Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life

Area of Science:

• Food Science and Technology
• Microbiology
• Food Preservation

Background:

• Intense thermal processing, such as microwave treatment, is crucial for extending the shelf life of food products.
• Jaggery, a traditional sweetener, is susceptible to spoilage, necessitating effective preservation methods.
• Packaging and storage conditions significantly influence the stability and longevity of processed foods.

Purpose of the Study:

• To investigate the efficacy of microwave treatment combined with specific packaging materials and storage temperatures in extending the shelf life of jaggery.
• To evaluate the impact of moisture and oxygen absorbers on jaggery preservation under ambient and cold storage conditions.
• To determine the optimal conditions for maximizing jaggery's shelf life and maintaining consumer acceptance.

Main Methods:

• Jaggery samples were subjected to microwave processing (850 W for 45 s).
• Treated and untreated samples were packaged with moisture and oxygen absorbers.
• Samples were stored at ambient and cold (4°C) temperatures.
• Shelf life was assessed using sensory evaluation by a semi-trained panel and microbial analysis.

Main Results:

• Microwave-treated jaggery stored at 4°C with absorbers exhibited an extended shelf life of up to 12 months.
• Untreated jaggery had a limited shelf life of 9 months under identical storage conditions.
• The treated jaggery demonstrated a 25% increase in shelf life at cold storage (4°C) compared to untreated samples.
• Improved consumer acceptance was noted for the microwave-treated jaggery stored under optimal conditions.

Conclusions:

• Microwave treatment is an effective method for preserving jaggery and extending its shelf life.
• Cold storage at 4°C combined with moisture and oxygen absorbers significantly enhances jaggery preservation.
• The study successfully demonstrated a method to increase jaggery's shelf life by 25%, offering a viable solution for food product longevity.