Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies
Experiments with pumpkin-rowanberry marmalade
candies were carried out at the Faculty of Food Technology of the
Latvia University of Agriculture. The objective of this investigation
was to evaluate the quality changes of pumpkin-rowanberry
marmalade candies packed in different packaging materials during
the storage of 15 weeks, and to find the most suitable packaging
material for prolongation of low sugar marmalade candies shelf-life.
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® on the
marmalade candies’ quality was tested during shelf life. 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 a room temperature +21±0.5 °C. The physiochemical
properties –moisture content, hardness, aw, pH, changes of
atmosphere content (CO2 and O2), ascorbic acid, total carotenoids,
total phenols in headspace of packs, and microbial conditions were
analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th
weeks of storage.
[1] S. Gruji, R. Gruji, J. Poljaševi, "Effect of food additives on sensory
characterictics of thermo-stable marmalade," Electronic Journal of Polish Agricultural Universities (EJPAU), 2010, 13(2), 11, pp. 1-12.
[2] R. A. Baker, N. Berry, Y. H. Hui, "Fruit preserves and jams," in: Processing Fruits: Science and Technology, vol.1, P.L. Somogyi, S. H.
Ramaswamy, Y.H Hui Ed. CRC Press, USA, 1996, pp.117-131.
[3] Codex stan. 296-2009. "Standard for Jams, Jellies and Marmalades,"
available at: ttp://www.codexalimentarius.org/codex-home/en/
[4] F. E. Figuerola, "Berry jams and jellies," Chapter 13, in Berry Fruit.
Value-Added Products for Health Promotion, Y. Zhao, Ed. Taylor & Francis Group, LLC, 2007, pp. 267-385.
[5] A. Ekpong, T. Ngarmsak, R. J. Winger, "Comparing sensory methods
for the optimisation of mango gel snacks", Food Quality and
Preference, vol. 17, 2006, pp. 622-628,.
[6] G. Kansci, B. B. Koubala, I. M. Lape, "Effect of ripening on the
composition and the stability for jam processings of different varieties of
mango (Mangifera indica)," African Journal of Biotechnology, vol. 2(9),
2003, pp. 301-306.
[7] G. Jaworska, W. Kmiecik, J. Słupski, "Effect of technological measures
on the quality of canned banana desserts", EJPAU, vol. 7(1), 05, 2004.
[8] 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, 2005, pp. 433-441.
[9] C. H. Lee, J. K. Cho, S. J. Lee, W. Koh, W. Park, C. H. Kim, "Enhancing - carotene content in Asian noodles by adding pumpkin
powder," Cereal Chemistry, 79 (4), 2002, pp. 593-595.
[1] S. Gruji, R. Gruji, J. Poljaševi, "Effect of food additives on sensory
characterictics of thermo-stable marmalade," Electronic Journal of Polish Agricultural Universities (EJPAU), 2010, 13(2), 11, pp. 1-12.
[2] R. A. Baker, N. Berry, Y. H. Hui, "Fruit preserves and jams," in: Processing Fruits: Science and Technology, vol.1, P.L. Somogyi, S. H.
Ramaswamy, Y.H Hui Ed. CRC Press, USA, 1996, pp.117-131.
[3] Codex stan. 296-2009. "Standard for Jams, Jellies and Marmalades,"
available at: ttp://www.codexalimentarius.org/codex-home/en/
[4] F. E. Figuerola, "Berry jams and jellies," Chapter 13, in Berry Fruit.
Value-Added Products for Health Promotion, Y. Zhao, Ed. Taylor & Francis Group, LLC, 2007, pp. 267-385.
[5] A. Ekpong, T. Ngarmsak, R. J. Winger, "Comparing sensory methods
for the optimisation of mango gel snacks", Food Quality and
Preference, vol. 17, 2006, pp. 622-628,.
[6] G. Kansci, B. B. Koubala, I. M. Lape, "Effect of ripening on the
composition and the stability for jam processings of different varieties of
mango (Mangifera indica)," African Journal of Biotechnology, vol. 2(9),
2003, pp. 301-306.
[7] G. Jaworska, W. Kmiecik, J. Słupski, "Effect of technological measures
on the quality of canned banana desserts", EJPAU, vol. 7(1), 05, 2004.
[8] 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, 2005, pp. 433-441.
[9] C. H. Lee, J. K. Cho, S. J. Lee, W. Koh, W. Park, C. H. Kim, "Enhancing - carotene content in Asian noodles by adding pumpkin
powder," Cereal Chemistry, 79 (4), 2002, pp. 593-595.
@article{"International Journal of Biological, Life and Agricultural Sciences:53776", author = "Solvita Kampuse and Elga Berna and Sandra Muizniece-Brasava and Lija Dukalska and Irisa Murniece and Martins Sabovics and Zanda Kruma and Karina Ruse and Svetlana Sarvi and Kaspars Kampuss", title = "Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies", abstract = "Experiments with pumpkin-rowanberry marmalade
candies were carried out at the Faculty of Food Technology of the
Latvia University of Agriculture. The objective of this investigation
was to evaluate the quality changes of pumpkin-rowanberry
marmalade candies packed in different packaging materials during
the storage of 15 weeks, and to find the most suitable packaging
material for prolongation of low sugar marmalade candies shelf-life.
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® on the
marmalade candies’ quality was tested during shelf life. 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 a room temperature +21±0.5 °C. The physiochemical
properties –moisture content, hardness, aw, pH, changes of
atmosphere content (CO2 and O2), ascorbic acid, total carotenoids,
total phenols 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", volume = "6", number = "7", pages = "444-9", }