Colour stability was higher in HDPE than LDPE and FC and FS was significantly affected by storage period (p < 0.05). Bacteria and fungi count ranged from 26 × 101 to 82 × 106 and 2 × 101 to 19 × 102 cfu/ml for HDPE and 26 × 101 to 63 × 108 and 22 × 102 to 87 × 102 for LDPE. The estimated shelf lives of SAP were 343 and 213 days for HDPE and LDPE, respectively. In conclusion, storage period affected the colour and microbial stability of SAP for both packaging materials. However, HDPE extended the shelf life and retained the foaming properties of SAP than LDPE.