Influence of Active Packaging on the Shelf Life of Apple-Black Currant Marmalade Candies

Authors: Sandra Muizniece-Brasava, Lija Dukalska, Solvita Kampuse, Irisa Murniece, Martins Sabovics, IlonaDabina-Bicka, Emils Kozlinskis, Svetlana Sarvi

Abstract:

The research object was apple-black currant marmalade candies. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 100%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60 and paper bags were used. Influence of iron based oxygen absorber in sachets of 500 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of marmalade. Samples of 80±5 g were packaged in polymer pouches (110 mm x 110 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +20.0±1.0 °C. The physiochemical properties – weight losses, moisture content, hardness, aw, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.

Keywords: Active packaging, marmalade candies, shelf life

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1331381

References:

[1] J. Prescott,"Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research", Food Quality and Preference, vol. 9, pp. 393-402, 1998.
[2] J. Prescott, O. Young, L. O-Neill, N. J. N. Yau and R. Stevens, "Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand", Food Quality and Preference, vol. 13, pp. 489-495, 2002.
[3] A. Ekpong, T. Ngarmsak, R. J. Winger, "Comparing sensory methods for the optimisation of mango gel snacks", Food Quality and Preference, vol. 17, pp. 622-628, 2006.
[4] G. Kansci, B. B. Koubala, I. M. Lape, "Effect of ripening on the composition and the stability for jam processing of different varieties of mango (Mangifera indicia)", African Journal of Biotechnology, vol. 2(9), pp. 301-306, 2003.
[5] G. Jaworska, W. Kmiecik, J.Słupski, "Effect of technological measures on the quality of canned banana desserts", EJPAU, vol. 7(1), 05, 2004.
[6] R. Fugel, R Carle and A. Schieber, "Quality and authenticity control of fruit purees, fruit preparations and jams - a review", Trends in Food Science & Technology, vol. 16, pp. 433-441, 2005.
[7] S. Grujić, R. Grujić, J. Polja┼íević, "Effect of food additives on sensory characteristics of thermo-stable marmalade", EJPAU, Food Science and Technology, vol. 13(2), 11, pp. 1-12, 2010. Source: http://www.ejpau.media.pl/volume13/issue2/art-11.html, resource used on 25.05.2011.
[8] C. F. Ognean, N. Darie, V. Jascanu, A. Gyongyi, M. Tarziu, M. Ognean, "Obtaining low claries desert jelly type", Journal of Agroalimentary Processes and Technologies, vol. 13(2), pp. 409-412, 2007.
[9] A. I. A. Costa, W. M. F. Jongen, "New insights into consumer-led food product development", Trends in Food Science & Technology, vol. 17, pp. 457-465, 2006.
[10] M. Benner, R. F. R. Geerts, A. R. Linnemann, W. M. F Jongen, P. Folstar, H. J. Cnossen, "A chain information model for structured knowledge management: towards effective and efficient food product improvement", Trends in Food Science & Technology, vol. 14, pp. 469- 477,2003.
[11] R. A. Baker, N. Berry, Y. H. Hui., " Fruit preserves and jams" (Book style with paper title and editor)" in: Processing Fruits: Science and Technology, Volume1, Biology, Principles and Applications, P. L. Somogyi, S. H. Ramaswamy, Y. H. Hui, Ed. United States of America, CRC Press, 1996, pp. 117-131.
[12] F.E. Figuerola, Berry jams and jellies, Chapter 13, by Taylor &Francis Group, LLC, 267-385, 2007.
[13] F. P. Downes, K. Ito, Compendium of methods for the microbiological examination of foods. (Ed.4th), Washington, 2001.
[14] A. H. Kawo, F. N. Abdulmumin, "Microbiological quality of repackaged sweets sold in metropolitan Kano, Nigeria", Bayero Journal of Pure and Applied Sciences, vol. 2(1), pp. 154-159, 2009.
[15] A. Raisi, A. Aroujalian, "Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging", Journal of Food Engineering, vol. 80(1), pp. 370-373, 2007.
[16] A. Kulichenko, "Improved technology in the marshmallow with the use of vegetable proteins". Dis. cand. Tech. Science: 05.18.01 Moscow: RSL OD, 61:06-5 / 2669, 2006. (In Russian).
[17] R. Ergun, R. Lietha, R. W. Hartel, "Moisture and shelf life in sugar confections", Critical Reviews in Food Science and Nutrition, vol. 50(2), pp. 162-192, 2010.
[18] V. Ghosh, J.L. Duda, G.R. Ziegler, R. C. Anantheswaran, ÔÇ×Diffusion of moisture through chocolate-flavoured confectionery", Food and Bioproducts Processing, vol. 82(C1), pp. 35-43, 2004.
[19] J. Ahmed, A. R. Khan, A. S. Hanan, "Moisture adsorption of an Arabian sweet (basbusa) at different temperatures", Journal of Food Engineering, vol. 64(2), pp. 187-192, 2004.
[20] F. Devlieghere, J. Debevere, "MAP, product safety and nutritional quality" (Book style with paper title and editor) in: Novel food packaging techniques, R. Ahvenainen, Ed. Cambridge, UK: Woodhad Publishing Limited, 2003, pp. 208-230.
[21] T. Labuza, K.Roe, C. Payne, F. Panda, "Storage Stability of Food Systems: Influence of State Changes during Drying and Storage. (Published Conference Proceedings style)," in 14th International Drying Symposium, IDS 2004, Säo Paulo, Brazil, 2004, vol. A, pp. 48-68.
[22] A. López-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagarón, ,R. Catala, R. Gavará, "Overview of active polymer-based packaging technologies for food applications", Food Review International, vol. 20(4), pp. 357-387, 2004.
[23] D. Manley, "Ingredients (Book style with paper title and editor)" in: Biscuit, cookie and cracker manufacturing manuals, Manual 1. D. Manley, Ed. Cambridge, UK: Woodhad Publishing Limited, 1998, pp. 5.
[24] A. Meroni, "Active packaging as an opportunity to create package design that reflects the communicational functional and logistical requirements of food products", Packaging Technology Science, vol. 13, pp. 243-248, 2000.
[25] M. Muralikrishna, A. M. Nanjundaswamy, G. S. Siddappa, "Guava powder preparation, packaging and storage studies", Journal of Food Science and Technology, vol. 6, pp. 93-98, 1969.
[26] R. Narayan, "Drivers for biodegradble/compostable plastics and role of composting in waste management and sustainable agriculture", Orbit Journal, vol. 1(1), pp. 1-9, 2001.
[27] S. E. Papadakis, S. Abudal-Malek, R. E. Kamden, K. L. A. Yam, "Versatile and Inexpensive Techniques for Measuring Colour of Foods", Food Technology, vol. 54(12), pp. 48-51, 2000.
[28] S. Rai, A. S. Chauhan, "Quality attributes of drum-dried papaya-cereal flakes developed from ripe papaya (Carica papaya L.)", Electronic Journal of Environmental Agricultural and Food Chemistry, vol. 7(5), pp. 2914-2931, 2008.
[29] M. L. Rooney, Active food packaging, London, UK: Chapman & Hall, 1995; 272.
[30] R. Sabdo, "Active Packaging in the Confectionery Industry", Multisorb Technologies, Buffalo, N.Y., 2009, December 1 Source: http://www.snackandbakery.com/Articles /White_Papers/ BNP_GUID_ 9-5-2006_A_100000000000 00708972, resource used on 14.06.2011.
[31] G. Mortensen, G. Bertelsen, P. V. Nielsen, "Packaging of cheese". (Book style with paper title and editor) in: Handbook of food and beverage fermentation technology, Y. H. Hui, L. Meunier-Goddik, A. S. Hansen, J. Josephsen,, Nip Wai-Kit, P. S. Stanfield, J. F. Toldra, Ed. Taylor & Francis e-library, 2005, pp. 381-399.
[32] T. P. Coultate, "Food: the chemistry of its components", Cambridge, UK: RSC Paperbackspp, pp. 213-217, 2002.