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Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films
Author(s) -
Sonar Chandrashekhar R.,
Paccola Carolina S.,
AlGhamdi Saleh,
Rasco Barbara,
Tang Juming,
Sablani Shyam S.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13074
Subject(s) - ascorbic acid , pasteurization , shelf life , food science , chemistry , food preservation , food packaging
Abstract Quality of pasteurized products can be affected by the combination of temperature abuse and gas barrier properties, especially oxygen transmission rate (OTR), of packaging films. Carrot puree was thermally pasteurized (90 °C, 14 min) and stored in three different types of pouches (OTR—0.99 ± 0.05 [F‐1], 29.8 ± 1.38 [F‐30], and 80.9 ± 2.15 [F‐81] cm 3 m −2 day −1 ) at different temperatures (4, 8, and 13 °C). Weight loss, pH, instrumental color, β‐carotene, and ascorbic acid were evaluated over a 100‐day storage period. Results show that film OTR and temperature had a significant ( p < 0.05) effect on food quality and nutritional attributes. High‐barrier film (F‐1) retained quality, while low‐barrier film (F‐81) increased losses during processing and storage for all parameters tested. High‐barrier film demonstrated stable color values ( a * and b *) and significantly ( p < 0.05) higher retention of β‐carotene during storage period. Ascorbic acid retention varied from 0 to 89%, depending upon packaging type. Based on ascorbic acid degradation kinetics, activation energy and Q 10 values ranged from 20.3–72.3 kJ/mol and 1.36–2.96, respectively. Practical applications Pasteurized food products have limited shelf life under refrigerated conditions. The shelf life of these products can be reduced by the combined effect of temperature abuse and gas barrier properties of packaging films. There is scarce information in the literature focusing on the shelf life studies of in‐pack thermally pasteurized products as a function of gas barrier properties. The selection criteria of films for pasteurized products are complex. Generally, higher the barrier properties needed higher is the cost of packaging. This study demonstrated the suitability of medium‐barrier films for in‐pack pasteurization; and combined effect of temperature abuse and gas barrier properties on the nutrient retention.