Effect of oxygen scavenging films and modified atmosphere on the color quality of hot-filled freestone peach puree

Steven Skrypec, Hansol Doh, William Scott Whiteside

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Effect of oxygen scavenging (OS) films and modified atmosphere on hot-filled peach puree was investigated based on the results of color quality throughout storage. OS films and modified atmosphere with nitrogen aimed to protect against color degradation and browning for shelf life extension. Color differences of peach puree based on the results of L* (lightness), a* (redness), b* (yellowness), and chroma (saturation) were observed between films, but not atmospheres. Films significantly impacted color preservation, and a lower total color difference (∆E*) at the end of storage as ordered after 9 weeks; ultra-high-barrier multilayer film with an OS (UHB-OS), inorganic-barrier multilayer film with an OS (IB-OS), and ultra-high-barrier multilayer film without an OS (UHB). Meanwhile, the most effective film to prevent puree from darkening during accelerated storage (35°C) was IB-OS (36 weeks). Nitrogen influenced a lower ∆E* for the first 5 weeks and resulted in a lower browning index throughout storage compared to ambient air, demonstrating a protective effect. This study demonstrated that OS films significantly extended shelf life of peach puree. Practical Applications: Oxygen scavengers were effective in the protection of peach puree quality. Color was analyzed for indicating quality change of peach puree. Modified atmosphere with nitrogen had no significant effect on hue, color change, and browning index. Color degradation of peach puree was driven by oxygen-related reactions.

Original languageEnglish
Article numbere13681
JournalJournal of Food Process Engineering
Volume44
Issue number5
DOIs
StatePublished - May 2021

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