Packaging impact on quality changes of dried Liang leaf seasoning
This study aimed to develop and characterize a dried seasoning made from Liang (Gnetum gnemon var. tenerum) leaves, with a focus on the effects of packaging and storage conditions on the quality and shelf life. The seasoning, rich in protein (25.20 g/100 g), fiber (10.22 g/100 g), vitamin B2 (0.52 m...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-11-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024164936 |
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| author | Worapong Usawakesmanee Supachai Pisuchpen Sunisa Siripongvutikorn Nicha Khatcharin Chanonkarn Rujirapong |
| author_facet | Worapong Usawakesmanee Supachai Pisuchpen Sunisa Siripongvutikorn Nicha Khatcharin Chanonkarn Rujirapong |
| author_sort | Worapong Usawakesmanee |
| collection | DOAJ |
| description | This study aimed to develop and characterize a dried seasoning made from Liang (Gnetum gnemon var. tenerum) leaves, with a focus on the effects of packaging and storage conditions on the quality and shelf life. The seasoning, rich in protein (25.20 g/100 g), fiber (10.22 g/100 g), vitamin B2 (0.52 mg/100 g), and calcium (642.17 mg/100 g), was stored in laminated aluminum foil and nylon/LLDPE packaging at 30 °C with 60 % and 90 % relative humidity (RH) for 12 weeks. Laminated aluminum foil exhibited superior moisture barrier properties, with a water vapor transmission rate (WVTR) of 3.22 × 10⁻⁶ g/(day × cm2) at 25 °C and RH 50 % and a water vapor permeability coefficient (P) of 2.52 × 10⁻5 g × μm/(day × cm2 × mmHg), making it 19 times more effective as a barrier material compared to nylon/LLDPE. As a result, the seasoning stored in laminated aluminum foil at RH 60 % maintained the lowest moisture content (3.45–3.58 %) and water activity (0.277–0.278) and demonstrated the longest estimated shelf life of 684 days, compared to only 12 days for nylon/LLDPE at RH 90 %. Antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) remained relatively stable over the 12-week storage period, with at least 70 % of their initial levels. During storage, the number of microbes appeared to increase, yet remained below 3 log CFU/g for the total viable count and 2 log CFU/g for yeast and mold. The seasoning packaged in laminated aluminum foil also yielded the highest sensory scores. Overall, laminated aluminum foil at RH 60 % proved to be the most effective packaging material for extending the shelf life and maintaining the quality of dried Liang leaf seasoning. |
| format | Article |
| id | doaj-art-dd4e4786254046eab9e3e6eb8dfdffc8 |
| institution | DOAJ |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-dd4e4786254046eab9e3e6eb8dfdffc82025-08-20T02:48:58ZengElsevierHeliyon2405-84402024-11-011022e4046210.1016/j.heliyon.2024.e40462Packaging impact on quality changes of dried Liang leaf seasoningWorapong Usawakesmanee0Supachai Pisuchpen1Sunisa Siripongvutikorn2Nicha Khatcharin3Chanonkarn Rujirapong4Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandCentre of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Corresponding author.Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandThis study aimed to develop and characterize a dried seasoning made from Liang (Gnetum gnemon var. tenerum) leaves, with a focus on the effects of packaging and storage conditions on the quality and shelf life. The seasoning, rich in protein (25.20 g/100 g), fiber (10.22 g/100 g), vitamin B2 (0.52 mg/100 g), and calcium (642.17 mg/100 g), was stored in laminated aluminum foil and nylon/LLDPE packaging at 30 °C with 60 % and 90 % relative humidity (RH) for 12 weeks. Laminated aluminum foil exhibited superior moisture barrier properties, with a water vapor transmission rate (WVTR) of 3.22 × 10⁻⁶ g/(day × cm2) at 25 °C and RH 50 % and a water vapor permeability coefficient (P) of 2.52 × 10⁻5 g × μm/(day × cm2 × mmHg), making it 19 times more effective as a barrier material compared to nylon/LLDPE. As a result, the seasoning stored in laminated aluminum foil at RH 60 % maintained the lowest moisture content (3.45–3.58 %) and water activity (0.277–0.278) and demonstrated the longest estimated shelf life of 684 days, compared to only 12 days for nylon/LLDPE at RH 90 %. Antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) remained relatively stable over the 12-week storage period, with at least 70 % of their initial levels. During storage, the number of microbes appeared to increase, yet remained below 3 log CFU/g for the total viable count and 2 log CFU/g for yeast and mold. The seasoning packaged in laminated aluminum foil also yielded the highest sensory scores. Overall, laminated aluminum foil at RH 60 % proved to be the most effective packaging material for extending the shelf life and maintaining the quality of dried Liang leaf seasoning.http://www.sciencedirect.com/science/article/pii/S2405844024164936AntioxidantBioactiveRice seasoningFood supplementGnetum gnemonVegetable |
| spellingShingle | Worapong Usawakesmanee Supachai Pisuchpen Sunisa Siripongvutikorn Nicha Khatcharin Chanonkarn Rujirapong Packaging impact on quality changes of dried Liang leaf seasoning Heliyon Antioxidant Bioactive Rice seasoning Food supplement Gnetum gnemon Vegetable |
| title | Packaging impact on quality changes of dried Liang leaf seasoning |
| title_full | Packaging impact on quality changes of dried Liang leaf seasoning |
| title_fullStr | Packaging impact on quality changes of dried Liang leaf seasoning |
| title_full_unstemmed | Packaging impact on quality changes of dried Liang leaf seasoning |
| title_short | Packaging impact on quality changes of dried Liang leaf seasoning |
| title_sort | packaging impact on quality changes of dried liang leaf seasoning |
| topic | Antioxidant Bioactive Rice seasoning Food supplement Gnetum gnemon Vegetable |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024164936 |
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