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Effect of Packaging Materials and Storage on Major Volatile Compounds in Three Australian Native Herbs

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Chaliha, M., Cusack, A., Currie, M., Sultanbawa, Y. and Smyth, H. (2013) Effect of Packaging Materials and Storage on Major Volatile Compounds in Three Australian Native Herbs. Journal of Agricultural and Food Chemistry, 61 (24). pp. 5738-5745. ISSN 0021-8561

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Article Link: http://dx.doi.org/10.1021/jf400845t


Lemon myrtle, anise myrtle, and Tasmanian pepper leaf are commercial Australian native herbs with a high volatile or essential oil content. Packaging of the herbs in high- or low-density polyethylene (HDPE and LDPE) has proven to be ineffective in preventing a significant loss of volatile components on storage. This study investigates and compares the effectiveness of alternate high-barrier property packaging materials, namely, polyvinylidene chloride coated polyethylene terephthalate/casted polypropylene (PVDC coated PET/CPP) and polyethylene terephthalate/polyethylene terephthalate/aluminum foil/linear low-density polyethylene (PET/PET/Foil/LLDPE), in prevention of volatile compound loss from the three native herbs stored at ambient temperature for 6 months. Concentrations of major volatiles were monitored using gas chromatography?mass spectrometry (GC-MS) techniques. After 6 months of storage, the greatest loss of volatiles from lemon myrtle was observed in traditional LDPE packaging (87% loss) followed by storage in PVDC coated PET/CPP (58% loss) and PET/PET/Foil/LLDPE (loss of 23%). The volatile loss from anise myrtle and Tasmanian pepper leaf stored in PVDC coated PET/CPP and PET/PET/Foil/LLDPE packaging was <30%. This study clearly indicates the importance of selecting the correct packaging material to retain the quality of herbs with high volatile content.

Item Type:Article
Business groups:Crop and Food Science
Subjects:Plant culture > Food crops
Plant culture > Harvesting, curing, storage
Live Archive:22 Oct 2013 02:58
Last Modified:07 Jul 2023 02:06

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