Packaging solutions to reduce discolouration in spices due to light exposure
PACKAGING SOLUTIONS TO REDUCE DISCOLORATION IN SPICES DUE TO LIGHT EXPOSURE
Author
Summary, in English
Study of 5 spice varieties with different Packaging Materials and Light Sources.
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products.
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and Basilika (Basil)) under different scenarios. Different packaging materials were studied and tested conducting experiments under the exposure of different light sources. The efficiency of the barrier presented by the packaging solutions was evaluating comparing the color of the just opened spices against the final color they presented after 7 or 8 weeks of 24 hours of exposure per day.
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products.
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and Basilika (Basil)) under different scenarios. Different packaging materials were studied and tested conducting experiments under the exposure of different light sources. The efficiency of the barrier presented by the packaging solutions was evaluating comparing the color of the just opened spices against the final color they presented after 7 or 8 weeks of 24 hours of exposure per day.
Summary, in English
Have you recently seen your favorite spice without the brilliant color from the day you bought it? Have you asked yourself why? Or you just assumed its shelf life should have been over. It certain situations this may not be the case.
Department/s
Publishing year
2016
Language
English
Full text
- Available as PDF - 61 MB
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Document type
Student publication for Master's degree (two years)
Topic
- Technology and Engineering
Keywords
- Spices Color Bleaching Packaging Light Shelf display retail displays glass PET LED lights Light effect on foodstuffs
Supervisor
- Märit Beckeman
Scientific presentation
ISBN/ISSN/Other
- ISBN: N 978-91-7623-886-8