1. Effects of different packaging materials coated with aloe vera extract on the microbial quality of african breadfruit flour (treculia africana) during storage
- Author
-
S. O. Owa, J. O. Ojediran, A.T. J. Ogunkunle, Charles Oluwaseun Adetunji, B. A. Ogundele, and K. A. Arowora
- Subjects
biology ,business.industry ,Chemistry ,Food safety ,biology.organism_classification ,Aloe vera ,Food packaging ,Treculia africana ,Colony count ,Food processing ,Food science ,business ,Quality characteristics ,Water content - Abstract
Antimicrobials in food packaging are used to enhance quality and safety by reducing surface contamination of processed food. This study investigated the effects of Aloe vera- coated packaging materials on the microbial quality characteristics of breadfruit flour. Breadfruit flour was packaged in Jute bag (JB), Kalico bag (KA), low-density Polyethylene-lined Brown paper (LDPEBP) and they were compared with control. Samples were analyzed for changes in microbiological (total colony count and total fungal count) and moisture content during a storage period of 12 weeks interval during storage at ambient temperature of 25 ± 2oC. Packaging significantly (p< 0.05) affected the moisture content and microbiological of breadfruit flour during storage. The moisture content, total colony count, and total fungi count significantly (p< 0.05) increased as the storage time increased. The sample packaged in Brown paper (BP) were more acceptable than those in other packaging materials.
- Published
- 2018