{"title":"Active Packaging Influence on the Shelf Life of Milk Pomade Sweet \u2013 Sherbet","authors":"Eva Ungure, Sandra Muizniece-Brasava, Lija Dukalska, Vita Levkane","volume":67,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":549,"pagesEnd":556,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/13344","abstract":"The objective of the research was to evaluate the\nquality of milk pomade sweet \u2013 sherbet packed in different packaging\nmaterials (Multibarrier 60, met.BOPET\/PE, Aluthen), by several\npackaging technologies \u2013 active and modified atmosphere (MAP)\n(consisting of 100% CO2), and control \u2013 in air ambiance.\nExperiments were carried out at the Faculty of Food Technology of\nLatvia University of Agriculture. Samples were stored at the room\ntemperature +21\u00b11 \u00b0C. The physiochemical properties \u2013 weight\nlosses, moisture, hardening, colour and changes in headspace\natmosphere concentration (CO2 and O2) of packs were analysed\nbefore packaging and after 2, 4, 6, 8, 10 and 12 storage weeks.","references":"[1] O. L.A. Quinton, J.F. Kennedy, \"Book review: The Science of Sugar\nConfectionery - W.P. Edwards, The Royal Society of Chemistry, 2000\",\nCarbohydrate Polymers, vol. 47, Issue 1, pp. 88-89, 2002.\n[2] R. Ergun, R. Lietha, R.W. Hartel, \"Moisture and Shelf Life in Sugar\nConfections\", Critical Reviews in Food Science and Nutrition, vol. 50,\nIssue 2, pp. 162-192, 2010.\n[3] T. Labuza, K.Roe, C. Payne, F. Panda, \"Storage Stability of Food\nSystems: Influence of State Changes during Drying and Storage.\n(Published Conference Proceedings style),\" in 14th International Drying\nSymposium, IDS 2004, S\u251c\u00f1o Paulo, Brazil, 2004, vol. A, pp. 48-68.\n[4] A. Zumb\u00e9, A. Lee, D. \"Storey, Polyols in confectionery: the route to\nsugar-free, reduced sugar and reduced calorie confectionery\", British\nJournal of Nutrition, vol. 85, pp. 31-45, 2001.\n[5] G. Barbiroli, P. Mazzaracchio, \"Classification and standardization of\nbakery products and flour confectionery in relation to quality and\ntechnological progress\", Food Control, vol. 5, Issue 1, pp. 33-38, 1994.\n[6] A. Raisi, A. Aroujalian, \"Reduction of the glucose syrup browning rate\nby the use of modified atmosphere packaging\", Journal of Food\nEngineering, vol. 80, Issue 1, pp. 370-373, 2007.\n[7] D. Manley, \"Ingredients (Book style with paper title and editor)\" in:\nBiscuit, cookie and cracker manufacturing manuals, Manual 1. D.\nManley, Ed. Cambridge, UK: Woodhad Publishing Limited, 1998, pp. 5.\n[8] LTD Laima, Product catalogue, 2006-2007. Available :\nhttp:\/\/www.laima.lv\/files\/catalogue2006-2007.pdf.\n[9] E. Vorma, S. Muizniece-Brasava, L. Dukalska, \"Effect of packaging\nmaterials and technologies on the milk pomade sweet sherbet with\ncrunchy peanut chip-s colour at the shelf life\", Journal of International\nScientific Publications: Materials, Methods & Technologies, volume 4,\nCD pp. 233-243, 2010.\n[10] E. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe, \"Shelf Life\nExtension of Milk Pomade Sweet - Sherbet with Crunchy Peanut Chips\nby MAP in Various Packaging Materials\", World Academy of Science,\nEngineering and Technology, Issue 65, pp. 1014-1020, 2010.\n[11] R. Sabdo. , (2009, December 1). Active Packaging in the Confectionery\nIndustry, Multisorb Technologies, Buffalo, N.Y., Available:\nhttp:\/\/www.snackandbakery.com\/Articles \/White_Papers\/\nBNP_GUID_9-5-2006_A_100000000000 00708972.\n[12] A. Lopez-Rubio, E. Almenar, P. Hernandez-Munoz, J.M. Lagaron, R.\nCatala, R. Gavara. \"Overview of Active Polymer-Based Packaging\nTechnologies for Food Applications\", Food Reviews International, vol.\n20, No. 4, pp. 357-387, 2004.\n[13] D. Restuccia, U.G. Spizzirri, O.I. Parisi, G. Cirillo, M. Curcio, F.\nIemma, F. Puoci, G. Vinci, N. Picci, \"New EU regulation aspects and\nglobal market of active and intelligent packaging for food industry\napplications\", Food Control, vol. 21, No.11, pp. 1425-1435, 2010.\n[14] C. L\u251c\u2502pez-Carballo, R. Catal\u251c\u00ed, D. Gavara, P. Hern\u2500\u00bbndez-Mu\u0144oz, \"Food\napplications of active packaging EVOH films containing cyclodextrins\nfor the preferential scavenging of undesirable compounds\", Journal of\nFood Engineering, vol. 104, Issue 3, pp. 380-386, 2011.\n[15] S.F. Mexis, A.V. Badeka, K.A. Riganakos, M.G. Kontominas, \"Effect of\nactive and modified atmosphere packaging on quality retention of dark\nchocolate with hazelnuts\", Innovative Food Science and Emerging\nTechnologies, vol. 11, Issue 1, pp. 177-186, 2010.\n[16] S. Muizniece-Brasava, L. Dukalska, \"Consumer awareness of an attitude\nto biodegradable polymer packaging materials and their implementation\nin the Latvian market\", CHEMIN\u2500\u00fb TECHNOLOGIJA, No. 3 (52), pp.\n5-11, 2009.\n[17] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, \"A\nVersatile and Inexpensive Techniques for Measuring Colour of Foods\",\nFood Technology, vol. 54, No. 12, pp. 48-51, 2000.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 67, 2012"}