Assessment of dried star anise (Illicium verum Hook.f.) for color, volatile oil, shikimic acid, and flavor during room-temperature storage affected by packaging methods
DOI:
https://doi.org/10.18686/fnc.v1i3.72Keywords:
star anise; packaging methods; storage; physicochemical properties; flavor componentsAbstract
Consumer demands for food packaging and quality are increasing, and the preservation of food quality during storage is critical, especially for spices. In this study, four different packaging methods, which were packaging using a transparent sealing bag (TSB), a transparent plastic bag (TPB), a lightproof sealing bag (LSB), and a woven bag (WB), were applied to the storage of star anise at room temperature for one year. Changes in moisture content, volatile oil (VO), trans-anethole in VO (TA-O), shikimic acid (SA), main flavor substances, and mycotoxins were monitored during storage. The results show that the two sealed packaging methods (TSB and LSB) were better at preventing moisture absorption than unsealed packaging (WB and TPB). In addition, the color of star anise packaged using the TSB method was the best, although the LSB method effectively reduced the loss of SA, VO, and TA-O. The gas chromatography–mass spectrometry (GC-MS) and principal component analysis (PCA) results show that the flavor substance scores of the LSB sample were the highest, followed by those of the TSB, TPB, and WB samples. Finally, the quality characteristics of star anise packaged using various methods for preservation were assessed using hierarchical clustering analysis (HCA). The LSB method was found as the best storing method for dried star anise at room temperature.
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Copyright (c) 2023 Yue Shi, Zhirong Wang, Xuhui Chen, Kewei Chen, Pimiao Huang, Jianquan Kan
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