The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material. For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film.
Arvanitoyannis I, Nakayama A, Aiba S. Edible films made from hydroxypropyl starch and gelatin and plasticized by polyols and water. Carbohydrate Polymers. 1998;(2–3):105–19.
2.
Boonsong P, Laohakunjit N, Kerdchoechuen O, Tusvil P. Properties and permeability of aroma compounds in food through plasticized cassava films. International. Food Research Journal. 2009;(1):97–103.
3.
Chakraborty D, Das S, Das H. Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food. Journal of Food Science and Technology-mysore. 2013;(6):1088–96.
4.
Chen S. A new approach to handling fuzzy decision-making problems. IEEE Transactions On Systems Man And Cybernetics. 1988;(6):1012–6.
5.
Chinma C, Ariahu C, Abu J. Development and characterization of cassava starch and soy protein concentrate based edible films. International Journal of Food Science and Technology. 2012;(2):383–9.
6.
Chowdhury T. Development of starch based self-supporting edible films and their characterization (Doctoral dissertation. 2013;
7.
Chowdhury T, Das M. Moisture sorption isotherm and isosteric heat of sorption characteristics of starch based edible films containing antimicrobial preservative. International. Food Research Journal. 2010;601–14.
8.
Chowdhury T, Das M. Moisture sorption isotherm and isosteric heat of sorption of edible films made from blends of starch, amylose and methyl cellulose. International Food Research Journal. 2012;(4):1669–78.
9.
Chowdhury T, Das M. Optimization of amount of amylose, methylcellulose and hydroxypropylmethylcellulose for maximum tensile strength and minimum water vapour permeability of corn starch based self-supporting films. Indian Journal of Chemical Technology. 2014;(2):96–104.
10.
Das H. Food Processing Operation Analysis. 2005;383–402.
11.
IJFS April. 2015;29–48.
12.
Sensory Quality Retention of Packed Foods 41.
13.
Das M. Effect of screw speed and plasticizer on the torque requirement in single screw extrusion of starch based plastics and their mechanical properties. Indian Journal of Chemical Technology. 2008;(6):555.
14.
Das M, Bal S. Self-supporting edible films: a field of interest in modern food science. 1999;(5):23–5.
15.
Debeaufort F, Tesson N, Voilley A. Aroma compounds and water vapour permeability of edible films and polymeric packagings. 1995;169–74.
16.
Debeaufort F, Voilley A. Aroma compound and water-vapor permeability of edible films and polymeric packagings. Journal of Agricultural and Food Chemistry. 1994;(12):2871–5.
17.
Debeaufort F, Voilley A. Methyl cellulose-based edible films and coatings .1. effect of plasticizer content water and 1octen-3-ol sorption and transport. Cellulose. 1995;(3):205–13.
18.
Du W, Avena-Bustillos R, Woods R, Breksa A, Mchugh T, Friedman M, et al. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with cinnamaldehyde and carvacrol. Journal of Agricultural and Food Chemistry. 2012;(32):7799–804.
19.
Fabra M, Hambleton A, Talens P, Debeaufort F, Chiralt A. Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films. Food Hydrocolloids. 2011;(6):1441–7.
20.
Fabra M, Hambleton A, Talens P, Debeaufort F, Chiralt A, Voilley A. Aroma barrier properties of sodium caseinate-based films. Biomacromolecules. 2008;(5):1406–10.
21.
Habeych E, Van Der Goot A, Boom R. Prediction of permeation fluxes of small volatile components through starchbased films. Carbohydrate Polymers. 2007;(3):528–36.
22.
Hambleton A, Debeaufort F, Bonnotte A, Voilley A. Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocolloids. 2009;(8):2116–24.
23.
Jang S, Shin Y, Song K. Effect of rapeseed protein-gelatin film containing grapefruit seed extract on “maehyang” strawberry quality. International Journal of Food Science and Technology. 2011;(3):620–5.
24.
Jaya S, Das H. Sensory evaluation of mango drinks using fuzzy logic. Journal of Sensory Studies. 2003;(2):163–76.
25.
Jouquand C, Malhiac C, Grisel M. Determination of specific interactions between aroma compounds and xanthan/galactomannan mixtures. Developments in Food Science. 2006;421–4.
26.
Langourieux S, Crouzet J. Interactions between polysaccharides and aroma compounds. Developments in Food Science. 1995;1173–86.
27.
Lee J, Chambers D. A lexicon for flavor descriptive analysis of green tea. Journal of Sensory Studies. 2007;(3):256–72.
28.
Liang Y, Ye Q, Jin J, Liang H, Lu J, Du Y, et al. Chemical and instrumental assessment of green tea sensory preference. International Journal of Food Properties. 2008;(2):258–72.
29.
Longares A, Monahan F, O’riordan E, O’sullivan M. Physical properties and sensory evaluation of wpi films of varying thickness. 2004;(5):545–50.
30.
Maizura M, Fazilah A, Norziah M, Karim A. Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil. Journal of Food Science. 2007;(6):324-C330.
31.
Mali S, Grossmann M, Garcia M, Martino M, Zaritzky N. Barrier, mechanical and optical properties of plasti-cized yam starch films. 2004;(2):129–35.
32.
Mchugh T, Senesi E. Apple wraps: a novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science. 2000;(3):480–5.
33.
Paes S, Yakimets I, Mitchell J. Influence of gelatinization process on functional properties of cassava starch films. Food Hydrocolloids. 2008;(5):788–97.
34.
Quezada Gallo J, Debeaufort F, Voilley A. Interactions between aroma and edible films. 1. permeability of methylcellulose and low-density polyethylene films to methyl ketones. Journal of Agricultural and Food Chemistry. 1999;(1):108–13.
35.
Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. 1986;
36.
Rindlav-Westling A, Stading M, Gatenholm P. Crystallinity and morphology in films of starch, amylose and amylopectin blends. Biomacromolecules. 2002;(1):84–91.
37.
Routray W, Mishra H. Sensory evaluation of different drinks formulated from dahi (indian yogurt) powder using fuzzy logic. Journal of Food Processing and Preservation. 2012;(1):1–10.
38.
Sebti I, Chollet E, Degraeve P, Noel C, Peyrol E. Water sensitivity, antimicrobial, and physicochemical analyses of edible films based on hpmc and/or chitosan. Journal of Agricultural and Food Chemistry. 2007;(3):693–9.
39.
Sereno N, Hill S, Taylor A, Mitchell J, Davies S. Aroma permeability of hydroxypropyl maize starch films. Journal of Agricultural and Food Chemistry. 2009;(3):985–90.
40.
Singh K, Mishra A, Mishra H. Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours. LWT-Food Science and Technology. 2012;(2):276–82.
41.
Sinija V, Mishra H. Fuzzy analysis of sensory data for quality evaluation and ranking of instant green tea powder and granules. Food and Bioprocess Technology. 2011;(3):408–16.
42.
Tao J, Cui Y, Ji X, Ma L, Wo D. Key Engineering Materials. 5th Asian/Australasian Conference on Composite Materials (ACCM-5). 2007;(335):345–8.
43.
Terta M, Blekas G, Paraskevopoulou A. Retention of selected aroma compounds by polysaccharide solutions: a thermodynamic and kinetic approach. Food Hydrocolloids. 2006;(6):863–71.
44.
Upasi. Tea research foundation. 2014;
45.
Uprit S, Mishra H. Fuzzy multiattribute decision making approach for development and comparison of soy fortified paneer. Journal of Sensory Studies. 2002;(2):163–76.
46.
Van Willige R. Effects of flavour absorption on foods and their packaging materials. 2002;
47.
Vidrih R, Zlatić E, Hribar J. Release of strawberry aroma compounds by different starch-aroma systems. Czech Journal of Food Science. 2009;58-S61.
48.
Voilley A, Debeaufort F, Quezada-Gallo J. Chap. Edible films and coatings as aroma barriers). 2002;
49.
Yilmaz G, Jongboom R, Feil H, Van Dijk C, Hennink W. Permeation of volatile compounds through starch films. Biomacromolecules. 2004;(2):650–6.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
