包装和储存对大蒜粉稳定性影响的建模：一种多参数保质期预测动力学方法

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI:10.1016/j.lwt.2026.119167

Nguyen Hong Khoi Nguyen , Nam Quoc Tran , Thao Ngoc Thanh Vo , Truc Thanh Tran , Tram Thi Ngoc Ho

{"title":"包装和储存对大蒜粉稳定性影响的建模：一种多参数保质期预测动力学方法","authors":"Nguyen Hong Khoi Nguyen , Nam Quoc Tran , Thao Ngoc Thanh Vo , Truc Thanh Tran , Tram Thi Ngoc Ho","doi":"10.1016/j.lwt.2026.119167","DOIUrl":null,"url":null,"abstract":"<div><div>Garlic powder is highly hygroscopic and susceptible to bioactive degradation, posing significant challenges to its storage stability. This study evaluated the protective efficacy of polyethylene/aluminum (PE/Al) and polyethylene terephthalate (PET) packaging under four environmental conditions (20 °C/50% RH, 35 °C/70% RH, 45 °C/25% RH, and 55 °C/15% RH). The results indicated that high-barrier PE/Al packaging significantly inhibited quality degradation compared to PET, identifying 20 °C/50% RH as the optimal storage condition. The Weibull model provided the best fit for describing the deterioration kinetics. Furthermore, an integrated quality index was developed to predict shelf life by simultaneously assessing moisture absorption and bioactive retention. These findings provide a valuable kinetic dataset and a robust framework for optimizing packaging design and the garlic powder supply chain.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119167"},"PeriodicalIF":6.6000,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modeling the impact of packaging and storage on garlic powder stability: A multi-parameter kinetic approach for shelf-life prediction\",\"authors\":\"Nguyen Hong Khoi Nguyen , Nam Quoc Tran , Thao Ngoc Thanh Vo , Truc Thanh Tran , Tram Thi Ngoc Ho\",\"doi\":\"10.1016/j.lwt.2026.119167\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Garlic powder is highly hygroscopic and susceptible to bioactive degradation, posing significant challenges to its storage stability. This study evaluated the protective efficacy of polyethylene/aluminum (PE/Al) and polyethylene terephthalate (PET) packaging under four environmental conditions (20 °C/50% RH, 35 °C/70% RH, 45 °C/25% RH, and 55 °C/15% RH). The results indicated that high-barrier PE/Al packaging significantly inhibited quality degradation compared to PET, identifying 20 °C/50% RH as the optimal storage condition. The Weibull model provided the best fit for describing the deterioration kinetics. Furthermore, an integrated quality index was developed to predict shelf life by simultaneously assessing moisture absorption and bioactive retention. These findings provide a valuable kinetic dataset and a robust framework for optimizing packaging design and the garlic powder supply chain.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"243 \",\"pages\":\"Article 119167\"},\"PeriodicalIF\":6.6000,\"publicationDate\":\"2026-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643826001775\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2026/2/17 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643826001775","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/2/17 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

大蒜粉吸湿性强，易发生生物活性降解，对其贮存稳定性提出了重大挑战。本研究评估了聚乙烯/铝（PE/Al）和聚对苯二甲酸乙二醇酯（PET）包装在四种环境条件下（20°C/50% RH、35°C/70% RH、45°C/25% RH和55°C/15% RH）的保护效果。结果表明，与PET相比，高阻隔PE/Al包装明显抑制了品质降解，确定20°C/50% RH为最佳储存条件。威布尔模型最适合描述变质动力学。此外，还开发了一个综合质量指标，通过同时评估吸湿性和生物活性保留率来预测货架期。这些发现为优化包装设计和大蒜粉供应链提供了一个有价值的动力学数据集和一个强大的框架。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Modeling the impact of packaging and storage on garlic powder stability: A multi-parameter kinetic approach for shelf-life prediction

Garlic powder is highly hygroscopic and susceptible to bioactive degradation, posing significant challenges to its storage stability. This study evaluated the protective efficacy of polyethylene/aluminum (PE/Al) and polyethylene terephthalate (PET) packaging under four environmental conditions (20 °C/50% RH, 35 °C/70% RH, 45 °C/25% RH, and 55 °C/15% RH). The results indicated that high-barrier PE/Al packaging significantly inhibited quality degradation compared to PET, identifying 20 °C/50% RH as the optimal storage condition. The Weibull model provided the best fit for describing the deterioration kinetics. Furthermore, an integrated quality index was developed to predict shelf life by simultaneously assessing moisture absorption and bioactive retention. These findings provide a valuable kinetic dataset and a robust framework for optimizing packaging design and the garlic powder supply chain.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.