THE EFFECTS OF PACKAGING MATERIALS ON BREADFRUIT FLOUR’S PHYSICAL AND MICROBIAL PROPERTIES DURING STORAGE

Trần Thị Minh Thư; Đặng Thị Cẩm Tuyên; Trần Thị Ngọc Tâm; Trần Thị Thùy Linh; Nguyễn Ngọc Trang Thùy; Trần Nguyễn Phương Lan

doi:10.34238/tnu-jst.10660

THE EFFECTS OF PACKAGING MATERIALS ON BREADFRUIT FLOUR’S PHYSICAL AND MICROBIAL PROPERTIES DURING STORAGE

About this article

Received: 25/06/24 Revised: 16/10/24 Published: 17/10/24

Authors

1. Tran Thi Minh Thu , Can Tho University of Technology
2. Dang Thi Cam Tuyen, Can Tho University of Technology
3. Tran Thi Ngoc Tam, Can Tho University of Technology
4. Tran Thi Thuy Linh, Can Tho University of Technology
5. Nguyen Ngoc Trang Thuy, Can Tho University of Technology
6. Tran Nguyen Phuong Lan, Trường Đại học Cần Thơ

Abstract

This study examined the physical and microbial properties of the breadfruit flour over a 16-week storage period at 25°C. Four packaging materials, including high- and low- density polyethylene (HDPE and LDPE), polyamide (PA), and polyamide/aluminum (PA-Al), were used. The flours moisture content, brightness, yellowness levels (L* and b* values, CIELab), water adsorption capacity (WAC), swelling power (SP), pH, total plate count (CFU/g) of aerobic bacteria and fungi were assessed every 3 weeks. Results indicated that flour stored in PA-Al bags showed the least moisture increase (7.32% to 8.31%), followed by PA, HDPE, and LDPE (up to 9.03%). PA-Al packaging also effectively maintained brightness (reduced by 1.1%), yellowness (increased by 5.5%), pH (increased by 1.5%), WAC and SP (increased 12% and 34%, respectively), making the flour preferable for food storage. Initial aerobic bacterial counts were under 10² CFU/g, rising to 2.1 x 10³ CFU/g, while fungal counts increased at least from 0 to 17 x 10² CFU/g in PA-Al bags compared to PA, HDPE, and LDPE. These findings demonstrated that PA-Al packaging is most effective in preserving its attributes over time.

Keywords

Breadfruit flour; Microbial; physical properties; Packaging; Storage

Full Text:

PDF

References

[1] C. Nochera and M. Caldwell, “Nutritional Evaluation of Breadfruit‐containing Composite Flour Products,” Journal of Food Science, vol. 57, no. 6, pp. 1420-1422, 1992.

[2] H. D. Graham and E. N. De Bravo, “Composition of the Breadfruit,” J Food Sci, vol. 46, no. 2, pp. 535-539x, 1981.

[3] K. A. Mehta, Y. C. R. Quek, and C. J. Henry, “Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications,” Front Nutr, vol. 10, Mar. 2023, Art. no. 1156155.

[4] S. O. Arinola and J. O. Akingbala, “Effect of pre-treatments on the chemical, functional and storage properties of breadfruit (Artocarpus altilis) flour,” International Food Research Journal, vol. 25, no. 1, pp. 109-118, 2018.

[5] S. A. Malomo, J. B. Fashakin, and A. F. Eleyinmi, “Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat,” African Journal of Food Science, vol. 5, no. 7, pp. 400-410, 2011.

[6] C. L. Nochera and D. Ragone, “Preparation of a Breadfruit Flour Bar,” Foods, vol. 5, no. 37, p.37, 2016

[7] A. A. Adebowale et al., “Influence of storage conditions and packaging materials on some quality attributes of water yam flour,” Cogent Food Agric, vol. 3, no. 1, 2017, Art. no. 1385130.

[8] O. A. Daramola, M. A. Idowu, O. O. Atanda, and C. R. B. Oguntona, “Effects of packaging material on the quality of ‘pupuru’ flour during storage,” African Journal of Food Science, vol. 4, no. 5, pp. 258-263, 2010.

[9] X. Fu et al., “Effects of packaging materials on storage quality of peanut kernels,” PLoS One, vol. 13, no. 3, Mar. 2018, Art. no. e0190377.

[10] T. M. T. Tran, T. N. T. Tran, T. C. T. Dang, N. T. T. Nguyen, and N. P. L. Tran, “Study the effects of microwave drying power and packaging materials on the physical properties of microwave - dried breadfruit flour,” Agriculture & rural development, vol. 470, no. 1, pp. 62-67, Dec. 2023.

[11] T. M. T. Tran, T. B. N. Nguyen, T. T. L. Tran, V. L. P. Le, T. N. T. Nguyen, and T. N. Y. Nguyen, “Study the effect of pre-treatment condtitions on the peroxidase enzyme activity and quality of breadfruit (Artocarpus altilis) flours,” Agriculture & rural development, vol. 445, pp. 54-61, 2022.

[12] T. A. Clayton and W. R. Morrison, “Changes in flour lipids during the storage of wheat flour,” J Sci Food Agric, vol. 23, no. 6, pp. 721-736, 1972.

[13] E. Fierens, L. Helsmoortel, I. J. Joye, C. M. Courtin, and J. A. Delcour, “Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms,” J Cereal Sci, vol. 65, pp. 81-87, 2015.

[14] X. Zhao, H. Sun, H. Zhu, H. Liu, X. Zhang, and Z. Feng, “Effect of packaging methods and storage conditions on quality characteristics of flour product naan,” J Food Sci Technol, vol. 56, pp. 5362-5373, 2019.

[15] I. Taruna, A. L. Hakim, and S. Sutarsi, “Physical quality characteristics of the microwave-dried breadfruit powders due to different processing conditions,” in IOP Conference Series: Earth and Environmental Science, Institute of Physics Publishing, Mar. 2018.

[16] A. B. Adepeju, S. O. Gbadamosi, A. H. Adeniran, and T. O. Omobuwajo, “Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours,” African Journal of Food Science, vol. 5, no. 9, pp. 529-535, 2011.

[17] M. Nasir, S. Akhtar, and M. K. Sharif, “Effect of moisture and packaging on the Shelf life of wheat flour,” Internet Journal of Food Safety, vol. V, no. 4, pp. 1-6, 2004.

[18] D. Agrahar-Murugkar and K. Jha, “Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean,” J Food Sci Technol, vol. 48, no. 3, pp. 325-328, Jun. 2011.

[19] U. L. Opara, O. J. Caleb, and A. D. Uchechukwu-Agua, “Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36),” J Food Sci, vol. 81, no. 2, pp. C324-C331, Feb. 2016.

[20] S. M. Awol, C. G. Kuyu, and T. Y. Bereka, “Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage,” LWT, vol. 189, Nov. 2023, Art. no. 115488.

[21] D. Shobha, H. V. D. kumar, T. A. Sreeramasetty, Puttaramanaik, K. T. P. Gowda, and G. B. Shivakumar, “Storage influence on the functional, sensory and keeping quality of quality protein maize flour,” J Food Sci Technol, vol. 51, no. 11, pp. 3154-3162, Nov. 2014.

[22] T. E. Harijono, D. S. Saputri, and J. Kusnadi, “Effect of blanching on properties of water yam (Dioscorea alata) flour,” Advance Journal of Food Science and Technology, vol. 5, no. 10, pp. 1342-1350, 2013.

[23] U. J. Ukpabi, “Feasibility of using sealed polyethylene film in prolonged storage of gari,” Advances in Applied Science Research, vol. 3, no. 3, pp. 1239-1243, 2012.

DOI: https://doi.org/10.34238/tnu-jst.10660

Refbacks

There are currently no refbacks.



Remember me