The effect of active packaging on the storage of kiwifruit snacks
The consumption of snacks based on fruit has increased in the last years due to consumer awareness of health issues and the nutritional benefits of fruit. The aim of this work was to develop a snack with high fruit content based on kiwifruit (Actinidia chinensis var. deliciosa 'Hayward') and to evaluate the effect of different active packaging on its quality through storage. A snack was developed made of kiwifruit pulp mixed, in equal proportions, with pectin solution (4% pectin + 1% ascorbic acid), then with natural yogurt in a proportion of 3:1 to which stevia powder at 5% was added. The final mixture was poured into baking foil, in ~2-mL portions, and dried at 40°C for 48 h. After drying, snacks were stored in active packaging paper bags (120 g m-2) of the following composition: paper enriched with alginate 1 or 2%; paper enriched with alginate 1% plus Glycix 70% or 2% plus Glycix 70%; control (non-treated paper). Measurements of microbial content, color (L*C*h°), crispness, water activity and sensory panels were performed. Results showed that the snacks were of good nutritional quality and were appreciated by the sensory panel. Through storage, there were no significant differences between active packaging for most of the quality parameters studied. Nevertheless, alginate 1% performed better in terms of appearance, control samples showed slightly higher microbial spoilage after 4 months and appearance decreased from 3 to 4 months. Further studies are needed to improve these packages.
Dores, C.S., Vieira, A.I., Guerreiro, A.C., Gago, C.L., Miguel, M.G., Faleiro, M.L., Dantuma, A. and Antunes, M.D. (2018). The effect of active packaging on the storage of kiwifruit snacks. Acta Hortic. 1218, 541-548
Actinidia chinensis var. deliciosa, snacks, fruit quality, health, alginate