Effect of packaging materials and storage temperature on the shelf stability of Awaze paste
BackgroundIt is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.ObjectiveThis stud...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1503328/full |
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| author | Biadge Kefale Biadge Kefale Mulugeta Admasu Delele Mulugeta Admasu Delele Solomon Workneh Fanta Solomon Abate |
| author_facet | Biadge Kefale Biadge Kefale Mulugeta Admasu Delele Mulugeta Admasu Delele Solomon Workneh Fanta Solomon Abate |
| author_sort | Biadge Kefale |
| collection | DOAJ |
| description | BackgroundIt is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.ObjectiveThis study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste.MethodsSix types of packaging materials were employed: Shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C).ResultsPhysical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly (p < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.ConclusionTaking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4°C for up to 300 days. |
| format | Article |
| id | doaj-art-ecd6aade0b824691b0e1f597832e8c21 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-ecd6aade0b824691b0e1f597832e8c212025-01-07T06:50:04ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011110.3389/fnut.2024.15033281503328Effect of packaging materials and storage temperature on the shelf stability of Awaze pasteBiadge Kefale0Biadge Kefale1Mulugeta Admasu Delele2Mulugeta Admasu Delele3Solomon Workneh Fanta4Solomon Abate5Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaEthiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Food Science and Nutrition Research, Holeta, EthiopiaFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaLeibniz Institute of Agricultural Engineering and Bioeconomy (ATB), Potsdam, GermanyFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaEthiopian Institute of Agricultural Research, Head Quarter, Food Science and Nutrition Research, Addis Ababa, EthiopiaBackgroundIt is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.ObjectiveThis study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste.MethodsSix types of packaging materials were employed: Shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C).ResultsPhysical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly (p < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.ConclusionTaking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4°C for up to 300 days.https://www.frontiersin.org/articles/10.3389/fnut.2024.1503328/fullshelf lifefood qualityglass bottlefood safetyAwaze paste |
| spellingShingle | Biadge Kefale Biadge Kefale Mulugeta Admasu Delele Mulugeta Admasu Delele Solomon Workneh Fanta Solomon Abate Effect of packaging materials and storage temperature on the shelf stability of Awaze paste Frontiers in Nutrition shelf life food quality glass bottle food safety Awaze paste |
| title | Effect of packaging materials and storage temperature on the shelf stability of Awaze paste |
| title_full | Effect of packaging materials and storage temperature on the shelf stability of Awaze paste |
| title_fullStr | Effect of packaging materials and storage temperature on the shelf stability of Awaze paste |
| title_full_unstemmed | Effect of packaging materials and storage temperature on the shelf stability of Awaze paste |
| title_short | Effect of packaging materials and storage temperature on the shelf stability of Awaze paste |
| title_sort | effect of packaging materials and storage temperature on the shelf stability of awaze paste |
| topic | shelf life food quality glass bottle food safety Awaze paste |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1503328/full |
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