The aim of the present research was to summarize the results of investigations carried out on the influence of different biodegradable polymer packaging materials on the shelf life and quality of several food products during storage. In Latvia, most of consumers consider that polymers as a material for food packaging are overly used, and they support the idea of introducing new eco-friendly food packaging. Biodegradable films were investigated for their ability to extend the shelf life of apple salad and minimally processed shredded carrots stored at 4 °C. It was found that they can guaranty the same as or even a longer shelf life than that provided by conventional polymer films. Bio PLA transparent films, thermoformed PLA containers, and cellulose-based films were tested for fresh produce packaging. Ceramis®-PLA-SiOx barrier coated films were tested for their influence on the quality of food products - rye bread, apple-black currant marmalade candies, and soft cheese Kleo - during storage. PLA and PHB films showed satisfactory results for packaging of perishable foods - salad with meat in mayonnaise. Ceramis®-PLA-SiOx films were used for vacuum packaging and also for mild thermal treatment (Sous vide) of soft cheese, providing its prolonged shelf life. Some BoPLA films specially envisaged for packaging of confectionery were tested for milk pomade sweet - sherbet - packaging. Its quality was evaluated mainly by moisture content and by changes in hardness during storage. The results suggest that biodegradable packaging materials can be a successful alternative to the conventional polymers for packaging of several food products, which could provide an essential contribution in reducing the environmental pollution.
Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.
Abstract. The objective of the research was to evaluate the quality of milk pomade sweet -sherbet -packaged in different packaging materials, using various packaging technologies. Four packaging materials were employed: two biodegradable films (Ceramis®-PLA coated with a barrier of pure silicon oxide [SiOx], and metallised NatureFlex 23NM), and two conventional films (metallised BOPET/PE, and Multibarrier 60 HFP as a control). Samples of sherbet were packaged using several technologies: active packaging (with incorporated ironbased oxygen scavenging sachets), modified atmosphere packaging consisting of 100% CO 2 , and surrounding air ambience (control). The physicochemical properties -moisture, hardness, and colour -were analysed before packaging and after 2, 4, 6, 8, 10, 12, 14, and 16 storage weeks. The samples were stored at room temperature -+21±1 °C. At the beginning of the experiment, the quality of sherbet was excellent in terms of taste, smell, colour, moisture content, and hardness expressed by cutting force. During the storage, those properties changed and the quality of the product decreased. The research suggests this can be explained by the loss of moisture in some samples leading to hardening of the product, which in its turn directly influenced the colour stability expressed by total colour difference E * .
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