Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
Introduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They are environmentally friendly and harmless dur...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-10-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/58/15.pdf |
| _version_ | 1818936575804833792 |
|---|---|
| author | Pesterev Mikhail A. Rudenko Oxana S. Kondrat’ev Nikolay B. Bazhenova Alla E. Usachev Ivan S. |
| author_facet | Pesterev Mikhail A. Rudenko Oxana S. Kondrat’ev Nikolay B. Bazhenova Alla E. Usachev Ivan S. |
| author_sort | Pesterev Mikhail A. |
| collection | DOAJ |
| description | Introduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They are environmentally friendly and harmless during decomposition. However, the barrier properties of biodegradable films still remain understudied.
Study objects and methods. The research featured the safety profile of gelatinous confectionery products during storage in biodegradable and polypropylene films. It focused on moisture transfer and microbiota growth in glazed jelly marmalade. The first sample was wrapped in oriented polypropylene film (40 microns), while the other sample was packaged in a biodegradable film (50 microns). A set of experiments was conducted to measure the mass fraction of moisture, water activity, fatty acid composition of the fat fraction of the glaze, active acidity, microbiological parameters, and lipase activity during storage.
Results and discussion. The activity of water during storage remained the same. The specific rate of moisture transfer for the polypropylene film sample was approximately 1.4 times higher than for the biodegradable sample. It equaled 1.16×10–6 g/m2·s for the polypropylene film sample and 0.83×10–6 g/m2·s for the biodegradable sample. The dynamics of growth of QMAFAnM, mold, and yeast was the same in both samples; it did not exceed the regulated indicators of microbiological safety after 12 weeks of storage. The lipase activity of the glazed marmalade samples packed in the polymer film did not increase during storage. Replacing the polypropylene film with a biodegradable film did not significantly affect the safety profile of confectionery products.
Conclusion. Research results confirmed the possibility of using a biodegradable film for packaging confectionery products. |
| first_indexed | 2024-12-20T05:38:15Z |
| format | Article |
| id | doaj.art-5b84de1e726c4cd9a1dfd1d7b5b227da |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-20T05:38:15Z |
| publishDate | 2020-10-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-5b84de1e726c4cd9a1dfd1d7b5b227da2022-12-21T19:51:32ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482020-10-0150353654810.21603/2074-9414-2020-3-536-548Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly MarmaladePesterev Mikhail A. 0https://orcid.org/0000-0002-0980-1862Rudenko Oxana S. 1https://orcid.org/0000-0003-2436-4100Kondrat’ev Nikolay B. 2https://orcid.org/0000-0003-3322-9621Bazhenova Alla E. 3Usachev Ivan S. 4All-Russia Research Institute of the Confectionery IndustryAll-Russia Research Institute of the Confectionery IndustryAll-Russia Research Institute of the Confectionery IndustryAll-Russia Research Institute of the Confectionery IndustryAll-Russian Research Institute of Starch ProductsIntroduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They are environmentally friendly and harmless during decomposition. However, the barrier properties of biodegradable films still remain understudied. Study objects and methods. The research featured the safety profile of gelatinous confectionery products during storage in biodegradable and polypropylene films. It focused on moisture transfer and microbiota growth in glazed jelly marmalade. The first sample was wrapped in oriented polypropylene film (40 microns), while the other sample was packaged in a biodegradable film (50 microns). A set of experiments was conducted to measure the mass fraction of moisture, water activity, fatty acid composition of the fat fraction of the glaze, active acidity, microbiological parameters, and lipase activity during storage. Results and discussion. The activity of water during storage remained the same. The specific rate of moisture transfer for the polypropylene film sample was approximately 1.4 times higher than for the biodegradable sample. It equaled 1.16×10–6 g/m2·s for the polypropylene film sample and 0.83×10–6 g/m2·s for the biodegradable sample. The dynamics of growth of QMAFAnM, mold, and yeast was the same in both samples; it did not exceed the regulated indicators of microbiological safety after 12 weeks of storage. The lipase activity of the glazed marmalade samples packed in the polymer film did not increase during storage. Replacing the polypropylene film with a biodegradable film did not significantly affect the safety profile of confectionery products. Conclusion. Research results confirmed the possibility of using a biodegradable film for packaging confectionery products.http://fptt.ru/stories/archive/58/15.pdfmarmaladestoragepackagingmoisture contentwater activitylipasemicrobiological indicators |
| spellingShingle | Pesterev Mikhail A. Rudenko Oxana S. Kondrat’ev Nikolay B. Bazhenova Alla E. Usachev Ivan S. Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade Техника и технология пищевых производств marmalade storage packaging moisture content water activity lipase microbiological indicators |
| title | Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade |
| title_full | Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade |
| title_fullStr | Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade |
| title_full_unstemmed | Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade |
| title_short | Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade |
| title_sort | effect of biodegradable and polypropylene film packaging on the safety profile of jelly marmalade |
| topic | marmalade storage packaging moisture content water activity lipase microbiological indicators |
| url | http://fptt.ru/stories/archive/58/15.pdf |
| work_keys_str_mv | AT pesterevmikhaila effectofbiodegradableandpolypropylenefilmpackagingonthesafetyprofileofjellymarmalade AT rudenkooxanas effectofbiodegradableandpolypropylenefilmpackagingonthesafetyprofileofjellymarmalade AT kondratevnikolayb effectofbiodegradableandpolypropylenefilmpackagingonthesafetyprofileofjellymarmalade AT bazhenovaallae effectofbiodegradableandpolypropylenefilmpackagingonthesafetyprofileofjellymarmalade AT usachevivans effectofbiodegradableandpolypropylenefilmpackagingonthesafetyprofileofjellymarmalade |