Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

AYVAZ H., Schirmer S., Parulekar ., Balasubramaniam V., Somerville J. A., Daryaei H.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.46, no.2, pp.437-447, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 2
  • Publication Date: 2012
  • Doi Number: 10.1016/j.lwt.2011.12.004
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.437-447
  • Çanakkale Onsekiz Mart University Affiliated: No


Role of packaging barrier properties and storage conditions on pressure-assisted thermally processed (PATP) carrot quality were investigated. Samples were packaged in pouches fabricated using three packaging materials (Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE) and processed at 600 MPa and 110 degrees C for 10 minutes. Processed pouches were stored at 25 and 37 degrees C, and withdrawn over 12 weeks. Samples were analyzed for color, beta-carotene and total plate count. Oxygen and water vapor transmission rates (OTR, WVTR), melting point and enthalpy of fusion of the packages were evaluated. PATP treatment resulted in product shelf-stability during storage. Packaging type and storage conditions significantly influenced the product color and beta-carotene content. Nylon/EVOH/EVA package best preserved carrot quality. PATP increased OTR of the MetPET/PE and degraded carrot color and beta-carotene during storage. Raw carrots had 11.13 mg/100g beta-carotene content. PATP treatment followed by 12 weeks storage at 37 degrees C reduced the beta-carotene content of carrots packaged in Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE to 7.19, 0.04 and 0.06 mg/100g, respectively. Similarly, the red color of carrot samples (25.51 for raw carrots) decreased to 19.85, 3.44 and 7.20 for Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE, respectively. The study demonstrated the importance of high barrier packaging materials in preserving PATP-treated carrot quality. (C)2011 Elsevier Ltd. All rights reserved.