scholarly journals The Effect of Packaging Materials and Storage Condition on the Oxidative Stability of Refined Sunflower Oil

2004 ◽  
Vol 10 (3) ◽  
pp. 350-354 ◽  
Author(s):  
R. RAMEZANI
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Condition ◽  
Packaging Materials ◽  
And Storage

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation

Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

scholarly journals Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour

2018 ◽  
Vol 8 (10) ◽  
pp. 462 ◽  
Author(s):  
Wasiu Awoyale ◽  
Emmanuel Alamu ◽  
Emmanuel Irondi ◽  
Busie Maziya-Dixon ◽  
Abebe Menkir
Keyword(s):  
Vitamin A ◽  
Vitamin A Deficiency ◽  
Aluminum Foil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Packaging Material ◽  
Packaging Materials ◽  
Maize Flour ◽  
The Right ◽  
And Storage

Background: Pro-vitamin A carotenoid (pVAC) rich foods are those foods that contain substance which can be converted within the human body into retinol. These foods also contribute to the reduction of vitamin A deficiency diseases. Yellow-seeded maize flour is a pVAC rich food. Identifying the right packaging materials and storage conditions that retain pVAC in this food is essential for their health benefits. Traditionally, maize flour is stored with different packaging materials to increase its shelf life. For example, previous studies have shown how during storage in different food matrices, carotenoids, including maize grains, are highly susceptible to degradation by temperature, light, and oxygen. Therefore, in this study we investigated the effect of storage packaging materials (polypropylene woven sacks-PWS, high-density polyethylene bags-HDPE, and polyvinyl plastic containers-PPC) and storage condition (temperature and relative humidity) on retaining pVAC in yellow-seed maize flour.Methods: The yellow-seeded maize grains were collected and ground into flour. The maize flour was divided into portions (200 g). Each portion was packed and sealed in PWS, HDPE, and PPC. The control samples (12 pieces) were stored on top of the storage box. The packed samples were stored in both the upper (12 samples) and lower (12 samples) compartment of a storage wooden box. The interior of the upper part was lightened with aluminum foil and fitted with fluorescent tube to increase the light intensity. The lower compartment was darkened with gloss black painting. The flour samples were stored for 28 days. Samples were collected for pVAC and xanthophylls analyses at 7 day intervals using standard methods.Results: The results demonstrated how packaging in PPC and storing in a dark compartment resulted in the highest total pVAC (92.39%) and total xanthophylls (89.44%) retention and retinol equivalent (RE) (0.40 µg/g). In contrast, packaging in HDPE and storing in lighted compartment resulted in the lowest pVAC (44.92%) and total xanthophylls (46.76%) retention and RE (0.19 µg/g).Conclusions: Packaging yellow-seeded maize flour in PPC and storing in the dark may be recommended for maximum retention of carotenoids in yellow-seeded maize flour since, as the packaging material and storage condition resulted in the highest pVAC retention and retinol equivalent.Keywords: Yellow-seeded maize; Carotenoids; Packaging materials; Storage conditions; Retinol equivalent

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