Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder
This study examined the moisture sorption isotherms, storage stability, and techno functional properties of baby corn powder at 30°, 40° and 50 °C. The sorption isotherms displayed a Type II pattern with distinct bending points, revealing temperature-dependent moisture retention. At a water activity...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002215 |
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| author | Ubaida Akbar Md Sabir Ahmed Mondol Jyoti Singh Prasad Rasane Vikas Nanda Gholamreza Abdi Sawinder Kaur |
| author_facet | Ubaida Akbar Md Sabir Ahmed Mondol Jyoti Singh Prasad Rasane Vikas Nanda Gholamreza Abdi Sawinder Kaur |
| author_sort | Ubaida Akbar |
| collection | DOAJ |
| description | This study examined the moisture sorption isotherms, storage stability, and techno functional properties of baby corn powder at 30°, 40° and 50 °C. The sorption isotherms displayed a Type II pattern with distinct bending points, revealing temperature-dependent moisture retention. At a water activity of 0.21, the equilibrium moisture content (EMC) decreased from 23.25 % at 30 °C to 15.41 % at 40 °C and 9.80 % at 50 °C. The GAB model best fit the isotherms at 30 °C and 40 °C, whereas the Oswin model performed better at 50 °C. Storage analysis highlighted aluminum (AL) packaging as the most effective at minimizing moisture absorption and color changes, while LDPE packaging presented the highest moisture content over time. All packaging types demonstrated an increase in moisture content under accelerated storage conditions, but microbial safety remained intact, with total plate count (TPC) values within safe limits. AL packaging was most effective at limiting microbial growth, especially at 50 °C with 80–90 % relative humidity. In terms of physical properties, the bulk density increased due to moisture uptake, whereas the true density decreased over time. Technological properties, including foaming capacity and emulsifying stability, are better preserved in AL packaging, with LDPE and PP experiencing greater degradation. These findings highlight the critical role of optimized storage environments and packaging materials in preserving the quality and functionality of baby corn powder. |
| format | Article |
| id | doaj-art-17f95c04e1a2462b9cb63f9a166e7b5f |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-17f95c04e1a2462b9cb63f9a166e7b5f2025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110091310.1016/j.afres.2025.100913Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powderUbaida Akbar0Md Sabir Ahmed Mondol1Jyoti Singh2Prasad Rasane3Vikas Nanda4Gholamreza Abdi5Sawinder Kaur6Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, IndiaDepartment of Agricultural Biochemistry, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, IndiaDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Distt. Sangrur, Punjab, IndiaDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, , Iran; Corresponding authors.Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India; Corresponding authors.This study examined the moisture sorption isotherms, storage stability, and techno functional properties of baby corn powder at 30°, 40° and 50 °C. The sorption isotherms displayed a Type II pattern with distinct bending points, revealing temperature-dependent moisture retention. At a water activity of 0.21, the equilibrium moisture content (EMC) decreased from 23.25 % at 30 °C to 15.41 % at 40 °C and 9.80 % at 50 °C. The GAB model best fit the isotherms at 30 °C and 40 °C, whereas the Oswin model performed better at 50 °C. Storage analysis highlighted aluminum (AL) packaging as the most effective at minimizing moisture absorption and color changes, while LDPE packaging presented the highest moisture content over time. All packaging types demonstrated an increase in moisture content under accelerated storage conditions, but microbial safety remained intact, with total plate count (TPC) values within safe limits. AL packaging was most effective at limiting microbial growth, especially at 50 °C with 80–90 % relative humidity. In terms of physical properties, the bulk density increased due to moisture uptake, whereas the true density decreased over time. Technological properties, including foaming capacity and emulsifying stability, are better preserved in AL packaging, with LDPE and PP experiencing greater degradation. These findings highlight the critical role of optimized storage environments and packaging materials in preserving the quality and functionality of baby corn powder.http://www.sciencedirect.com/science/article/pii/S2772502225002215Sorption isothermsPackaging materialsBaby corn powderTechno-functional attributesStorage stability |
| spellingShingle | Ubaida Akbar Md Sabir Ahmed Mondol Jyoti Singh Prasad Rasane Vikas Nanda Gholamreza Abdi Sawinder Kaur Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder Applied Food Research Sorption isotherms Packaging materials Baby corn powder Techno-functional attributes Storage stability |
| title | Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder |
| title_full | Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder |
| title_fullStr | Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder |
| title_full_unstemmed | Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder |
| title_short | Effects of various packaging materials and temperature conditions on the storage stability of Zea mays L. (baby corn) powder |
| title_sort | effects of various packaging materials and temperature conditions on the storage stability of zea mays l baby corn powder |
| topic | Sorption isotherms Packaging materials Baby corn powder Techno-functional attributes Storage stability |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002215 |
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