ArticleFood science and biotechnology2025
Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment. Graphical Abstract:
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