Recyclable Food Packaging Solution
Author Information
Author(s): Sharmin Nusrat, Rotabakk Bjørn Tore, Grøvlen Magnhild Seim, Larsen Hanne, Skåra Torstein, Pettersen Marit Kvalvåg
Primary Institution: Nofima – Norwegian Institute of Food Fisheries and Aquaculture Research
Hypothesis
Can high barrier recyclable material PE/EVOH be an alternative to non-recyclable PA/PE laminate for maintaining the quality of thermally processed mashed potato and ground carrot?
Conclusion
The study found that while PE films showed unacceptable flavor after 6 weeks, both PA/PE and PE/EVOH films maintained acceptable flavor for up to 10 weeks.
Supporting Evidence
- PE films showed significantly lower hue values and larger total color differences after 10 weeks of storage compared to PA/PE and PE/EVOH films.
- Mashed potato packaged in PE films was regarded as unacceptable after 6 weeks, while those in PA/PE and PE/EVOH remained acceptable after 10 weeks.
- Light exposure reduced the hue values and increased total color difference for all packaging films after 6 weeks of storage.
Takeaway
This study looked at different types of food packaging to see which keeps mashed potatoes and carrots fresh longer. It found that some packaging works better than others.
Methodology
The study compared the barrier properties and food quality of three types of packaging materials: PA/PE, PE/EVOH, and PE, through various tests including oxygen and water vapor transmission rates, mechanical properties, and sensory evaluations.
Limitations
Limited literature is available on the interaction between food and packaging materials, and the study focused on only two types of food.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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