Packaging Storage Research Articles

Evaluation of Postharvest Quality of Fresh Kesum Leaves (Persicaria minor) during Storage in Different Temperatures and Packaging

Persicaria minor, locally known as kesum, is an herb synonym in Southeast Asia as a food flavor enhancer and seasoning for Eastern delicacies. Kesum leaves are quickly wilted, shrink, and lose moisture once harvested. This study aimed to determine optimum parameters: storage temperature and suitable packaging to maintain the freshness and quality of kesum and prolong the storage life. This study consisted of two activities: determining the best storage temperature and determining suitable packaging. For the first activity, kesum leaves were harvested manually from matured plants, transported to a packinghouse, sorted, cleaned, packed, and sealed in polyethylene (PE) 0.04mm before being stored at different temperatures, which were 5°C, 8°C, 10°C and 13°C, while for the second activity, kesum leaves were packed and sealed in different packaging: polyethylene (PE) 0.04mm and polypropylene (PP) 0.04mm and stored at 5°C. The postharvest quality of all samples and treatments (weight, moisture content, pH, total titratable acidity, total soluble solids, respiration rate of the leaves, total phenolic content, and leaf color values) was measured and recorded weekly throughout the storage period. The study's results found that storing fresh kesum leaves at 5°C temperature and in PE 0.04mm packaging can delay the senescence and maintain the quality and postharvest attributes for up to 35 days, as shown in lower respiration rate, maintain the pH, total titratable acidity, total soluble solids and color of the leaves, and show higher total phenolic content for up to 35 days of storage compared to storing in temperature of 8°C, 10°C, and 13°C and PP 0.04mm packaging.

Quality of Castor the Seeds Stored in Different Environments and Type of Packaging

One of the ways to offer high quality seeds to the market is to work on better storage conditions to keep the physiological quality of the seeds high. Thus, this work aimed to evaluate the physiological quality of hybrid castor seeds during storage in different environments and packaging in the Cerrado conditions. A completely randomized design with plots subdivided over time was used, with four replications. In the plots the factorial 2x3x7 was designated, being: 2 environments (cold chamber and laboratory environment) and 3 packages (kraft paper, plastic bag and PET bottle) and in the subplots the 7 storage times (0, 2, 4, 6, 8, 10 and 12 months). The castor seeds used were from the hybrid cultivar AG IMA 110204 and were stored in the laboratory of the State University of Goiás, Câmpus Anápolis. The following tests were carried out: water content, germination test, first count, electrical conductivity, length, seedling dry mass and seedling dry mass density. The data were submitted to analysis of variance, the qualitative treatments when significant were compared by the Tukey test, while the quantitative treatments were submitted to the regression analysis. It is recommended to use both a plastic bag and a PET bottle to package AG IMA 110204 hybrid castor seeds during twelve-month storage, both in cold storage and in a laboratory environment.

Impact of Package Type on Selected Health Quality Parameters of Organic, Conventional and Wild Raspberries (Rubus idaeus L.) Frozen Stored

Functional foods and the nutritional value of products are now very relevant for consumers. Additionally, interest in biodegradable components made from natural products has recently increased. The aim of this study was to determine the effect of different package types (with addition of films made of biopolymers enriched with natural extracts of ginger, cinnamon, and turmeric) on antioxidative properties of conventional, organic, and wild-grown raspberry fruit during frozen storage for 1-, 4-, 8-, and 12-month periods. The content of total polyphenol and anthocyanins, as well as antioxidant activity, were studied. Additionally, structural (FT-IR and UV-Vis), mechanical (tensile strength and elongation), and surface wetting angle tests of used films were studied. In all crop types, polyphenol content increased at 8 and 12 months of frozen storage in packages with an addition of biopolymer films. There was a statistically significant increase in the amount of total polyphenols in the last month of storage in the package with films with added cinnamon extract. In contrast, packages with ginger-enriched films contributed to an increase in polyphenols only in organically grown and wild raspberry fruit at the 4th, 8th, and 12th month and 8th and 12th month, respectively. The addition of films with turmeric extract increased the polyphenol content in the 8th month of frozen storage of organically grown raspberry fruit and in the 12th month of wild-grown raspberry. During frozen storage of wild raspberry fruit, an increase in anthocyanin content was observed in all cases in the 12th month. This result was almost twice as high as in the control sample. The greatest rise in the content of anthocyanins occurred when packages with films with turmeric extract were applied. Tendencies presented by this paper are not clear-cut in cases of antioxidant activity of analysed raspberries. A common feature was that, in general, after 12 months of storage, raspberries from all crops had higher and statistically significant antioxidant values compared to the first month of storage. Studies on the biocomposite films have shown that the structure of chitosan and alginate polymers was partly decomposed after 12 months, and the natural extracts and raspberry crops used had different effects on the mechanical properties of the biocomposites films. Based on the results of research that has been carried out, it can be concluded that it has not been clearly proven whether the addition of polysaccharide films to packages contributes to the increase in bioactive compounds during frozen storage.

Robust Design Liquid Black Garlic Supplement Production System By Considering Hazard Analysis And Critical Control Points

Black Garlic granules serve to help prevent and treat diabetes and cardiovascular disease. In this study, a BG-based liquid supplement production system was designed which is expected to become a BG-based liquid supplement production standard that pays attention to product safety, product quality and production efficiency. This research will design BG's production process to meet quality specifications and food safety standards along with the production system. The research will be conducted by conducting Taguchi experiments and then continued with Hazard Analysis and Critical Control Points (HACCP). At the experimental stage, several important BG quality attributes were selected in response. The factors that affect quality are determined through Focus Group Discussions involving company stakeholders. Experiments were conducted using laboratory scales. The results of Taguchi's experiments that have been carried out, it is concluded that using the optimal level settings chosen can reduce SAC levels, namely A1 = Cleaning and Weighing Equipment (Using a Washing Bucket), B1 = BG Formulation Temperature (30oC), C1 = BG Formulation Time (60 minutes), D2 = Cooling Process (Accelerated), E1 = Storage Packaging (Aluminum Sachet), F1 = Storage Temperature (28oC), G1 = BG Treatment (Peel).

Influence of different storage atmospheres in packaging on color stability of beef.

The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in 6 different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO2 and stored at 2°C for 14days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and non-invasive measurement of the packaged samples, without using time consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization. The data was used to illustrate the L*a*b* values for insights regarding qualitative color changes. Quantitative color changes were analyzed by calculation of color difference ΔE2000. Additionally, the relative levels of the deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) were calculated from reflection spectra. The most important findings are: there is a strong correlation (rsp=0.80 to 0.99 with one exception at rsp=0.69 (high vacuum), p≤0.05) between a* values and relative OMb levels. Storage atmospheres containing high oxygen concentrations lead to an attractive meat color, but a decreased overall color and Mb stability (ΔE=5.02 (synthetic air) and ΔE=2.23 (high oxygen) after 14 days of storage). Vacuum packaged samples are most stable in regards of color and Mb stability (ΔE=1.79 (high vacuum) and ΔE=1.63 (low vacuum) after 14 days of storage), but lack in the vibrant red color desired for sale. The experiments showed that color measurement can be a fast, non-invasive marker for meat quality. PRACTICAL APPLICATION: In this research article, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging. The results suggest which atmospheres to use in various sales-related scenarios. The method described can easily be applied in the meat industry to quickly monitor changes during storage and wet-aging without damaging the meat or opening the meat packages.

Assessment and evolution of socio-environmental management of soybean farms participating in the Agro Plus program in Minas Gerais State, Brazil

The Agro Plus program supports rural producers to comply with legislation and be prepared to meet demands of the international soybean market. This paper sought to analyze the current sustainability conditions of soybean farms in Minas Gerais based on the program checklist. The assessment of property improvements was carried out using data from 70 farms evaluated twice between 2016 and 2020 by the Agro Plus. The correlation between the soybean area cultivated in the season 2021 (ha) and the score for each of the 19 themes assessed by program (in %) was calculated and the t test was applied to verify the significance of the correlations. The program has a positive impact on soybean farms in Minas Gerais and contributes significantly to the management of properties in terms of compliance with current legislation. It enabled improvements in all the topics evaluated, with emphasis on those that were most critical before the farm joined Agro Plus. However, some themes are not suitable for most farms. Risk management at work, employee training, waste management and empty packaging storage and PPE laundry facilities have the lowest averages. Focusing on their indicators on second visits, distributing specific teaching materials and organizing courses on the subject seem interesting alternatives for Agro Plus to promote greater development on farms. There are significant correlations between the size of properties and socio-environmental issues, mainly related to labor issues and waste management on the property.

Digital twins and dynamic NFTs for blockchain-based crowdsourced last-mile delivery

In this paper, we propose a blockchain-based crowdsourcing framework leveraging Digital Twins (DTs) and dynamic Non-Fungible Tokens (NFTs) for a transparent last-mile delivery. Existing works propose package delivery through crowdsourced workers managed by centralized or blockchain-based platforms. While the centralized platforms suffer from data security and reliability vulnerabilities, the blockchain-based platforms lack real-time and transparent package status monitoring. The availability of immediate access to status updates and early warnings regarding package storage conditions greatly contributes to ensuring the safe delivery of sensitive packages and preventing spoilage or further damage. As a solution, we propose a decentralized crowdsourcing platform for last-mile delivery utilizing Ethereum smart contracts and DTs for both the packages and the workers. The contracts are leveraged to facilitate interactions between the requesters and workers, and securely execute the task allocation mechanism, which relies on a computed Quality-of-Service (QoS) metric. The package DTs are proposed to oversee the package status and promptly alert workers’ DTs when delivery conditions are violated. To ensure data integrity and prevent malicious alterations, the DTs’ data is securely stored using NFTs. Upon task completion, a calculated Quality-of-Delivery (QoD) acts as a feedback loop in updating workers’ reputations. The proposed allocation mechanism is benchmarked against distance-based and preferences-based allocation mechanisms where our framework improves the average QoS by 76%, average QoD by 22%, and quality of selected workers by 11%. In addition, the DTs are implemented to verify alert generation through a use case. We provide a detailed cost analysis of deployed smart contracts, along with insights into current limitations and proposed mitigation strategies.

A Study on the Reliability Evaluation of a 3D Packaging Storage Module under Temperature Cycling Ultimate Stress Conditions.

Based on the theory of reliability enhancement testing technology, this study used a variety of testing combinations and finite element simulations to analyze the stress-strain properties of 3D packaging storage modules and then evaluated its operating and destruction limits during temperature cycling tests (-65 °C~+150 °C) for the purpose of identifying the weak points and failure mechanisms affecting its reliability. As a result of temperature cycling ultimate stress, 3D packaging storage devices can suffer from thermal fatigue failure in the case of abrupt temperature changes. The cracks caused by the accumulation of plastic and creep strains can be considered the main factors. Crack formation is accelerated by the CTE difference between the epoxy resin and solder joints. Moreover, the finite element simulation results were essentially the same as the testing results, with a deviation occurring within 10%.

ScienceBox 2.0: Evolving the demonstrator package for CERN storage and analysis services

ScienceBox 2.0: Evolving the demonstrator package for CERN storage and analysis services

Impact of domestic packaging and storage on shelflife and sensory quality of organic and conventional Cucumus sativus L

Organic food is preferred than conventionally grown foods, for their nutritional benefits with better sensory values. The impact of storage of organic and conventional Cucumis sativus L. in different domestic packaging at temperatures and durations on the shelf life and sensory qualities was studied. Results showed that packaging had significant effect on the shelf life of both organic and conventional Cucumis during storage. The triangle difference test showed significant difference between organic and conventional Cucumis stored in different packaging and storage temperatures. The Quantitative Descriptive Analysis by Principal Component Analysis showed that the strongly correlated attributes were total smell, sweet taste, and size, and fresh smell and bitter taste. The organic and conventional Cucumis stored in cling film showed highest preference in the affective study. Therefore, storage in domestic packaging can be considered as a strategy for increasing shelf life and sensory quality organic and conventional Cucumis.

Effect of argon-based modified atmosphere packaging storage on Manouri cheese

Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or YM counts were not significantly (P >0.05) different between both examined groups throughout storage. The lipid hydroperoxides (PV) and malondialdehyde (MDA) levels were significantly higher or lower (P <0.05), respectively, in Ar-MAP as compared with N2-MAP on the 3rd and 4th month of storage, indicating lower lipid oxidation. N2-MAP group presented L∗ values significantly lower (P <0.05) than Ar-MAP group on the 3rd and 4th month. Sensory attributes were scored with significantly (P <0.05) higher scores in Ar-MAP than N2-MAP group on the 3rd and 4th month of storage.

Seed Quality Behaviour Variation of Moth Bean during Storage in Different Packaging

An experiment was carried out in order to assess the behavior of the moth bean seed quality in 4 types of packaging including cloth, gunny, HDPE, and vacuum-packed bags for 18 months. After two months of storage, the moisture content of the seeds fluctuated greatly in cloth, gunny, and HDPE bags (conventional packaging) because these materials are pervious, but the moisture content of the seeds did not vary in vacuum packed bags as the polythene bag used for the vacuum package was thicker, had a lower water vapor and oxygen transmission rate. Further, seeds in conventional packaging’s developed bruchid infestations after 4 months of storage but no infestation was found in vacuum-packed bags until 18 months. The bruchid infestation caused the germination rate of the seeds to drop to less than 20%. In comparison to the initial state, even after 18 months of storage, there was little change in the parameters used for measuring seed quality (germination, total seedling length, seedling dry weight, moisture content, and protein content). Therefore, without the use of chemicals, moth bean seeds can be safely stored using vacuum packaging technology.

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

Pursuing new packaging that contributes to the safety of meat products, that can also be from renewable sources and that has adequate mechanical properties is a challenge. Therefore, this study attempted to incorporate a layer of polylactic acid (PLA) containing nisin and oregano oil extract (OEO) into biocomposites of cassava bran (CB) and coffee husk (CH) to improve their mechanical properties and enhance their antimicrobial properties. A compression molding process is carried out, the operating conditions for the preparation of the biocomposite were pressure: 40 bar, temperature: 170°C, and time: 2.5 min. The composition of the biocomposite was 80, 18, and 2% of CB, CH, and glycerol respectively, with 30% moisture. The polylactic acid (PLA) layer was added by immersion and contained nisaplin and OEO. PLA layer was evaporated in forced convection oven. Once the active packaging was obtained, inhibition in vitro against Listeria monocytogenes was performed. The packing containing OEO and nisin that showed the highest inhibition on the pathogen was used for stability analysis in pork. In order to measure changes in pork meat quality, the biocomposite with and without coating and with commercial polystyrene packaging were compared. Raw meat muscle was kept at 4° C and was tested for color, pH, moisture, and texture profile analysis (TPA) for 0, 7, 14, and 21 days. The values of the flexural test of the biocomposite were: 11.08 MPa of maximum flexural strength (σF), 1.81% of maximum deformation (εF), and 842.22 MPa of elastic modulus (EM). According to the results of in vitro inhibition, the packaging can contribute to reduce the proliferation of gram-positive microorganisms, such as L. monocytogenes. During storage, the hardness and gumminess of the meat showed significant changes, mainly in the PLA-free biocomposite. Results on pork meat showed that packaging with antimicrobials and PLA can maintain color, texture, moisture, and pH similar to commercial packaging.

PENGARUH JENIS KEMASAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOPI ARABIKA GAYO DENGAN METODE PENGOLAHAN SEMI BASAH

&lt;p class="10Judulbab"&gt;Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low.&lt;/p&gt;&lt;p class="10Judulbab"&gt; &lt;/p&gt;&lt;p class="10Judulbab"&gt;Keywords:&lt;em&gt; Gayo Arabica, semi washed, green bean, storage, Packaging&lt;/em&gt;&lt;/p&gt;

Effect of storage conditions on physico-chemical properties of cowpea leaves

Cowpea leaves are highly perishable thus to improve their utilization, there’s need for proper postharvest management. This study sought to determine the physicochemical changes of cowpea leaves during storage. The cowpea leaves were sorted and packaged using three main packaging materials; sacks, modified atmosphere packaging (cling film) and perforated trays which imitated storage in open crates. Samples were stored at different storage temperatures 30±2℃, 25±2℃ and 10±2℃. The samples under storage were observed for physiochemical changes every two days for a period of eight days. Physico-chemical parameters were significantly (p&lt;0.05) affected by the period and temperature of storage and packaging material. Storage in high and ambient temperatures, extended storage, and tray and sack showed higher deterioration in physicochemical properties as compared to low temperatures and modified atmosphere packaging. There was a significant difference in visual appearance, aroma and the overall acceptability of cowpea leaves stored under different conditions (p&lt; 0.05). Storage conditions had an influence on the sensory quality, nutritional quality and the shelf life of cowpea leaves. Modified atmosphere packaging at 10℃ was seen to preserve sensory with an overall acceptability mean score of 5.22 and nutritional attributes best as compared to modified atmosphere packaging, sack and tray packaging at ambient and extreme temperature storage where moisture (36.21±26.28a and 33.28±26.20a respectively), ascorbic acid (198.7±276.75a and 169.1±254.31a respectively), beta carotene (46.77±58.66a and 48.59±65.04a respectively) and color degradation (∆E 11.89±5.99a and ∆E 11.29±5.27a respectively) was higher. A combination of low temperature and modified atmosphere packaging for storage would be recommended to extend the shelf life and in turn combat post-harvest losses and increase the utilization of the vegetable. Storage temperatures, packaging materials and duration of vegetable storage are vital when it comes to extending the commercial life of fresh cowpea leaves.

Quality assessment of cold dried chicken slices during storage in different packages and temperatures

In this study, dried chicken slices were packaged in MAP (modified atmosphere packaging) and AP (atmospheric packaging), and stored at 4 °C and 25 °C. The CO2 content of MAP packaged samples decreased as the storage temperature and time increased. The slices exhibited lower aw values when they were packaged in AP at 25 °C. The pH increased from 6.1 to 6.2, 2-thiobarbituric acid reactive substances (TBARS) increased from 10.6 to 37.3 µmol MDA kg-1, and non-protein nitrogen (NPN) increased from 4.9 to 5.3 g 100 g-1 in MAP for 90 days of storage. The microbiological quality of the samples was assessed by enumerating total aerobic mesophilic bacteria (TAMB), total psychrophilic bacteria (TPB), Micrococcus/ Staphylococcus, lactic acid bacteria (LAB), Enterobacteriaceae and yeast-mold, and was higher in the sample stored in MAP at 4 °C. Moreover, the sensory quality was determined by sensory evaluation with a 9-point hedonic scale. When the sensory and microbiological qualities were evaluated together, the shelf lives of the samples were determined to be 90 days at 4 °C and 75 days at 25 °C for MAP and 45 days at 4 °C and 30 days at 25 °C for AP. It could be concluded that the cold dried chicken slices can be stored in MAP for 90 days without much change in physicochemical, microbiological, and sensory quality.

Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability

Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability at 5°C and 25 °C on microbial safety, and nutritional quality. The evaluation parameters were pH, titratable acidity, TSS, lycopene, ascorbic acid, PME, HMF, and microbiological activity. The obtained results showed that tomato paste samples that were treated by OHUV are significantly superior to CH in terms of all physicochemical and microbiological characteristics, as well as being the least harmful during storage in both transparent and dark packages. The results showed the changes in ascorbic acid, lycopene, and HMF values that were treated by OHUV at 25 °C and filled in transparent package are most affected compared to other treated samples. On the other hand, tomato paste samples stored in dark packages at 5 °C performed significantly better than those subjected to CH under the same conditions and activated PME the most had higher ascorbic acid and lycopene and fewer changes in HMF during storage time for 90 days. OHUV found to be a good alternative treatment in the production of tomato paste.

Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil

The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P&lt;0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P&lt;0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.

Effects of packaging and storage temperatures on the bioactive compounds and antioxidant capacity of dried Zanthoxylum bungeanum Maxim. During long-term storage

The bioactive compounds and antioxidant activity of Zanthoxylum bungeanum are highly dependent on the packaging and storage temperature. This study investigated the changes in the bioactive compounds and antioxidant capacity of dried ‘Fengjiao’ Z. bungeanum stored in polyethylene packaging (PE), vacuum packaging (VP) and glass bottle packaging (GP) at room temperature (20±2 °C) and in PE at a cold temperature of 4 °C (PEC) for 18 months. The results showed that VP treatment most effectively maintained the color, bioactive compounds and antioxidant capacity of Z. bungeanum at room temperature. The GP treatment maintained the volatile oil content with a loss of only 7% at 18 months. The quality of the PEC treatment was significantly better than that of the PE treatment. Compared with the VP and GP treatments, the PEC treatment more effectively retained the bioactive compounds and antioxidant capacity, except for anthocyanins and total flavonoids. The kinetic, principal component and loss percentage analyses together confirmed that the appropriate shelf lives for the PE, GP, VP and PEC treatments were no longer than 9, 12, 15 and 15 months, respectively, and the VP and PEC treatments were judged to be superior packaging and temperature treatments for long-term storage of Z. bungeanum.

Correction: Shelf life extension of walnut kernel: effect of temperature and vacuum packaging storage

Correction: Shelf life extension of walnut kernel: effect of temperature and vacuum packaging storage