Abstract
Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation. The quality changes of WEP were evaluated in PA, C-PA and PE-PP-Al packaging for 35 days at 60 °C in accelerated storage. The results indicate that among the three packaging materials, PE-PP-Al exhibits the highest barrier properties, effectively inhibiting moisture loss, caking, reduced solubility, oxidative deterioration, and decreased thermal stability in WEP. The Multivariate Accelerated Shelf-Life Test (MASLT) was carried out using water content, moisture activity, color value, lipid oxidation (PV, TBA, AV) and organoleptic attributes in different packaging methods, and the predicted shelf-life of WEP at room temperature was 421, 470 and 549 days with RMSE (0.171–0.893) using principal component analysis coupled with kinetic modeling.
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