Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 67-80 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mousavian D, Mohammadi Nafchi A, Nouri L. Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad. FSCT. 2021; 18 (116) :67-80
URL: http://fsct.modares.ac.ir/article-7-46413-en.html
1- Food Science & Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran
2- Food Technology Division, School of Industrial Technology, Universiti Sains, Penang, Malaysia , amohammadi@usm.my
Abstract:   (729 Views)
Vegetables have a short shelf life, and because they are eaten fresh, it is necessary to use healthy and natural methods to increase their shelf life. The present study has investigated the effect of active packaging containing the active ingredient of thymol on the color and pH measurements, microbial evaluation, total mold and yeast count, and the sensory properties of seasonal salad during six-day storage refrigerator temperature. For this purpose, seasonal salads were packed with oriented polypropylene (OPP) and low-density polyethylene (LDPE) films immersed in thymol essential oil for 1, 2, and 3 days. Results show that season salads packed with OPP and LDPE films immersed in thymol essential oil for three days had higher pH and lower mold and yeast count than control and other treatments. The mold and yeast count were significantly lower (p < 0.05) in a sample packed with OPP films containing essential oil compared to the LDPE/ thymol essential oil. The L* and a*values decreased during storage time. The L* and -a * indices of season salads were lower in OPP and LDPE films immersed in thymol essential oil for three days than the neat and other groups. Sensory evaluation showed that immersion in thymol essential oil improved sensory attributes (p <0.05).  The coated films, especially OPP, improved the color, reduced the number of mold and yeast, increased the shelf life, and improved the sensory attributes of seasonal salads. Therefore, films treated with thymol essential oil can act as active packaging.
Full-Text [PDF 855 kb]   (225 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/09/29 | Accepted: 2021/05/15 | Published: 2021/10/2

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.