Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packag...

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Main Authors: Razieh Niazmand, Samira Yeganehzad
Format: Article
Language:English
Published: SpringerOpen 2020-12-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Online Access:https://doi.org/10.1186/s40538-020-00195-3
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spelling doaj-3b8f377d502f4633bf4e2725b335e8002020-12-27T12:05:56ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412020-12-017111410.1186/s40538-020-00195-3Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf lifeRazieh Niazmand0Samira Yeganehzad1Department of Food Chemistry, Research Institute of Food Science and TechnologyDepartment of Food Processing, Research Institute of Food Science and TechnologyAbstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.https://doi.org/10.1186/s40538-020-00195-3Postharvest qualityVacuumNitrogen atmosphereStorageshelf life
collection DOAJ
language English
format Article
sources DOAJ
author Razieh Niazmand
Samira Yeganehzad
spellingShingle Razieh Niazmand
Samira Yeganehzad
Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
Chemical and Biological Technologies in Agriculture
Postharvest quality
Vacuum
Nitrogen atmosphere
Storage
shelf life
author_facet Razieh Niazmand
Samira Yeganehzad
author_sort Razieh Niazmand
title Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
title_short Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
title_full Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
title_fullStr Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
title_full_unstemmed Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
title_sort capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life
publisher SpringerOpen
series Chemical and Biological Technologies in Agriculture
issn 2196-5641
publishDate 2020-12-01
description Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.
topic Postharvest quality
Vacuum
Nitrogen atmosphere
Storage
shelf life
url https://doi.org/10.1186/s40538-020-00195-3
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