Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage

Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage ( Vol-3,Issue-1,January - February 2018 )

Author: Pavani K.V., Priyanka Aduri

ijeab doi crossref DOI: 10.22161/ijeab/3.1.32

Keyword: Blanching, dehydration, packaging, Spinach, Amaranthus, LDPE, HDPE, MPP.

Abstract: The objective of this study was to investigate the influence of blanching, dehydration and packaging on nutrient composition of Amaranthus gangeticus and Spinach oleracea. There was a loss of sugars, Proteins, vitamin- c and carotenoids were noticed due to blanching. But the colour of green leafy vegetables (GLV) is retained due to blanching. Leafy vegetables were dehydrated in cabinet dryer at 60oC and packed in three packaging materials (Metalized polypropylene (MPP) 300 gauge, high density polyethylene (HDPE) 300 gauge, low density polyethylene (LDPE) 200 gauge) and stored at room temperature for 45 days to evaluate the best package for maximum retention of nutrients in leafy vegetables during storage. PP followed by HDPE was found to be good for retention of nutrients in dehydrated leafy vegetables during 45 days of storage. Irrespective of the losses of nutrients that take place during dehydrated packaging, GLV can be preserved by dehydration which is eco-friendly and easily adoptable.

References:

[1] Narasingha, B.S. Rao, Y.G. Deosthale and K.C. Pant. Nutritive value of Indian foods, National Institute of Nutrition, Hyderabad. research, 1989; 69: 785-789.
[2] 2. Negi, P.S. and S.K. Roy. Effect of blanching and drying methods on beta carotene, ascorbic acid and chlorophyll retention of leafy vegetables, Lebensm. Wiss. Technol.,2000; 33: 295-298.
[3] Makobo, N.D., M.D. Shoko and T.A. Mtaita. Nutrient content of Amaranth (Amaranthus cruentus L.) at different harvesting stages, World J. of Agric. edition Sci.,2010; 6(3): 285-289.
[4] Chadha ML. AVRDC’s experiences within marketing of indigenous vegetables – A case study on commercialization of African eggplant AVRDC-Regional Center for Africa, Duluti, Arusha, Tanzania; 2003.
[5] Gupta S, Lakshmi JA, Manjunath MN, Prakash J. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT. 2005;38:339-45.
[6] Grabowski S, Marcotte M, Ramaswamy HS . Drying of fruits, vegetables, and spices. In: Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices., Chakraverty A, Mujumdar AS, Raghavan GSV, Rawaswamy HS (ed), Marcel Dekker, New York, 2003; Ch 23, p 653–695.
[7] Vlachos NA, Karapantsios TD, Balouktsis AI, Chassapis D. Design And Testing of A New Solar Tray Dryer. Drying Technol 2002; 20(6):1243–71.
[8] Yaldyz, O and Ertekyn, C. Thin layer solar drying of some vegetables. Journal of Drying Technology, 2001; 19(3&4), 583–597.
[9] Mate, J.I., Zwietering, M., vant Riet, K. The Effect of Blanching on the Mechanical and Rehydration Properties of Dried Potato Slices, European Food Research and Technology, 1999; 209, 343–347.
[10] Ahmed, J., Shivhare, U.S., Singh, G.Drying Characteristics and Product Quality of Coriander Leaves. Food and Bioproducts Processing, 2001; 79, 103–106.
https://doi.org/10.1205/096030801750286258
[11] Grubben, G., Klaver, W., Nono-Womdim, R., Everaarts, A., Fondio, L., Nugteren, J. A., & Corrado, M. Vegetables to combat the hidden hunger in Africa. Chronica Horti culturae, 2014; 54(1), 24–32.
[12] Narsing Rao Galla, Prabhakara Rao Pamidighantam, Balaswamy Karakala, Math Rudrayya Gurusiddaiah, Satyanarayana Akula. Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.) International Journal of Gastronomy and Food Science. 7, 20-26, 2017. culturae, 54(1), 24–32.
[13] AOAC Official methods of analysis. Asso Offi Anal Chem, Arlington, VA. 2000
[14] Lowry OH, Rosebrough NJ, Farr NJ, Randall RJ. Protein measurement with the folin phenol reagent. J Biol Chem 1951; 193: 265-275.
[15] Anonymous. Official methods of analysis of the Association of Official Analytical Chemists. 20th ed, AOAC, Washington, DC. 1990
[16] Patil, V. R., Kulkarni, D. N., Kulkarni, K. and Ingle, U. M., Effect of blanching factors on quality and durability of sun dried and dehydrated fenugreek (methi). Indian Food Packer, 1978; 32(1): 43-49.
[17] Fadupin, Grace T., Osuoji, U., Ariyo, O. Effect of blanching of nutrient and anti – nutrient content of pumpkin ( Cucurbita pepo) leaves. ISSN 1595- 2290 Dec., 2014, Vol. 12 , No.2, WAJFN.
[18] Tucker GA .Introduction. In: Seymour GB, Taylor JE, Tucker GD (eds) Biochemistry of fruit ripening, 1rstth edn. Chapman and Hall, London,1993; 1–42. ISBN 0412408309
[19] Ankita and K. Prasad. Studies on Spinach Powder as Affected by Dehydration Temperature and Process of Blanching. International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 4 (2013), 309-316.
[20] Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena. Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol., 2006; 24: 1487-1494.
https://doi.org/10.1080/07373930600952834
[21] Riccioni, G. Carotenoids and cardiovascular disease. Current Atherosclerosis Reports 2009; 11(6): 434–439.
https://doi.org/10.1007/s11883-009-0065-z
[22] Uadal singh and V.R. Sagar. Effect of drying methods on nutritional composition of dehydrated bitter gourd ( Momordica charantla L.) rings. Agriculture for Sustainable Development 1(1):83-86, 2013.
[23] Premavalli, K.S. Majumdar, T.K. Madhura, C.V. Processing effect on colour and vitamins of green leafy vegetables. 2001, vol.38, 79-81, Journal of Food Science and Technology.
[24] Seshadri S, Jain M and Dhabhai D. Retention and storage stability of beta-carotene in dehydrated drumstick leaves (Moringa oleifera). Int J of Food Sci Nutr 1997; 48(6):373-79.
[25] Negi, P. S., & Roy, S. K.Effect of drying conditions on quality of green leaves during long term storage. Food Research International, 2001; 34(4), 283–287.
[26] Grubben, G., Klaver, W., Nono-Womdim, R., Everaarts, A., Fondio, L., Nugteren, J. A., & Corrado, M. Vegetables to combat the hidden hunger in Africa. Chronica Horticulturae, 2014; 54(1), 24–32.
[27] Korotimi Traoré, Charles Parkouda, Aly Savadogo, Fatoumata Ba/Hama, Regine Kamga, Yves Traoré. Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow. 19 August 2017, DOI: 10.1002/fsn3.504.
[28] Nnamani, C.V., Oselebe, H.O., and Agbatutu, A. Assessment of nutritional values of three underutilized indigenous leafy vegetables of Ebonyi State, Nigeria. African Journal of Biotechnology, 2009; 8(9), 2321-2324.
[29] Omotoso, O.T. Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae). Journal of Zhejiang University of Science,2005; 7 (1), 51-55.
[30] Singh, S., C.S. Raina, A.S. Bawa and D.C. Saxena. Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technol., 2006; 24: 1487-1494.

Total View: 151 Downloads: 18 Page No: 256-259


Cite this Article:

MLA

Pavani K.V., Priyanka Aduri et al."Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 3, no. 1, 2018, pp.256-259 AI Publications doi:10.22161/ijeab/3.1.32

APA

Pavani K.V., Priyanka Aduri, P.(2018).Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(1), 256-259.10.22161/ijeab/3.1.32

Chicago

Pavani K.V., Priyanka Aduri, P.(2018).Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(1), pp.256-259.

Harvard

Pavani K.V., Priyanka Aduri. 2018."Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(1):256-259.Doi:10.22161/ijeab/3.1.32

IEEE

Pavani K.V., Priyanka Aduri."Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage", International Journal of Environment Agriculture and Biotechnology,vol.3,no. 1, pp.256-259,2018.

Bibtex

@article { pavanik.v.2018effect,
title={Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage},
author={Pavani K.V., Priyanka Aduri , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={3},
year= {2018} ,
}