Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet
The objective of the research was to evaluate the
quality of milk pomade sweet – sherbet packed in different packaging
materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several
packaging technologies – active and modified atmosphere (MAP)
(consisting of 100% CO2), and control – in air ambiance.
Experiments were carried out at the Faculty of Food Technology of
Latvia University of Agriculture. Samples were stored at the room
temperature +21±1 °C. The physiochemical properties – weight
losses, moisture, hardening, colour and changes in headspace
atmosphere concentration (CO2 and O2) of packs were analysed
before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks.
[1] O. L.A. Quinton, J.F. Kennedy, "Book review: The Science of Sugar
Confectionery - W.P. Edwards, The Royal Society of Chemistry, 2000",
Carbohydrate Polymers, vol. 47, Issue 1, pp. 88-89, 2002.
[2] R. Ergun, R. Lietha, R.W. Hartel, "Moisture and Shelf Life in Sugar
Confections", Critical Reviews in Food Science and Nutrition, vol. 50,
Issue 2, pp. 162-192, 2010.
[3] 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.
[4] A. Zumbé, A. Lee, D. "Storey, Polyols in confectionery: the route to
sugar-free, reduced sugar and reduced calorie confectionery", British
Journal of Nutrition, vol. 85, pp. 31-45, 2001.
[5] G. Barbiroli, P. Mazzaracchio, "Classification and standardization of
bakery products and flour confectionery in relation to quality and
technological progress", Food Control, vol. 5, Issue 1, pp. 33-38, 1994.
[6] A. Raisi, A. Aroujalian, "Reduction of the glucose syrup browning rate
by the use of modified atmosphere packaging", Journal of Food
Engineering, vol. 80, Issue 1, pp. 370-373, 2007.
[7] 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.
[8] LTD Laima, Product catalogue, 2006-2007. Available :
http://www.laima.lv/files/catalogue2006-2007.pdf.
[9] E. Vorma, S. Muizniece-Brasava, L. Dukalska, "Effect of packaging
materials and technologies on the milk pomade sweet sherbet with
crunchy peanut chip-s colour at the shelf life", Journal of International
Scientific Publications: Materials, Methods & Technologies, volume 4,
CD pp. 233-243, 2010.
[10] E. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe, "Shelf Life
Extension of Milk Pomade Sweet - Sherbet with Crunchy Peanut Chips
by MAP in Various Packaging Materials", World Academy of Science,
Engineering and Technology, Issue 65, pp. 1014-1020, 2010.
[11] R. Sabdo. , (2009, December 1). Active Packaging in the Confectionery
Industry, Multisorb Technologies, Buffalo, N.Y., Available:
http://www.snackandbakery.com/Articles /White_Papers/
BNP_GUID_9-5-2006_A_100000000000 00708972.
[12] A. Lopez-Rubio, E. Almenar, P. Hernandez-Munoz, J.M. Lagaron, R.
Catala, R. Gavara. "Overview of Active Polymer-Based Packaging
Technologies for Food Applications", Food Reviews International, vol.
20, No. 4, pp. 357-387, 2004.
[13] D. Restuccia, U.G. Spizzirri, O.I. Parisi, G. Cirillo, M. Curcio, F.
Iemma, F. Puoci, G. Vinci, N. Picci, "New EU regulation aspects and
global market of active and intelligent packaging for food industry
applications", Food Control, vol. 21, No.11, pp. 1425-1435, 2010.
[14] C. L├│pez-Carballo, R. Catal├í, D. Gavara, P. Hern─»ndez-Muńoz, "Food
applications of active packaging EVOH films containing cyclodextrins
for the preferential scavenging of undesirable compounds", Journal of
Food Engineering, vol. 104, Issue 3, pp. 380-386, 2011.
[15] S.F. Mexis, A.V. Badeka, K.A. Riganakos, M.G. Kontominas, "Effect of
active and modified atmosphere packaging on quality retention of dark
chocolate with hazelnuts", Innovative Food Science and Emerging
Technologies, vol. 11, Issue 1, pp. 177-186, 2010.
[16] S. Muizniece-Brasava, L. Dukalska, "Consumer awareness of an attitude
to biodegradable polymer packaging materials and their implementation
in the Latvian market", CHEMIN─û TECHNOLOGIJA, No. 3 (52), pp.
5-11, 2009.
[17] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, "A
Versatile and Inexpensive Techniques for Measuring Colour of Foods",
Food Technology, vol. 54, No. 12, pp. 48-51, 2000.
[1] O. L.A. Quinton, J.F. Kennedy, "Book review: The Science of Sugar
Confectionery - W.P. Edwards, The Royal Society of Chemistry, 2000",
Carbohydrate Polymers, vol. 47, Issue 1, pp. 88-89, 2002.
[2] R. Ergun, R. Lietha, R.W. Hartel, "Moisture and Shelf Life in Sugar
Confections", Critical Reviews in Food Science and Nutrition, vol. 50,
Issue 2, pp. 162-192, 2010.
[3] 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.
[4] A. Zumbé, A. Lee, D. "Storey, Polyols in confectionery: the route to
sugar-free, reduced sugar and reduced calorie confectionery", British
Journal of Nutrition, vol. 85, pp. 31-45, 2001.
[5] G. Barbiroli, P. Mazzaracchio, "Classification and standardization of
bakery products and flour confectionery in relation to quality and
technological progress", Food Control, vol. 5, Issue 1, pp. 33-38, 1994.
[6] A. Raisi, A. Aroujalian, "Reduction of the glucose syrup browning rate
by the use of modified atmosphere packaging", Journal of Food
Engineering, vol. 80, Issue 1, pp. 370-373, 2007.
[7] 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.
[8] LTD Laima, Product catalogue, 2006-2007. Available :
http://www.laima.lv/files/catalogue2006-2007.pdf.
[9] E. Vorma, S. Muizniece-Brasava, L. Dukalska, "Effect of packaging
materials and technologies on the milk pomade sweet sherbet with
crunchy peanut chip-s colour at the shelf life", Journal of International
Scientific Publications: Materials, Methods & Technologies, volume 4,
CD pp. 233-243, 2010.
[10] E. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe, "Shelf Life
Extension of Milk Pomade Sweet - Sherbet with Crunchy Peanut Chips
by MAP in Various Packaging Materials", World Academy of Science,
Engineering and Technology, Issue 65, pp. 1014-1020, 2010.
[11] R. Sabdo. , (2009, December 1). Active Packaging in the Confectionery
Industry, Multisorb Technologies, Buffalo, N.Y., Available:
http://www.snackandbakery.com/Articles /White_Papers/
BNP_GUID_9-5-2006_A_100000000000 00708972.
[12] A. Lopez-Rubio, E. Almenar, P. Hernandez-Munoz, J.M. Lagaron, R.
Catala, R. Gavara. "Overview of Active Polymer-Based Packaging
Technologies for Food Applications", Food Reviews International, vol.
20, No. 4, pp. 357-387, 2004.
[13] D. Restuccia, U.G. Spizzirri, O.I. Parisi, G. Cirillo, M. Curcio, F.
Iemma, F. Puoci, G. Vinci, N. Picci, "New EU regulation aspects and
global market of active and intelligent packaging for food industry
applications", Food Control, vol. 21, No.11, pp. 1425-1435, 2010.
[14] C. L├│pez-Carballo, R. Catal├í, D. Gavara, P. Hern─»ndez-Muńoz, "Food
applications of active packaging EVOH films containing cyclodextrins
for the preferential scavenging of undesirable compounds", Journal of
Food Engineering, vol. 104, Issue 3, pp. 380-386, 2011.
[15] S.F. Mexis, A.V. Badeka, K.A. Riganakos, M.G. Kontominas, "Effect of
active and modified atmosphere packaging on quality retention of dark
chocolate with hazelnuts", Innovative Food Science and Emerging
Technologies, vol. 11, Issue 1, pp. 177-186, 2010.
[16] S. Muizniece-Brasava, L. Dukalska, "Consumer awareness of an attitude
to biodegradable polymer packaging materials and their implementation
in the Latvian market", CHEMIN─û TECHNOLOGIJA, No. 3 (52), pp.
5-11, 2009.
[17] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, "A
Versatile and Inexpensive Techniques for Measuring Colour of Foods",
Food Technology, vol. 54, No. 12, pp. 48-51, 2000.
@article{"International Journal of Biological, Life and Agricultural Sciences:62362", author = "Eva Ungure and Sandra Muizniece-Brasava and Lija Dukalska and Vita Levkane", title = "Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet", abstract = "The objective of the research was to evaluate the
quality of milk pomade sweet – sherbet packed in different packaging
materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several
packaging technologies – active and modified atmosphere (MAP)
(consisting of 100% CO2), and control – in air ambiance.
Experiments were carried out at the Faculty of Food Technology of
Latvia University of Agriculture. Samples were stored at the room
temperature +21±1 °C. The physiochemical properties – weight
losses, moisture, hardening, colour and changes in headspace
atmosphere concentration (CO2 and O2) of packs were analysed
before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks.", keywords = "packaging, shelf life, sherbet with crunchy peanut
chip's", volume = "6", number = "7", pages = "538-7", }
