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Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy

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Abstract

Quince (Cydonia oblonga Mill.) is a highly nutritious fruit of the sub-Himalyan regions, which has great economic and medicinal potential. Candy was developed from quince, packaged in three different packaging materials viz. polyethylene pouch, laminate, and plastic jar and was analyzed at three storage intervals (0, 60 & 120 days). With laminate showing significantly (p ≤ 0.05) higher acceptability among various packages, the overall acceptability of quince candy decreased significantly (p ≤ 0.05) during storage. Laminate showed a significant (p ≤ 0.05) protective effect on the ascorbic acid content of quince candy. Total phenolic and flavonoid contents showed a significant (p ≤ 0.05) decrease with storage time. However, laminate showed significantly (p ≤ 0.05) better retention of these components. The antioxidant properties as analyzed by DPPH radical scavenging activity, FRAP, reducing power, lipid peroxidation, and metal chelating ability decreased significantly (p ≤ 0.05) with storage time and were significantly (p ≤ 0.05) better preserved in laminate. It can be concluded that laminate is comparatively better packaging material for candies.

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Acknowledgments

The authors are highly thankful to the Department of Biotechnology, Government of India for financial support.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India

    Showkat Ahmad Mir, S. M. Wani, Mukhtar Ahmad, Touseef Ahmed Wani, Adil Gani, S. A. Mir & F. A. Masoodi

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  1. Showkat Ahmad Mir
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  2. S. M. Wani
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  3. Mukhtar Ahmad
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Correspondence to S. M. Wani.

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Mir, S.A., Wani, S.M., Ahmad, M. et al. Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy. J Food Sci Technol 52, 7313–7320 (2015). https://doi.org/10.1007/s13197-015-1819-y

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  • DOI: https://doi.org/10.1007/s13197-015-1819-y

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