Influence of Active Packaging on the Shelf Life of Apple-Black Currant Marmalade Candies
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.
[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. L├│pez-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagar├│n, ,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.
[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. L├│pez-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagar├│n, ,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.
@article{"International Journal of Biological, Life and Agricultural Sciences:53128", author = "Sandra Muizniece-Brasava and Lija Dukalska and Solvita Kampuse and Irisa Murniece and Martins Sabovics and IlonaDabina-Bicka and Emils Kozlinskis and Svetlana Sarvi", title = "Influence of Active Packaging on the Shelf Life of Apple-Black Currant Marmalade Candies", 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", volume = "5", number = "8", pages = "437-9", }
