Malaysian Journal of Analytical Sciences Vol 24 No 5 (2020): 657 - 669

 

 

 

 

STORAGE STABILITY OF KUINI POWDER IN TWO PACKAGING ALUMINUM LAMINATED POLYETHYLENE AND POLYETHYLENE TEREPHTHALATE

 

(Kestabilan Penyimpanan Serbuk Kuini dalam Dua Pembungkusan Polietilena Berlapis Aluminum dan Polietilena Tereftalat)

 

Loo Yian Yian and Pui Liew Phing*

 

Department of Food Science and Nutrition, Faculty of Applied Sciences

UCSI University, 56000 Cheras, Kuala Lumpur, Malaysia

 

*Corresponding author:  puilp@ucsiuniversity.edu.my

 

 

Received: 15 June 2020; Accepted: 13 August 2020; Published:  12 October 2020

 

 

Abstract

Kuini fruit is a type of tropical mango with a strong aroma. It has yellow-orange colored pulp with a green peel. Due to its short life and seasonal harvest, kuini can be converted into powder, which is more stable and versatile to be added later as a food ingredient. The powder needs to be stable during storage prior to consumption or usage. In this study, the storage stability of spray-dried kuini powder is investigated. The kuini powder was placed in two different packaging materials: aluminum laminated polyethylene (ALP) and polyethylene terephthalate (PET). Then, it was stored under accelerated conditions (48±1 °C, 90±1% RH). The physicochemical properties of packaged powder were evaluated each week for a total of 7 weeks and included color, hygroscopicity, moisture content, water activity, degree of caking, flowability, water solubility index, and carotenoid. Our results show that after 7 weeks in storage, kuini packaged in ALP pouches has better properties such as lower moisture content (13.33), water activity (0.43), and hygroscopicity (23.37), when compared to PET packaging (24.77 moisture content, 0.50 water activity, and 28.00 hygroscopicity. These properties have also influenced an increase in caking and presented difficulties in solubilization when packaged in PET. In addition, the stored kuini powder packaged in PET pouches showed a greater color difference (9.40) and lower carotenoid content (16.90 μg/g), when compared to what was stored in ALP, i.e. it was more stable. From its physicochemical properties, it can be concluded that ALP is better than PET in protecting the stored powder from degradation. Hence, when compared to PET, ALP is more suitable as a packaging material for kuini powder.

 

Keywords:  packaging; powder, storage stability, physicochemical properties, kuini

 

Abstrak

Buah kuini adalah sejenis mangga tropika dengan aroma yang kuat. Ia mempunyai pulpa berwarna kuning-oren dengan kulit hijau. Oleh kerana jangka hayatnya yang pendek dan ianya buah bermusim, kuini boleh diubah menjadi serbuk, yang lebih stabil dan serbaguna untuk ditambahkan sebagai bahan makanan. Serbuk perlu stabil semasa penyimpanan sebelum penggunaan atau penggunaan. Dalam kajian ini, kestabilan penyimpanan serbuk kuini kering semburan disiasat. Serbuk kuini diletakkan dalam dua bahan pembungkusan yang berbeza: polietilena berlapis aluminium (ALP) dan terefthalat polietilena (PET). Kemudian, ia disimpan dalam keadaan dipercepat (48 ± 1 °C, 90 ± 1% RH). Sifat fizikokimia serbuk yang dibungkus dinilai setiap minggu selama 7 minggu dan termasuk warna, higroskopian, kandungan kelembapan, aktiviti air, tahap kek, aliran, indeks kelarutan air, dan karotenoid. Hasil kajian kami menunjukkan bahawa setelah penyimpanan selama 7 minggu, kuini yang dibungkus dalam bungkusan ALP mempunyai sifat yang lebih baik seperti kandungan lembapan yang lebih rendah (13.33), aktiviti air (0.43), dan higroskopian (23.37), jika dibandingkan dengan pembungkusan PET (kandungan air 24.77, 0.50 aktiviti air, dan 28.00 higroskopian. Sifat-sifat ini juga mempengaruhi peningkatan kek dan menunjukkan kesukaran dalam larutan ketika dibungkus dalam PET. Di samping itu, serbuk kuini yang disimpan dalam bungkusan PET menunjukkan perbezaan warna yang lebih besar (9.40) dan kandungan karotenoid yang lebih rendah (16.90 μg/g), jika dibandingkan dengan apa yang disimpan di ALP, iaitu lebih stabil. Dari sifat fizikokimia, dapat disimpulkan bahawa ALP lebih baik daripada PET dalam melindungi serbuk yang tersimpan dari degradasi. Oleh itu, jika dibandingkan dengan PET, ALP lebih sesuai sebagai bahan pembungkus untuk serbuk kuini.  

 

Kata kunci:  pembungkusan, serbuk, kestabilan simpanan, sifat fizikokimia, kuini

 

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