Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-08 DOI:10.1007/s10068-025-01929-5

Shiyi Huang, Yuqing Liu, Qianyan Tan, Qiqi Wang, Saikun Pan, Wenbin Wang, Hongli Wang

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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

Abstract Image

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PA/PE真空包装可降低山楂棒材在贮藏过程中的微生物水平和理化指标损失

在控制温度和相对湿度的条件下，比较了传统的双向定向聚丙烯和铸造聚丙烯金属捻扎包装和真空包装（VP）、脱氧包装（DP）和聚酰胺/聚乙烯（PA/PE）复合薄膜塑料包装（PP）四种包装方式下山楂棒在贮藏过程中的微生物学和理化变化。贮藏60 d后，对照组霉菌增加（0.65 log CFU/g），理化损失最大（水分含量25%，维生素C 72.23%）。添加PA/PE的DP和VP表现出最大的微生物减量（APC和酵母Ca. 3 log CFU/g，霉菌没有变化）和最小的理化损失（水分含量12.5%，Vc含量29%）。主成分分析表明，APC、酵母菌、霉菌和蛋白质含量4个指标组成主成分分析结果表明，PA/PE包装的保鲜效果均优于对照。综上所述，添加PA/PE的VP可有效降低山楂棒材在贮藏过程中的微生物水平和理化指标损失，具有较好的可持续性和对环境的低影响。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.