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Stability of β-carotene rich sweet potato chips packed in different packaging systems

Author:
Marangoni Júnior, Luís, Ito, Danielle, Ribeiro, Sophia Moyses Lamonica, Silva, Marta Gomes da, Alves, Rosa Maria Vercelino
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 442-450
ISSN:
0023-6438
Subject:
aluminum, aluminum foil, beta-carotene, color, flavor, hardness, nitrogen, odors, packaging, polyesters, polyethylene, polypropylenes, potato chips, shelf life, storage temperature, storage time, sweet potatoes
Abstract:
The development of β-carotene rich sweet potato products, such as chips, provides a healthy consumption option with a long shelf life. The objective of this study was to evaluate the influence of the packaging systems on the stability of the chips. The chips were processed and packaged with nitrogen in PET(polyester)/Al(aluminum foil)/LDPE(low density polyethylene), metallized PET/LDPE, BOPP(biaxially oriented polypropylene)/metallized BOPP and BOPP/metallized BOPP with an oxygen scavenger; and also without nitrogen in BOPP/metallized BOPP, and stored at 25 °C and 75% RH. The shelf life of the chips packed in BOPP/metBOPP without nitrogen was 153 days, losing 61% of the β-carotene, and leading to sensory alterations in the flavor, odor and color. The shelf life of the chips packaged with nitrogen in PETmet/LDPE was defined as 184 days due to sensory alterations involving the loss of crispness. The chips packaged with nitrogen in PET/Al/LDPE, BOPP/metBOPP and BOPP/metBOPP with an oxygen scavenger retained 90%, 83% and 80% respectively of the β-carotene, and showed no significant sensory alterations during 207 days of storage.
Agid:
5922324