Effect of different new packaging materials on biscuit quality during accelerated storage

Area of Science:

• Food Science
• Materials Science
• Packaging Technology

Background:

• Investigated the impact of novel multilayer packaging on biscuit quality during accelerated storage.
• Evaluated metalized poly-lactic acid (PLA)/paper and metalized OPP with ethylene vinyl acetate pro-oxidant additive (EVA-POA)/paper against a standard metalized orientated polypropylene (OPP)/paper control.
• Assessed packaging performance under varying temperatures (25, 35, 45°C) and 50% relative humidity for 92 days.

Purpose of the Study:

• To determine the efficacy of innovative, potentially biodegradable packaging materials for commercial biscuit preservation.
• To compare the quality retention of biscuits packaged in PLA and EVA-POA enhanced materials versus traditional OPP packaging.
• To evaluate the impact of packaging on key biscuit quality parameters including moisture, water activity, texture, and lipid oxidation.

Main Methods:

• Accelerated storage testing at controlled temperature and humidity.
• Analysis of biscuit quality parameters: moisture content, water activity (aw), texture profile analysis, peroxide value (PV), and hexanal content.
• Calculation of kinetic parameters (rate constants and activation energies) for hydration and hexanal formation.

Main Results:

• No significant differences in lipid oxidation (PV) were observed across all packaging types.
• Biscuits in PLA packaging exhibited higher moisture and water activity, without negatively impacting other quality attributes.
• All tested packaging materials demonstrated comparable preservation effects on biscuit quality.

Conclusions:

• Novel packaging materials, including PLA and EVA-POA, are suitable alternatives for commercial biscuit storage.
• These sustainable packaging options offer comparable product protection to conventional materials.
• The findings support the adoption of environmentally friendly packaging in the food industry.