Effect Of Package Type Research Articles

Effect of Packaging Type and Calcium Spraying on Some Chemical Traits of Seedless Pomegranate Variety Rawa

Effect of Packaging Type and Calcium Spraying on Some Chemical Traits of Seedless Pomegranate Variety Rawa

The Effect of Packaging Types on Fresh Peaches in the Direct‐To‐Consumer Environment: Distribution Testing, Life Cycle Assessment and Economic Impact

ABSTRACTThe direct‐to‐consumer (D2C) shipping mode presents new opportunity for fresh peach sales in North America where demand over the past four decades has steadily declined. The hazards in this distribution mode are severe, and fresh peaches are fragile emphasizing the need for proper protection. A full analysis that not only encompasses the effects of the D2C distribution environment but also incorporates analyses of the environmental and economic impact of the packages utilized for transit of peaches is necessary. In this study, we use the metrics of peach grade, firmness, soluble solids concentration and percent softness before and after the distribution simulation to compare the protective performance of six DTC packaging systems. All six packages consist of a single layer corrugated box with varying primary packaging. A life cycle analysis of each package system is performed as well as an economic analysis on the packaged materials and cost to ship. We conclude that peach damage in shock testing is related to the freedom of movement that peaches have within each package type and varies by package system. All the package types evaluated amplify input vibration in the frequency range commonly associated with the input from the tires of truck‐trailer systems. There are no statistical differences between package systems in the distribution simulation of the six package types except in peach softness and grade of melting flesh peaches. Finally, we found that a reduction in material use and change in format, that is, foam sheets to foam netting, provides for sufficient peach protection while reducing environmental and economic impact.

Effect of packaging type on the quality of red ginger soft-candy

Red ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger products in the market, such as red ginger. Research on how packaging, temperature, and storage duration impact the quality of red ginger jelly sweets is still limited. This study investigates how packaging type affects the quality of red ginger jelly sweets during preservation. The experiment entailed storing red ginger jelly sweets in different packaging and analyzing the subsequent quality alterations. The research findings indicate that the quality of red ginger jelly candy led to higher water content, total acid, reduced sugar content, and total microorganisms. The pH, texture, antioxidant activity, and sensory qualities of red ginger jelly sweets all decreased. The research findings indicate that the most effective packing material is polypropylene plastic which inhibits the rate of deterioration of moisture, texture, and reducing sugar of red ginger jelly candy.

Effect of packaging Type on characteristics of Saidy date fruits during Refrigerated storage

Effect of packaging Type on characteristics of Saidy date fruits during Refrigerated storage

Effect of Packaging type on the Quality of Tomato Dodol During Storage

This study discusses the effect of the type of packaging on the quality of Tomato Dodol during storage. The purpose of this study was to determine the effect of packaging on the quality of tomato lunkhead during storage using different types of packaging, namely plastic, corn husks, and wax paper. This type of research is pure experimental research using a completely randomized design (CRD) method and three repetitions. the data was analyzed using ANOVA, if Fcount > Ftable then the test will be continuedDuncan. The results of the study showed that the average was almost the same for each treatment and there was no significant effect on the use of the type of packaging, both in terms of shape, texture and color quality. There was no significant difference in the quality of the aroma on the first and fifth days for the three types of packaging, but on the eighth day the corn husk husks (X2) had an effect on the quality of the aroma, with an average value of 1 category without tomato flavor. and packaging with the best aroma was produced by plastic (X1) with an average of 3.13 in the tomato flavored category. then on the taste quality, the packaging did not affect the tomato dodol on the first and fifth days while on the eighth day the type of packaging that had an effect was corn husks with an average value of 0. on the eighth day of storage the tomato dodol packaged corn husks could no longer be consumed. From the overall average the best type of packaging that can maintain the quality of tomato lunkhead during storage is plastic packaging (X1)

Effect of packaging type on the quality of premix white bread based on modified rice flour

White bread premix flour based on modified rice flour is a practical food product that is safe, nutritious and has functional value. However, loss of nutritional components may occur during storage. In this study, premix flour was packaged in PP plastic, HDPE plastic and aluminum foil, and stored under controlled conditions at 30°C temperature and 75% relative humidity for 28 days. The content of carbohydrates, protein, fat, ash and water is regularly assessed. Flour packaged using aluminum foil showed the smallest percentage loss of nutritional components, namely 0.8% loss of carbohydrates, 75% protein loss, 13% fat loss, 4% loss of ash content and 49% increase in water content. Meanwhile, the highest percentage of nutrient loss in HDPE packaged premix flour is 10% carbohydrate loss, 91% protein loss, 45% fat loss, 8% loss of ash content and 56% increase in water content. This shows that the product quality is better maintained by using aluminum foil packaging.

Quality Characteristics of Honey Pineapple (Ananas comosus (L.) Merr.) with Minimally Processed Based on the Effect of Packaging Type

Fresh fruit that is minimally processed is susceptible to damage due to loss of natural protection, including honey pineapple. One storage technique that can minimize damage to minimally processed fruit is low temperature storage using plastic film packaging. The purpose of this study was to examine the effect of the type of packaging on changes in the quality of minimally processed fruit. Storage was carried out at 5˚C, 10˚C, and 27˚C. The types of packaging used are stretch film (SF) and low density polyethylene (LDPE) packaging. Quality changes observed included weight loss, moisture content, hardness, and total dissolved solids. The results showed that changes in the quality of honey pineapple during storage were influenced by temperature and type of packaging. LDPE packaging is not highly recommended for minimally processed honey pineapple packaging. Based on observations of weight loss, moisture content, hardness, and total dissolved solids, the best packaging for minimally processed honey pineapple storage is stretch film packaging stored at 10˚C.

Effect of Packaging Type on the Physical and Sensorial Qualities Beef Fried Meatballs during Storage at Ambient Temperature

Beef fried meatballs (basreng) is an innovation from meatballs. Dry textured basreng is sensitive to air and prone to rancidity, so packaging is required to minimize and the effect of storage time at room temperature. Basreng samples were packaged in non-vacuum polyethylene, vacuum polyethylene, aluminum foil vacuum, and composite can. Each was tested at weeks 0, 2, 4, 6, and 8. Parameters were observed for physical quality (pH and hygroscopicity) and sensory (color, taste, aroma, texture, acceptability). Physical quality data were analyzed using a Complete Randomized Design with a 4x5 factorial pattern. Mean differences were tested with Duncan's New Multiple Range Test. Sensory quality data was analyzed with Friedman's non-parametric analysis. Each treatment was in triplicate. The highest pH value for composite can is 6.43. The best sensory score is the composite can. The results of statistical analysis showed that the packaging treatment had a significant effect (P<0.05). Storage time also had a significant effect (P<0.05) on the physical quality which decreasing the pH value to 6.08, increasing the hygrocoposity value to 0.19 and decreasing the sensory score. The conclusion of this study was that types of packaging and storage time affected the physical and sensory qualities than other treatments.
 Keywords: Beef Fried Meatballs, Type of Packaging, Storage Time, Physical Quality, Sensory Quality.

The effects of packaging type and storage temperature on some of UHT milk quality indexes.

The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases (p < 0.05) in titratable acidity (TA), water-soluble nitrogen (WSN), and non-protein nitrogen (NPN) when UHT milk was packed into pouch versus Tetra Brik and stored at 25 versus 5 °C. Neither type of packaging nor storage temperature affect pH values during storage. Spore-forming bacterial (SFB) count was always higher in UHT milk packed into pouch versus Tetra Brik. Refrigerated storage kept UHT milk without detectable SFB compared to UHT milk held at 25 °C. Pouch packages were responsible for the migration of phthalate derivatives [dimethyl phthalate "DMP", diethyl phthalate "DEP", dibutyl phthalate "DBP", and di-(2-Ethylhexyl) phthalate "DEHP"] into milk with significantly greater levels than milk filled into Tetra Brik. The total sensory scores were decreased significantly during storage, which was more pronounced in UHT milk filled into pouch versus Tetra Brik or stored at 25 °C versus 5 °C. It is concluded that UHT milk filled into Tetra Brik stored at 5 and 25 °C is better in terms of quality and safety indexes than such filled into a pouch.

Application of cellulose plate modified with encapsulated Cinnamomum zelanicum essential oil in active packaging of walnut kernel

In this study, Cinnamomum zelanicum essential oil was encapsulated with β-cyclodextrin and sodium caseinate (EO/BCD/Ca) and nanoemulsion was optained. In order to encapsulation of essential oil, different formulations of nanoemulsions containing essential oil were produced by ultrasound method and the effect of different polymers on the particle size and turbidity of the nanoemulsion was investigated. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) techniques were used to study the structure and morphology of the produced nanoemulsions. Cinnamomum zelanicum essential oil encapsulated with β-cyclodextrin and sodium caseinate was used to modify porous cellulose plates (Cel/EO/BCD/Ca). Cellulose/encapsulated essential oil plates were used to package the walnut kernel to control oxidative changes during storage. The effect of packaging type (under vacuum and ordinal), plate type and storage time on quality control of walnut kernel and oil extracted from walnut kernel was investigated. The results showed that the particle size of essential oil, essential oil/β-cyclodextrin and essential oil/β-cyclodextrin/sodium caseinate were in the range of 84–85, 713–713 and 237–234 (nm), respectively. The encapsulation efficiency of both formulations was above 70%. Zeta potential was negative for essential oil/β-cyclodextrin/sodium caseinate samples and free essential oil samples. The effect of different polymers on the turbidity of emulsions was significant. The results of sensory evaluation of walnut kernel showed that the use of encapsulated essential oil compared to free essential oil caused the protection of color, taste and other quality characteristics during storage. Also, the essential oil encapsulated with β-cyclodextrin/sodium caseinate had a greater effect on quality control of walnut kernel and its oil than the essential oil encapsulated with β-cyclodextrin. Also, the quality characteristics of walnut kernels and walnut kernel oil packed in vacuum conditions were better than walnut kernels and walnut kernel oil packed in non-vacuum conditions during storage.

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Simple SummaryThe water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat.The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.

Effect of Packaging Types on Quality of Red Tilapia Shredded Added by Cayenne Pineapple (Ananas comosus (L) Merr) Fruit Solution

The purpose of this research is to determine the right type of packaging for organoleptic quality and analysis of the peroxide value of red tilapia. This research uses an experimental method consisting of 3 types of packaging, namely (Aluminum Foil), (Plastic High Density Polyethylene (HDPE), Plastic Low Density Polyethylene (LDPE) using 20 panelists as replication. The parameters observed in this research are organoleptic characteristics (appearance, texture, aroma, and taste) based on the panelists preference level using hedonic test, chemical analysis (peroxide number test) and storage for 28 days in an incubator with a temperature of 25ºC and 45ºC for each treatment. The chemical test results were analyzed descriptively while the organoleptic test results were analyzed using the Friedman test. Based on the Friedman test, it was found that HDPE plastic packaging with the addition of a solution of pineapple cayenne was the preferred treatment for panelists compared to other treatments. Based on the Bayes test, taste is the most important criterion compared to appearance, texture, and aroma. The results of the peroxide value analysis for each type of packaging treatment during 28 days of storage at a temperature of 25°C showed results with a peroxide value of 0 meq/kg and 45°C showed results with a peroxide value of 0 meq/kg per week.

Effect of packaging types on prolonging marketing period and fruit quality of Balady lime (Citrus aurantifolia B.) fruits

Effect of packaging types on prolonging marketing period and fruit quality of Balady lime (Citrus aurantifolia B.) fruits

Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Mutu Bubuk Andaliman

This study aims to determine the effect of packaging types and storage duration on the quality of andaliman powder. The study was conducted at the Laboratory of Processing and Management of Agricultural Products, Agricultural Product Technology Study Program, Faculty of Agriculture, Catholic University of St. Thomas Medan. This research was conducted using Factorial Complete Random Design method. The first factor is packaging with a password (K), consisting of 4 types, namely: K1 is Glass bottle, K2 is Plastic bottle, K3 is Flip plastic and K4 is Paper. The second factor is the storage time with L code which consists of four levels, namely: L0 is 0 weeks, L1 is 2 weeks, L2 is 4 weeks and L3 is 6 weeks. The results showed that the type of packaging had a very significant effect on water content, total acid, oleoresin content and organoleptic value, but it was not significant for ash content. The highest water content, ash content and total acid were found in paper plastic packaging, while the lowest was in glass bottle packaging, while the highest oleoresin content and highest organoleptic value were found in glass bottle packaging, while the lowest was on paper packaging. Storage time has a very significant effect on water content, total acid, oleoresin content and organoleptic value, but not significant to ash content. The longer the storage, the moisture content, ash content and total acid content increase, while the oleoresin content and organoleptic values decrease. The interaction between the type of packaging and storage duration gave no significant effect on water content, ash content, total acid, oleoresin content and organoleptic value. The best quality of andaliman powder is obtained in the type of glass bottles and plastic bottles which can be seen from the water content, oleoresin content and organoleptic value. Â

Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage

Chocolate confectionery is a type of food the demand for which is observed to increase successively, therefore special attention ought to be paid to its quality; while the quality is primarily influenced by the type of a packaging method and storage time. In this study, we describe results of determinations of the impact of long storage time and package type on chemical parameters, antioxidant capacity, and sensory quality of chocolate panned cherries, figs, hazelnuts, and almonds. Chocolate products packed using vacuum (V), modified atmosphere (MA) or traditional packages (T) were stored under standard conditions for 18 months. Most of the products tested in this work throughout a long storage time and in different packages have not been analysed in this respect until now. The findings from this work demonstrate that both the storage time and the package type influence the quality of the finished products. The principal component analysis revealed the highest content of polyphenolic compounds that was correlated with the antioxidative activity and the highest scores given in the sensory analysis for the chocolate panned cherries and figs stored up to 9-months and for the chocolate panned hazelnuts and almonds stored for up to 15-months. Study results allow concluding that the T and V type packages can be recommended for the storage of chocolate panned cherries and figs, the MA and V type packages – for chocolate panned hazelnuts, whereas the MA packages – for chocolate panned almonds to preserve their high quality throughout a long storage period. In addition, results obtained are very important not only for the science but also for both the producers and the consumers.

Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem

Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling.

The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were selected from 2 groups of pigs (lean growth or meat quality production focus) to represent as much variation in visual color and marbling as possible. Selection was achieved with a VQG grading camera. The ventral surface of the loins was evaluated for loin quality traits at 1 d postmortem. At 2 d postmortem loins were sliced into 28-mm-thick chops. Chop within each loin was randomly assigned to either individual vacuum packages or to individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film. Overwrapped PVC packages were then placed in bulk packages and flushed with a gas mixture that contained approximately 0.4% carbon monoxide, 30% carbon dioxide, and 80% nitrogen. Vacuum-packaged chops were aged until 14 d postmortem. Chops packaged in PVC overwrap were aged until 9 d postmortem in the bulk packages, then placed on simulated retail display until 14 d postmortem. Chops from each packaging type were cooked to an internal temperature of either 63 °C or 71 °C for the evaluation of slice shear force (SSF) or for evaluation of tenderness, juiciness, and flavor by a trained panel. Data were analyzed as split-split plot design with production focus of the pigs, proposed USDA quality grade, packaging type, and degree of doneness as fixed effects. While there were main effect differences between production focuses, there were no interactions with production focus. There were also no 3-way (P ≥ 0.19) interactions and only one 2-way interaction among quality grade, packaging type, or degree of doneness. There were no differences in sensory tenderness (P = 0.30), juiciness (P = 0.49), flavor (P = 0.89), SSF (P = 0.13), or cook loss (P = 0.06) among USDA quality grades. There were no differences in sensory tenderness (P = 0.06), juiciness (P = 0.32), flavor (P = 0.74), SSF (P = 0.99), or cook loss (P = 0.12) between chops aged in vacuum packages or PVC packages. Chops cooked to 63 °C were 4.6% more tender (P < 0.0001), 10.1% juicier (P < 0.0001), and 2.9% less flavorful (P = 0.01) than chops cooked to 71 °C. These data suggest that cooking chops to 63 °C rather than 71 °C was a more effective way to improve tenderness and juiciness than selecting chops of a certain quality grade or altering packaging postmortem.

Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds.

Thunbergia laurifolia leaves were dried by freeze drying (FD) and microwave heat pump dehumidified air drying (MHPD). The dried leaves were stored in polypropylene (PP) or aluminum laminated pouches (ALP) at 15, 25 or 35°C and 60% RH. The samples were held for 180days to observe changes in moisture content, color, total phenolics, antioxidant activity, catechin and caffeic acid. In general, samples in PP had a greater increase in moisture. Total phenolics content and ferric-reducing antioxidant power values increased for 120days, then decreased thereafter. After 180days, both FD and MHPD samples packaged in ALP and stored at 15°C had the greatest total phenolics, antioxidant activity and bioactive compounds amongst the storage conditions. The first-order equation best described degradation behavior of catechin and caffeic acid for both drying technologies investigated.

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage

In this study, the effect of different packaging systems on physicochemical, microbiological, aroma, color and sensory characteristics of fresh raw pistachios during storage was evaluated. Fresh raw pistachios were stored at vacuum (VP), modified atmosphere (MAP) and conventional packaging (CP) at 4 °C for 30 days. Total mesophilic bacteria (TMAB) counts and free fatty acids (FFA) values were the most discriminating parameters. At the end of the storage, FFA level and TMAB population of the samples stored in the CP were the highest while VP and MAP enabled lower levels of FFA and TMAB, respectively. During the storage palmitic acid content increased whereas linoleic acid level decreased in the all types of packaging. No significant differences were found in other fatty acids during storage. Sensory analysis showed variable results among the three packaging systems. In conclusion, the use of MAP was generally recommended for the maintenance of quality of fresh raw pistachio for longer storage periods.