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The experiment was conducted to evaluate the effect of packaging materials and storage conditions on the shelf life of Pusa Jwara green chilli variety. Green chili powders (Capsicum annuum) produced by (lyophilize, Tray and sun Drying), packed in two packaging materials (High polypropylene and Flexible Packaging Foil) and stored under two temperatu...
Citations
... Regarding the overall data, the maximum moisture absorption (14.60%) was shown in gunny bags and in polythene lined gunny bags (13.23%), while the minimum moisture content (11.23% and 11.51%) was found in the laminated aluminum film and LDPE film, respectively. These findings were in conformity with Al-sebaeai et al. (2017) who explained the minor increase in moisture content during storage mostly due to the porosity of the packaging materials and the hygroscopic nature of the chilli powder. The augmentation and reduction of moisture balance well with the relative humidity of the environment prevailing during that period. ...
... As number of storage days increased, ascorbic acid content was decreased in all the treatments. The research results are in harmony with Al-sebaeai et al. (2017). The ascorbic acid content of chilli powder decreased slightly during the storage period. ...
The investigation on shelf life of dried red pepper was conducted in ambient conditions with different packaging materials likealuminum-, LDPE- and HDPE films and paper-, gunny- and polythene lined gunny bags.A significant difference at 30- and 60-days after storage (DAS) was observed. Minimum moistur e (10.67%), color values L* a* b* (28.32, 36.34, 21.67), ascorbicacid (46.62 mg 100 g-1), oleoresin (9.19%) with no microbial and pathogenic infestation were observed from the aluminum filmat 30 DAS.At 60 DAS, the trend showed as moisture (11.23%), microbial and pathogenic infestation (0.13), colour value L*, a*,b* (25.19, 31.85, 18.85), ascorbic acid (45.05 mg100 g -1) and oleoresin (8.79%) with aluminum film. However , a relativelyhigher moisture, microbial and pathogen infestation, lower color values, ascorbic acid and oleor esin were observed in gunnybags followed by polyethylene lined ones. So the aluminum film may be advocated as suitable packaging materials.
... The package is an integral part of the preservation system and functions as an interface between the food and the external environment; the package should be designed and developed not only to contain the food product but also to protect it and add value to it, as its design may directly affect the purchase decision of the consumer. Mohammed et al. (2017) conducted the experiment to evaluate the effect of packaging materials and storage conditions on the shelf life of Pusa Jwara green chilli variety. Green chili powders (Capsicum annuum) were produced by Lyophilization, Tray and Sun Drying, packed in two packaging materials as High polypropylene and Flexible Packaging Foil and stored under two temperatures of 37 and 5ºC. ...
Spices play an important role in enhancing the flavour and taste of the processed foods. On account of their ability to impart flavour and aroma, spices have been used in the preparation of a wide variety of processed foods. Chilli is an important spice crop and India is one of the leading producer and exporter of chilli in the world. Chilli is widely used around the world in food as a spice, both in fresh and dried form that adds flavor to the meal by creating spicy and pungent taste. Powdered spices are convenient to use and also save time and energy for preparing different delicious dishes. Besides their everyday use in households, spices are used in significant quantities in processed foods such as pickles and sauces. Therefore, the necessary information regarding different processing characteristics, processing practices, packaging and storage of red chilli powder is reviewed in this article.
Polylactic acid (PLA) is a biodegradable polymer made up of lactic acid monomers. It is being increasingly produced today because of its potential applications in textile industry, pharmaceutical, packaging, bioremediation, and many more. The commercial production of lactic acid enantiomers is mostly done using renewable materials such as lignocellulosic and starchy biomass along with the milk-processing industry by-products like whey. Homofermentative and heterofermentative lactic acid bacteria (LAB) are most widely used for production. However, some cyanobacteria, fungi, and yeast have also been reported for efficient lactic acid fermentation. Genetic engineering and molecular biology approaches are being continuously used for strain improvement for more efficient and economic production. Fermentation has been commercially performed in batch, fed-batch, and continuous mode with the use of techniques like membrane filtration, reactive extraction, and others for separation from the broth. PLA can be composed of either pure l-isomer or d-isomer or both d, l-lactic acid depending upon the requirement and use. Polymerization processes such as polycondensation, ring-opening polymerization, and direct methods like azeotropic dehydration and enzymatic polymerization are used to form PLA from lactic acid monomers. This paper discusses the need of PLA and the methods used for its commercial production along with its structural properties and wide range applications.
Chilli (Capsicum annuum L.) is the most widely consumed spice and used in the cuisine of all countries. Green chilli has widespread acceptance around the world as a food and source of spices. They provide essential antioxidant and vitamins A, C and E for most of the world population. They are considered to be a good source of various nutritional compounds, such as flavonoids and mineral elements. Green chilli also produces high amounts of vitamins B1 (thiamine), B2 (riboflavin) and B3 (niacin). Green chilli showed antioxidant and antimicrobial properties. The group of pungent components is called capsaicinoids; the most commonly found in food are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin. These compounds have strong physiological and pharmacological properties. Chillies are widespread as a neuropharmacological component in medical products due to its high content of capsaicin, protein, fixed oil, thiamine and ascorbic acid. Chilli, generally used as fresh and also in dried or powders form either whole or crushed or ground. The fresh fruit is also used in salad, pickle and canned product. It is an important ingredient for flavouring meat and meat products and vegetable soups. Chilli oleoresins and oils are also used for preparation of snack foods.
