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Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

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dc.contributor.authorNur Farah Hani Muhamaden_US
dc.contributor.authorFaridah Hussinen_US
dc.contributor.authorNorlelawati Arifinen_US
dc.date.accessioned2024-05-30T02:07:27Z
dc.date.available2024-05-30T02:07:27Z
dc.date.issued2022
dc.date.submitted2022-11-29
dc.descriptionVol. 8 No. 1 (2022)en_US
dc.description.abstractThis study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content of red cabbage-roselle blended drink during 6-month storage. The pasteurised blended drink was hot-filled into three different packaging materials: glass bottle, beverage can, and polypropylene (PP) bottle, then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging materials and storage time were found to affect physicochemical properties significantly and anthocyanins content of red cabbage-roselle blended drink packed in a glass bottle, can, and PP bottle during storage. Results show that pH, total soluble solids, colour L* (lightness), and b* (yellowness) of red cabbage-roselle blended drink increase significantly (p<0.05) during storage at the ambient temperature, whereas titratable acidity, colour a* (redness) and total anthocyanins content decrease significantly irrespective to packaging materials used. Blended drink packed in glass bottles significantly (p<0.05) has the highest red colour retention and anthocyanins content, followed by blended drink stored in cans and PP bottles. Hence, glass bottles should be preferred as the most appropriate packaging material to store the blended drink, followed by cans and PP bottles as glass bottles provide better anthocyanins stability for a red cabbage-roselle blended drink.en_US
dc.identifier.citationNur Farah Hani Muhamad, Hussin, F. H., & Arifin, N. A. (2022). Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink. Malaysian Journal of Science Health & Technology, 8(1), 1–8. https://doi.org/10.33102/2022239en_US
dc.identifier.doi10.33102/2022239
dc.identifier.epage8
dc.identifier.issn2601-0003
dc.identifier.issue1
dc.identifier.other352-20
dc.identifier.spage1
dc.identifier.urihttps://mjosht.usim.edu.my/index.php/mjosht/article/view/239
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/15442
dc.identifier.volume8
dc.language.isoenen_US
dc.publisherUniversiti Sains Islam Malaysiaen_US
dc.relation.ispartofMalaysian Journal of Science, Health and Technologyen_US
dc.subjectred cabbage-roselle blended drink; packaging materials; storage; anthocyaninen_US
dc.titleEffect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drinken_US
dc.typeArticleen_US
dspace.entity.typePublication

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