Usawakesmanee Worapong, Pisuchpen Supachai, Siripongvutikorn Sunisa, Khatcharin Nicha, Rujirapong Chanonkarn
Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
Centre of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
Heliyon. 2024 Nov 15;10(22):e40462. doi: 10.1016/j.heliyon.2024.e40462. eCollection 2024 Nov 30.
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.
本研究旨在开发并表征一种由良（变种）叶制成的干调味料，重点关注包装和储存条件对其品质和保质期的影响。该调味料富含蛋白质（25.20克/100克）、纤维（10.22克/100克）、维生素B（0.52毫克/100克）和钙（642.17毫克/100克），分别储存在层压铝箔和尼龙/线性低密度聚乙烯包装中，于30°C、相对湿度（RH）60%和90%的条件下存放12周。层压铝箔表现出优异的防潮性能，在25°C和RH 50%条件下的水蒸气透过率（WVTR）为3.22×10⁻⁶克/（天×厘米），水蒸气渗透系数（P）为2.52×10克×微米/（天×厘米×毫米汞柱），作为阻隔材料其效果是尼龙/线性低密度聚乙烯的19倍。结果，储存在RH 60%的层压铝箔中的调味料保持了最低的水分含量（3.45 - 3.58%）和水分活度（0.277 - 0.278），估计保质期最长可达684天，而在RH 90%条件下尼龙/线性低密度聚乙烯包装的调味料保质期仅为12天。在12周的储存期内，抗氧化活性、总酚含量（TPC）和总黄酮含量（TFC）相对稳定，至少保持其初始水平的70%。储存期间，微生物数量似乎有所增加，但总活菌数仍低于3 log CFU/克，酵母菌和霉菌数低于2 log CFU/克。用层压铝箔包装的调味料感官评分也最高。总体而言，RH 60%条件下的层压铝箔被证明是延长干良叶调味料保质期和保持其品质最有效的包装材料。
