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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1503328
This article is part of the Research Topic Food Powders and Grains View all articles

Effect of packaging materials and storage temperature on the shelfstablity of Awaze paste

Provisionally accepted
Biadge Kefale Biadge Kefale 1*Mulugeta Admasu Delele Mulugeta Admasu Delele 2Solomon Workneh Fanta Solomon Workneh Fanta 2Solomon Abate Mekonnen Solomon Abate Mekonnen 3
  • 1 Holetta Agricultural Research Center, Ethiopian Institute of Agricultural Research (EIAR), Holetta, Ethiopia
  • 2 Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Amhara Region, Ethiopia
  • 3 Ethiopian institute of Agricultural research, Head quarter, Addis Ababa, Ethiopia

The final, formatted version of the article will be published soon.

    Background It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.Objective This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste. Methods Six types of packaging materials were employed: shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21±2 o C) and refrigeration temperature (4 o C). Result Physical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly(P < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4 °C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.Taking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4 o C for up to 300 days.

    Keywords: Shelflife, food quality, Glass Bottle, Food Safety, Awaze paste

    Received: 28 Sep 2024; Accepted: 17 Dec 2024.

    Copyright: © 2024 Kefale, Delele, Fanta and Mekonnen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Biadge Kefale, Holetta Agricultural Research Center, Ethiopian Institute of Agricultural Research (EIAR), Holetta, Ethiopia

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.