Packaging of Cereals, Snacks, and Confectionery

Karunanithy, Chinnadurai; Sequeira, Venitia

doi:10.1016/b978-0-08-100596-5.03223-6

Cited by 4 publications

(5 citation statements)

References 15 publications

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“…However, for an impression of these, Figure 4 depicts selected examples. met/LDPE; BOPP/BOPPmet) [31,94,116]. In addition, barrier polymers such EVOH or PVDC can be found in these materials.…”

Section: Shelf-life Extensionmentioning

confidence: 99%

“…Packaging for fried snack foods such as potato or tortilla chips, which exhibit, due to their production process, low moisture and high fat contents, preliminarily aims at providing a barrier against gases (H 2 O and O 2 ) and light to avoid loss of crispness and increased oxidation/rancidity levels of the product [ 95 ]. Hence, these products are mainly packaged in high barrier multilayer films containing aluminium foil or metallisation (e.g., PET/Alu/LDPE; PETmet/LDPE; BOPP/BOPPmet) [ 31 , 94 , 116 ]. In addition, barrier polymers such EVOH or PVDC can be found in these materials.…”

Section: Cereal and Confectionary Productsmentioning

confidence: 99%

“…In both scenarios, and whether flexible or rigid packaging is adopted, modified atmosphere packaging is frequently used. For example, the package is usually flushed with an inert gas (N 2 ) before closing [ 116 ]. Additional mechanical protection of the often fragile products and dry storage is recommended.…”

Section: Cereal and Confectionary Productsmentioning

confidence: 99%

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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Bauer

Leppik

Galić

et al. 2022

Foods

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.

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Section: Shelf-life Extensionmentioning

confidence: 99%

Section: Cereal and Confectionary Productsmentioning

confidence: 99%

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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Bauer

Leppik

Galić

et al. 2022

Foods

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“…WBFSs are intensively consumed for pleasure due to their flavor and crispiness. The crispiness is a key sensory attribute associated with a gustatory sensation of brittleness in the mouth which can be lost due to moisture gain (Chinnadurai & Sequeira, 2016; Robin & Palzer, 2015). WBFSs contain fat, thus commonly develop lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

Kosegarten

Ramírez‐Corona

López‐Malo

et al. 2022

Food Processing Preservation

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This work aimed to identifing the limit of acceptability in wheat‐based fried snacks (WBFS) by consumers; measuring the quality properties of WBFS fried in oil with different levels of antioxidant, stored at different temperatures, and exposure to sunlight; and modeling the shelf‐life using kinetic, probabilistic, and time‐to‐fail approaches. A Box–Behnken design was used to assess the effect of antioxidant, sunlight exposition, and temperature at three levels on moisture changes, peroxide value, puncture strength, and color. The critical values of acceptance/rejection of WBFSs were 5.2% moisture, 25 meqO2/kg, and 10.5 N. Pilosof’s equation described accurately the kinetic of moisture increase. A sigmoidal model correctly fitted the kinetic of peroxide formation. The probabilistic model delimited the acceptance/rejection zones for the product’s shelf life based on rancidity. The time‐to‐fail model correctly defines the shelf life considering the rancidity or rancidity and crispiness together. The three approaches used to model the shelf life of WBFSs were adequate. Novelty impact statement The acceptability limit of crispiness and rancidity were established for wheat‐based fried snacks (WBFS), which were the primary quality properties that define the product’s shelf life. Peroxide value is the best predictor of shelf life with kinetic and probabilistic model approaches. In addition, the time‐to‐fail model allowed to integrate the crispiness losses and rancidity to determine the shelf life.

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“…Snack merupakan makanan atau minuman yang dikonsumsi sebagai makanan selingan diantara waktu makan utama dan telah menjadi bagian dari makanan sehari-hari karena perannya dalam pelaksanaan diet. 11,12 Camilan ini dapat berupa makanan ekstrudat, chips, popcorn, pretzels, olahan daging, biji-bijian, sayur-sayuran, kacang-kacangan, buah-buhan dan olahan bahan pangan lainnya. 13 Snack cup tinggi zat besi merupakan camilan yang dibuat dari bahan pangan yang mengandung zat besi cukup tinggi dan dikemas dalam cup.…”

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Pengaruh Pemberian Snack Cup Pisang, Kurma, Dan Madu Terhadap Kadar Hemoglobin Remaja Putri Anemia

Sari

Nuhriawangsa²,

Rahardjo³

2023

Gizindo

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Approximately 50 percent of anemia in women is caused by iron deficiency. Using bananas, dates, and honey in a snack cup can be an alternative to fulfilling daily iron needs. This study aims to determine the effect of giving the snack cup on the hemoglobin levels of anemic adolescent girls. This study is a randomized control trial with a pretest-posttest with control groups design, which was conducted for two weeks with 32 anemic adolescent girls aged 13-18 years old and menstruating as subjects. Divided randomly into four groups Groups K- (regular food), K+ (iron tablets), P1 (snack cup containing 11,45 mg of iron), and P2 (snack cup containing 13,44 mg of iron). Hemoglobin levels were checked using the Autoanalyzer method. The paired-sample t-test showed that there were no significant differences before and after treatment in the four groups, as indicated by the values of p= 0.922 (K-), p= 0.619 (K+), p= 0.784 (P1) and p= 0.922 (P2). Kruskal Wallis test showed no difference in the mean change in hemoglobin between groups (p= 0.355). Consumption of SangKurMa F2 and F4 for two weeks did not affect the hemoglobin levels of anemic adolescent girls. It is necessary to balance the intake of other nutrients, such as protein which also plays a role in the process of hemoglobin synthesis. Keywords: anemia, hemoglobin, sangkurma snack cup, vitamin C, iron ABSTRAK Sekitar 50 persen kejadian anemia pada perempuan disebabkan defisiensi zat besi. Penggunaan pisang, kurma dan madu dalam pembuatan snack cup dapat menjadi alternatif pemenuhan kebutuhan zat besi harian remaja putri anemia. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian snack cup terhadap kadar hemoglobin remaja putri anemia. Penelitian ini merupakan randomized control trial dengan rancangan pretest posttest with control group. Penelitian dilakukan selama 2 minggu dengan subjek 32 remaja putri anemia berusia 13-18 tahun dan telah menstruasi yang kemudian dibagi secara random kedalam 4 kelompok. Kelompok K- (hanya mengonsumsi makanan biasa), K+ (diberikan TTD), P1 (diberikan snack cup mengandung 11,45 mg zat besi)) dan P2 (diberikan snack cup mengandung 13,44 mg zat besi). Kadar hemoglobin diperiksan menggunakan metode Autoanalyzer. Uji paired-sample t-test menunjukkan tidak terdapat perbedaan signifikan sebelum dan sesudah perlakuan pada keempat kelompok yang ditunjukkan dengan nilai p= 0,922 (K-), p= 0,619 (K+), p= 0,784 (P1) dan p= 0,922 (P2). Uji kruskal wallis menunjukkan tidak terdapat perbedaan perubahan rerata hemoglobin antar kelompok (p= 0,355). Konsumsi snack cup SangKurMa F2 dan F4 selama 2 minggu tidak berpengaruh terhadap kadar hemoglobin remaja putri anemia. Perlu adanya penyeimbangan asupan zat gizi lainnya seperti protein yang juga berperan dalam proses sintesis hemoglobin. Kata kunci: anemia, hemoglobin, snack cup sangkurma, vitamin C, zat besi

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Packaging of Cereals, Snacks, and Confectionery

Cited by 4 publications

References 15 publications

Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

Pengaruh Pemberian Snack Cup Pisang, Kurma, Dan Madu Terhadap Kadar Hemoglobin Remaja Putri Anemia

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