Effects of different packaging materials coated with aloe vera extract on the microbial quality of african breadfruit flour (treculia africana) during storage

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ID: 43815
2018
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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 ± 2 o C. 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.
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adetunji2018effectstrends Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Charles Oluwaseun Adetunji;K. A. Arowora;J. O. Ojediran;S. O. Owa;B. A. Ogundele;A.T. J. Ogunkunle;
Journal trends in horticulture
Year 2018
DOI
10.24294/th.v1i4.864
URL
https://systems.enpress-publisher.com/index.php/TH/article/download/864/660
Keywords
food safety breadfruit flour packaging materials storage period aloe vera extract microbial load.

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