<abstract xmlns="http://www.w3.org/1999/xhtml">
Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works<italic>®</italic> PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensure sensory quality and high physiochemical quality during the preservation period.
</abstract>

Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works® PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensure sensory quality and high physiochemical quality during the preservation period.

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (<italic>Rosmarinus officinalis </italic>L.) Packed and Stored in Biodеgradаblе Film

Latvia University of Life Sciences and Technologies

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (L.) Packed and Stored in Biodеgradаblе Film

Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an...

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

Publié en ligne: 05 sept. 2023

Pages: 66 - 72

Reçu: 18 févr. 2023

Accepté: 28 juin 2023

DOI: https://doi.org/10.2478/plua-2023-0009

Mots clés
rosemary, storage, packaging materials, physiochemical quality, sensory properties

© 2023 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

Publié en ligne: 05 sept. 2023

Pages: 66 - 72

Reçu: 18 févr. 2023

Accepté: 28 juin 2023

DOI: https://doi.org/10.2478/plua-2023-0009

Mots clésrosemary, storage, packaging materials, physiochemical quality, sensory properties

© 2023 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
rosemary, storage, packaging materials, physiochemical quality, sensory properties