Packaging impact on quality changes of dried Liang leaf seasoning.

This study aimed to develop and characterize a dried seasoning made from Liang ( var. ) leaves, with a focus on the effects of packaging and storage conditions on the quality and shelf life. The seasoning, rich in protein (25.20 g/100 g), fiber (10.22 g/100 g), vitamin B (0.52 mg/100 g), and calcium (642.17 mg/100 g), was stored in laminated aluminum foil and nylon/LLDPE packaging at 30 °C with 60 % and 90 % relative humidity (RH) for 12 weeks. Laminated aluminum foil exhibited superior moisture barrier properties, with a water vapor transmission rate (WVTR) of 3.22 × 10⁻⁶ g/(day × cm) at 25 °C and RH 50 % and a water vapor permeability coefficient (P) of 2.52 × 10 g × μm/(day × cm × mmHg), making it 19 times more effective as a barrier material compared to nylon/LLDPE. As a result, the seasoning stored in laminated aluminum foil at RH 60 % maintained the lowest moisture content (3.45-3.58 %) and water activity (0.277-0.278) and demonstrated the longest estimated shelf life of 684 days, compared to only 12 days for nylon/LLDPE at RH 90 %. Antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) remained relatively stable over the 12-week storage period, with at least 70 % of their initial levels. During storage, the number of microbes appeared to increase, yet remained below 3 log CFU/g for the total viable count and 2 log CFU/g for yeast and mold. The seasoning packaged in laminated aluminum foil also yielded the highest sensory scores. Overall, laminated aluminum foil at RH 60 % proved to be the most effective packaging material for extending the shelf life and maintaining the quality of dried Liang leaf seasoning.