Influence Of Packaging Materials Research Articles

Influence of packaging materials and storage period on the shelf life and quality of jasmine flower (Jasminum multiflorum L.)

Influence of packaging materials and storage period on the shelf life and quality of jasmine flower (Jasminum multiflorum L.)

Influence of Packaging Materials and Size on Shelf Life and Quality of White Button Mushroom during Storage

Background: Because of porous fruit body, high moisture content and extremely high respiration rate, the postharvest shelf life of button mushroom is a bottleneck in the mushroom industry as very high losses are recorded during transportation and marketing if the produce is not handled properly. Methods: NBS-5 strain of white button mushroom was treated with 0.05% potassium meta-bisulphite (KMS) followed by packing in 200, 400, 600, 800 and 1000 g capacity polyethylene (PE) and polypropylene (PP) bags of 150 gauge along with 0.01% vents. Dipping in water and packing in 200 g capacity bags was used as control. The packed mushrooms were stored at ambient (24-25°C and 58-62% RH) and low (4-6°C and 80-82% RH) temperature. Result: A significant increase in PLW (%) was recorded in all the treatments both at ambient and low temperature during storage but the increase was faster at room than refrigerated conditions. The white button mushroom in PE had a shelf-life of 7 and 16 days whereas it was 3 and 7 days, respectively, at ambient and low temperature storage conditions in control. A significant reduction in protein, sugars and phenols was recorded whereas polyphenol oxidase (PPO) increased notably during storage. Pack sizes of 200 and 400 g had an edge over 600, 800 and 1000 g with higher shelf-life at both storage conditions. PE packing was found comparatively better for extension of shelf-life compared to PP. The overall acceptability of button mushroom was also found better in 200 g and 400 g packing. The study revealed that the postharvest shelf-life of white button mushroom var. NBS-5 can be extended up to 16 days by packing in 200 and 400 g packs of PE stored at low temperature after pre-treatment of KMS.

Influence of Packaging Materials on Food Shelf-Life in Democratic Republic of the Congo

Purpose: The aim of the study was to investigate influence of packaging materials on food shelf-life in Democratic Republic of the Congo.
 Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.
 Findings: A study in the Democratic Republic of the Congo explored the impact of packaging materials on food shelf-life. Key factors affecting food quality included temperature, humidity, light, oxygen, and microorganisms. Various materials like paper, plastic, metal, and glass were compared based on barrier properties, strength, biodegradability, and cost-effectiveness. Plastic packaging emerged as the most suitable option due to its low permeability to oxygen and water vapor, resistance to damage, and affordability. However, the study cautioned about potential issues such as chemical migration, waste accumulation, and negative public perception, emphasizing the need for careful use and proper disposal of plastic packaging.
 Unique Contribution to Theory, Practice and Policy: diffusion theory (fick's law), oxygen scavenging theory & barrier theory may be used to anchor future studies on influence of packaging materials on food shelf-life in Democratic Republic of the Congo. Encourage the food industry to invest in innovative packaging materials and technologies that extend shelf-life while minimizing environmental impact. Government agencies should collaborate with industry stakeholders and allocate research funding to support studies on packaging material-food interactions.

Influence of Packaging Materials and Storage Conditions on Seed Germination Ability and Biochemical Changes in Some Medicinal Plants of Indian Forests

The forest environment represents a unique ecosystem for medicinal plants and provides congenial growth and development conditions. Overexploitation of these medicinal flora has negatively affected biodiversity in these areas; some of the important plant species are facing local extinction. Seed is the essential source of regeneration in forests that demands specific growing conditions. Thus, understanding seeds can be linked to conserving forests and their resources. Medicinal plants' seeds degrade fast and lose their viability after a few months of harvests and storage. In protecting the genetic integrity of stored samples, seed viability must be retained for prolonged periods. The study deals with the influence of different seed packaging/storage materials (polythene bags, jute bags, cloth bags, aluminum foil, unburned earthen pot, and burned earthen-pots), storage duration (1, 6, and 12 months), and temperature (room, 4°C temperature) on seed germination and biochemical activities of seven medicinal plant speciesviz.Abelmoschus moschatus, Andrographis paniculata, Bixa orellana, Ocimum basilicum, Plumbago zeylanica, Psoralea corylifolia, andWithania somnifera. The germination ability ofA. moschatuswas maximum when stored in polythene bags, while unburned earthen pots favored the germination ofW. somnifera. Out of seven species studied, seeds of four species showed maximum germination ability when stored at room temperature while a low-temperature environment was beneficial for another 3 species studied. The mean difference in total phenolic and flavonoid content was 4.69 and 8.38% higher, respectively, in low temperature than room temperature conditions. This study concluded that species-specific requirement of storage materials with adjustment of storage duration and temperature for higher germination and longer seed viability in medicinal plant species. Experiments using more medicinal plant species would be essential to test such potential effects of storage material, storage duration, temperature, andviachanges in seed germination and biochemical activities; our findings provide important insights that can help to guide management plans that aim to preserve seeds of important medicinal plant species for a longer period.

The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

AbstractThe purpose of this study was to compare the physiochemical and antioxidant characteristics, microbial community, and sensory characteristics of doenjang packaged in different storage containers. Two types of doenjang with different packaging materials (plastic (T1) and glass (T2) bottles) were selected. The physiochemical properties and antioxidant activities were determined. Metagenomic analysis based on 16 s rRNA gene sequencing was documented. The sensory characteristics were analyzed by sensory descriptive analysis using a highly trained panel (n = 6). There was no significant difference in physicochemical properties except for viscosity. Total phenolic compounds in T2 were significantly higher than those stored in T1 (p < .05). The microbial community had a higher number of species observed at T1, and T2 had a higher Bacillus ratio and a less diverse microbial community. For sensory aroma, T2 had higher intensities of pineapple, dried plums, soil, cheese, and butter, while T1 had strong fish sauce, chocolate, and pear characteristics.Practical applicationsThe findings from this study reveal that the microbial community and sensory characteristics of doenjang may vary depending on the packaging material, suggesting the importance of the packaging material in the quality of the doenjang.

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides.

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.

Influence of packaging materials on purchase of food products by the consumers

Influence of packaging materials on purchase of food products by the consumers

The influence of packaging material on volatile compounds of pale lager beer

Abstract This research aimed to evaluate the influence of different packaging materials (glass bottle, PET bottle, aluminium can and keg) on eleven (acetaldehyde, dimethyl sulphite, ethyl acetate, isoamyl acetate, propanol, isobutanol, isoamyl alcohol, diacetyl, higher alcohols, esters and pentanedione) industrial pale lager beer volatile compounds concentration changes and their stability during a six-month storage time. The analyses were performed on a single type of pale lager beer under different packaging regimes. The results showed that diacetyl and pentanedione were significantly higher in PET bottles than in other packaging (especially glass bottle). Dimethyl sulphide concentration was, at the end of a six month storage, significantly lower (5 μg/L) in PET bottles than in glass bottle (48 μg/L). Can and keg also showed good preservation properties for volatiles. This is important for the brewing industries because the reported changes influence the consumers’ perception and greatly affect the acceptance of beer.

Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

In this study, the effects of storage conditions of germinated parboiled rice (GPR) including packaging materials, oxygen, and temperature on its physicochemical qualities, bioactive compounds, antioxidant activity, sensory quality, and microbiological properties were investigated. GPR from purple rice (Oryza sativa var. ‘Hom Nil’) was packaged under vacuum and normal atmosphere in polyamide-polyethylene (PAPE) and aluminum-laminated polyethylene (ALPE) pouches and stored at 4 °C and 30 °C for 6 months. The results showed that storage at lower temperatures under vacuum in ALPE was effective in retarding the degradation of bioactive compounds, changes in physicochemical quality, and rancidity. Moisture content and water activity continuously declined during the storage in PAPE pouches at 30 °C while they were unchanged when stored in ALPE at 30 °C and under all conditions at 4 °C. At 30 °C, the gamma-aminobutyric acid and anthocyanins contents decreased as the storage time increased, however the contents in samples at 4 °C did not vary with time. Total phenolic content and antioxidant activities were also effectively retained under low temperature storage, especially in vacuum packaging. Rancidity of GPR determined using the thiobarbituric acid test, increased with storage time and showed a high correlation with sensory evaluation results (R2 = 0.9724). Storage at 4 °C also significantly conserved the color of GPR. In addition, bacterial count, yeast and mold count and aflatoxins content of the GPR did not exceed Thai standards under all tested conditions.

Influence of packaging materials on postharvest physiology and texture of garlic cloves during refrigeration storage

This study aims to investigate the postharvest physiology and texture of garlic cloves packaged in polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag. Germination rate, electrical conductivity, respiration intensity, water content, and texture were determined during 180 d storage at −2 °C. Results showed that the germination of garlic cloves packaged in PET, PE, and AKP was effectively inhibited during storage. PE effectively reduced the degree of damage to the cell membranes of the garlic cloves. PE and SKP significantly inhibited respiratory intensity during storage. Garlic cloves water content did not change significantly in 90 d storage which packaged in PE and SKP. PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.

Influence of Packaging Materials on Infestation by Tribolium castaneum (Herbst) in Wheat Flour

The influence of packaging materials on infestation by Tribolium castaneum (Herbst) in wheat flour was investigated under laboratory conditions at 27 ± 2and 75 ± 5% relative humidity. The tested packaging materials included vacuum-sealed plastic bags, aluminum foil bags, non-woven cloth bags, kraft paper bags, and plastic compound bags. When T. castaneum adults were released on packaged wheat flour, the degree of infestation varied depending on the packaging materials. The highest infestation was observed in refined wheat flour packaged with plastic compound bags (mean 46 ± 20 insects). For the flour packaged with non-woven cloth bag and kraft paper bags exposed to adults, insect infestation was nil or negligible (mean population < 3 ± 1 insects). For the flour packaged with aluminum foil bags and vacuum-sealed plastic bags exposed to adults, insect infestation was nil. Damage to the packaging materials along the edges or on the upper surfaces was observed in non-woven cloth bags and plastic compound bags. Aluminum foil bags and vacuum-sealed plastic bags offered the best protection against T. castaneum adults.

Influence of Packaging Materials on Seed Germination of Cowpea Varieties during Short Term Storage

Influence of Packaging Materials on Seed Germination of Cowpea Varieties during Short Term Storage

Influence of Packaging Materials and Storage Methods on Some Cooking and Eating Quality Characteristics for Some Rice Varieties.

Influence of Packaging Materials and Storage Methods on Some Cooking and Eating Quality Characteristics for Some Rice Varieties.

Influence of packaging materials on Kashkaval quality

This study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p&lt;0.01) was found in relation to the content of the dry matter, the proteins and ash, whereas there was no statistical significance in relation to fat content of the Kashkaval cheese. Proteolysis was more intensive samples protected by wax and polymer foil with higher levels of soluble nitrogen, primary and secondary nitrogen products and ripening coefficient compared to the control sample and the polymer emulsion sample.

Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (∆E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. "TME 419ˮ and (4.1 ± 0.87) for cv. "UMUCASS 36ˮ at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.

Influence of Packaging Materials and Storage Conditions on the Vitamins A and E Storage Stability of Palm Oil in Nigeria

Aims: Despite the presence of natural antioxidants contained in palm oil, it is still susceptible to quality deteriorations if not properly stored. This study therefore evaluates the storage stability of vitamins A and E in palm oil in four prominent packaging materials (metal cans, white plastic bottles, glass bottles and pet bottles) used in Nigeria and under three storage conditions [(refrigeration (5oC), closed cupboard (27oC) and direct sunlight (35oC)]. Study Design: Freshly produced palm oil was filled in metal cans, white plastic bottles, glass bottles and pet bottles and stored in open, direct sunlight (35±1oC), closed wooden cupboard (27±1oC) and a refrigerator (5±1oC) for a period of 120 days The samples were stored in a 4 Original Research Article Oluwalana et al.; AIR, 4(3): 191-202, 2015; Article no.AIR.2015.074 192 (packaging materials) x 3 (Temperature) factorial arrangement making 12 treatments for each analysis sampled every 30 days for a period of 120 days. Vitamins A and E contents of palm oil samples were determined at 30 days intervals using ultraviolet spectrometer and high Performance Liquid Chromatography, respectively. Data values of triplicate determinations of vitamins A and E contents obtained from analysis were subjected to analysis of variance (ANOVA) and mean values were separated using Duncan New Multiple Range (DNMR) test using the Statistical Package for Social Sciences (SPSS) version 17.0. The rates of changes in the Vitamins A and E contents over the storage period of 120 days were also determined using Linear Regression analysis. Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria between January, 2012 and December 2013. Methodology: Palm oil filled into the four different packaging materials was stored in the three storage conditions for a period of 120 days. Vitamins A and E contents of palm oil samples were determined at 30 days intervals using ultraviolet spectrometer and high Performance Liquid Chromatography, respectively. Data obtained were subjected to Analysis of Variance (ANOVA) to determine the statistical significant differences in the packaging materials and the storage conditions and the interactions between them. Mean values of vitamin A and vitamin E of different packaging methods and storage conditions were separated by Duncan New Multiple Range (DNMR) test to indicate their levels of significant differences. Linear Regression Analysis was also performed to determine the rates of changes in the vitamin A and E with time during storage. Results: The vitamins A and E content of the samples stored in open, direct sunlight were virtually lost at the end of the storage period. For samples stored in sunlight, the vitamin A values in metal cans decreased by 97.45%, in white plastic bottle by 92.19%, in glass bottle by 92.46% and in pet bottle by 93.13% while vitamins E also decreased by 92.31%, 61.54%, 75.48% and 82.05%, respectively. Samples stored at room temperature suffered a higher amount of losses compared to the refrigerated samples. The refrigerated samples recorded only a minimal amount of loss. For the storage in both the sunlight and the dark cupboard and storage under refrigerating temperature of 5oC, the order of preference for the packaging materials was white plastic bottle > glass bottle > pet bottle > metal can. Conclusion: The results obtained from this study have demonstrated that packaging palm oil in white plastic bottle is the best method of preserving palm oil under refrigerating condition and lacquered metal under sunlight and dark cupboard. It has also shown that vitamins A and E degrade faster when palm oil is stored under sunlight and totally unfit for human consumption at the end of the storage period hence, palm oil should be stored in cold, dry places to limit their losses of antioxidant components.

Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated during six months. At ambient temperatures, oil maintained EVOO when stored in glass, polyethylene terephthalate (PET), high density polyethylene (HDPE), cans and Pottery in terms of chemical tests (acidity, peroxide value, K232, and K270). Loss of phenols was the highest in pottery-stored oil and the lowest was found in glass-stored oil. Only PET-stored oil maintained the EVOO grade in terms of sensory evaluation when stored at room temperature. At elevated temperature, oil stored in all packaging materials lost extra virgin quality in terms of chemical tests. The loss of phenols was the largest in HDPE and smallest in cans-stored oil. Sensory evaluation, maintained glass-stored oil and PET-stored oil as EVOO. This study has reaffirmed that at both storage temperatures, the best container in maintaining the EVOO quality was glass and the worst was pottery. Grading of stored olive oil under investigation using sensory evaluation solely was not sufficient. Also it was clear that the absorption coefficient K270 was the most sensitive determinant chemical test that determines the quality of stored olive oil and could be used as a rapid indicator test.

PACKAGING TECHNOLOGY INFLUENCE ON THE SHELF LIFE EXTENSION OF FRESH RASPBERRIES

Raspberries have been classified as a non-climacteric fruit - they have high physiological post-harvest activity, short ripening and a senescence period. The objective of this study was to examine the possibility of shelf life extension of primocane raspberry cultivar 'Polana' by packaging in different materials. The experiments were performed in the Latvia University of Agriculture Faculty of Food Technology, Jelgava and in the Latvia State Institute of Fruit Growing, Dobele during the year 2007. Contents of ascorbic acid, anthocyanins, color in the L * a * b * measuring system, changes of moisture content and pH were analyzed during the storage period of three weeks. Oxygen and carbon dioxide dynamics in hermetic packages were analyzed by gas analyzer. The effect of packaging materials for shelf life extension was determined by using different packages: PP (polypropylene) trays inserted in pouches made from PLA (polylactic acid) films of different thickness 25 and 40 μm; cardboard boxes placed in PLA film pouches of different thickness 25 and 40. PP boxes manufactured with holes and cardboard boxes covered with net were used as control packaging in the experiments. The content of vitamin C rapidly increased during the first two days of storage in samples of all packaging materials but after four days ascorbic acid content started to decrease. The influence of packaging materials on the ascorbic acid content of raspberry samples was not significant. The anthocyanin content of all samples packaged in PLA material was quite stable during the whole storage time. The lowest weight losses were obtained in the PLA-40-PP sample (2.6%) although the other packaged samples did not exceed 5.2%. All samples placed in PLA (polylactic acid) film pouches by thickness 25 μm had optimal gasses composition (10 to 20% CO 2 and 5 to 10% O 2 ) for storage of primocane raspberry cultivar 'Polana'.

Note of erratum: Miller, Nguyen and others (2002) and Miller, Nguyen and others (2003)

Packaging Technology and ScienceVolume 16, Issue 5 p. 221-221 Erratum NoteFree Access Note of erratum: Miller, Nguyen and others (2002) and Miller, Nguyen and others (2003) Minh H. Nguyen, Corresponding Author Minh H. Nguyen [email protected] Principal Researcher, Centre for Advanced Food Research, University of Western Sydney, Hawkesbury Campus, Locked Bag 1797, NSW 1797, Australia.University of Western Sydney, Locked Bag 1797, NSW 1797, AustraliaSearch for more papers by this author Minh H. Nguyen, Corresponding Author Minh H. Nguyen [email protected] Principal Researcher, Centre for Advanced Food Research, University of Western Sydney, Hawkesbury Campus, Locked Bag 1797, NSW 1797, Australia.University of Western Sydney, Locked Bag 1797, NSW 1797, AustraliaSearch for more papers by this author First published: 10 November 2003 https://doi.org/10.1002/pts.628AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. REFERENCES 1 Miller CW, Nguyen MH, Rooney M and Kailasapathy K. The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt. Packag. Technol. Sci. 2002; 15: 133– 138. 2 Miller CW, Nguyen MH, Rooney M and Kailasapathy K. The control of dissolved oxygen content in probiotic yoghurts by alternative packaging material. Packag. Technol. Sci. 2003; 16: 61– 67. Volume16, Issue5September/October 2003Pages 221-221 ReferencesRelatedInformation

The influence of packaging materials on RF performance

At frequencies beyond 1 GHz, every component of the IC package contributes to the RF performance, whether required or not. In this work, we study the effects of packaging materials namely, the substrate and the globtop/underfill material on RF performance. We have measured interconnects on two area-array CSPs, the ball grid array and the polymer stud grid array using IMEC’s MCM-D technology. The measurements on the package interconnect show that the losses in the package substrate material account for about 50% of the total losses at 1.8 GHz and this drops to less than 20% at 5.2 GHz. The losses due to impedance mismatch dominate the losses especially below 10 GHz and considerable improvement in performance cannot be obtained by using an improved/expensive substrate. The other study is about the influence of globtop/underfill materials on wirebonds (through 3D EM simulations) as well as on standard 50 Ω MCM-D transmission lines (through experiments). While a higher value of dielectric constant of the globtop/underfill material is better on wirebonds, the influence of loss tangent is felt only above values of 0.1. The influence of seven different globtop/undefill materials on 50 Ω transmission lines has been used to extract their dielectric constant and loss tangent values at 30 GHz. These results are very valuable since one can hardly find the properties of globtop/underfill materials beyond 1 GHz.