Effects of type of packaging materials on physicochemical,microbiological and sensory characteristics of durian fruit leather during storage

A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials—laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films—for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for sugar, fat and caloric contents were conducted at the beginning and the end of storage period. Moisture contents and water activity (A_w) fluctuated during storage but tended to decrease after week 8. Non-enzymatic browning increased significantly (P<0·05) for all samples in packaging materials used; the highest increases were observed in LDPE-packed leather. The increases were related to the changes in colour of samples during storage. The longer storage time, the higher L and b values and the lower a value. The pH, although it fluctuated in the first weeks, slightly increased at the end of the storage period, while the hardness for each sample gradually increased during the storage. Microbial analyses showed that total mesophilic bacteria (TMB) and total moulds and yeast (TMY) counts were low, where after 12-week storage TMB and TMY were less than 60 and 140 cfu g⁻¹, respectively. Organoleptically, for all attributes evaluated, all samples were acceptable by panelists during the 12-week storage period. © 1998 SCI.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

Interaction between plastics packaging materials and foodstuffs with different fat content and fat release properties

The migration of an addictive (phenolic antioxidant) from different types of plastic food packaging materials (low density polyethylene [LDPE], high density polyethylene [HDPE], polypropylene [PP], acrylonitrile-butadiene-styrene [ABS] and high-impact polystyrene [SB]) into low-calorie (reduced fat) foodstuffs has been determined under normal storage conditions, and shown in most cases to be equivalent to migration into normal foodstuffs. Certain exceptions are discussed and related to the fat-release properties of the particular foodstuffs. Additive transfer into low-calorie products, as well as into emulsions of fat and water, has been compared with that into aqueous acetic acid and test fat HB 307 under normal storage conditions and after 10 days at 40 degrees C. The transfer of antioxidant from plastics was found to decrease in the order LDPE, HDPE, PP, SB and ABS. Migration was found to be higher into pure fat and margarine than into mayonnaise. When comparing absorption from different emulsions of fat and water, the ranking for plastics was the same as the above with LDPE having a greater absorption than HDPE, except that ABS and PP had absorptions of the same order whilst it was significantly higher for SB. The type of emulsion was, however, found to have a greater influence on migration of the antioxidant from the polymer than on the fat absorption from the emulsion. The results are discussed in relation to earlier work and also with respect to the classification of foodstuffs.     

Quality of Textured Soya Protein During Storage in Different Packaging Materials

Abstract

The shelf stability of textured soya protein (TSP) procured from a single source and packaged in seven different packaging materials [viz. low density polyethylene (LDPE), HDPE, and polypropylene (PP) of 300 and 500 G and HDPE–LDPE–HDPE] in quantities of 10 kg each and stored at three different climatic conditions (viz hot and dry—Jodhpur; hot and humid—Tezpur; normal Mysore) for one year was studied. At the end of 6, 9, and 12 months, samples were drawn and analyzed for the quality parameters like moisture, browning, thiobarbituric acid reactive substances (TBARS), uric acid, water holding capacity (WHC), available lysine, in vitro digestibility, and sensory attributes. Anti nutritional factors like trypsin inhibitor activity (TIA) and phytic acid were also evaluated. The changes in the moisture content and non‐enzymatic browning correlated well with the relative humidity of the place of storage. However the TBARS showed wide variations while the WHC varied between 2.6 and 2.9 of water/g material. Interestingly the TIA showed a ten‐fold decrease (6.65 vs. 0.68 mg/g). The reduction in available lysine (6.33 vs. 5.29/16 g N) correlated well with the observed reduction in in vitro digestibility (84% vs. 73%). Although the sensory quality showed a decline by the end of 12 months storage period, the overall acceptability of the product on the 9 point Hedonic scale, remained very good. It is inferred from the present study that packaging of TSP in HDPE‐500 Primary Sac and HDPE woven Secondary Sac, keeps the product shelf stable up to one year even under diverse climatic conditions.     

Orange Flavor Absorption Into Various Polymeric Packaging Materials

Citrus oil components (from cold-pressed and terpeneless oils), which contribute substantially to flavor of orange juice, were shown to be absorbed into various polymeric materials [low density polyethylene (LDPE), high density polyethylene (HDPE), polypropylene (PP), and surlyn (S)] used in aseptic packaging. Equilibration of absorption took place within 4 days, while extraction of the oil constituents occurred in 24 hr when higher temperatures were used. Substantial absorption of oil constituents by LDPE and S occurred while highly crystalline polymers (PP and HDPE) did not absorb much. The degree of absorption also depended on the nature of the oil constituents. Absorption was higher for terpene constituents followed by sesquiterpenes and aldehydes. Swelling factors showed that highly crystalline polymers (HDPE and PP) swelled less than crystalline polymeric materials. Citrus oil affected the crystallinity of the polymers by lowering their melting point and percent crystallinity.     

Extending the storage life of ‘Khao Kriap Waue’–A traditional Thai glutinous rice-based snack

Khao Kriap Waue (KKW) containing the usual 200 g kg^?1 sugar, can be stored for 1 week at ambient temperature (28 ± 2°C) in the unpuffed, intermediate moisture form (170 g kg^?1 moisture) before mould growth becomes apparent (10⁴ colonies g^?1 moist weight or higher). Reducing its moisture content to <130 g kg^?1 made the product brittle, with poor puffing ability. The use of butyl parabenzoate extended the storate life to 2 weeks by delaying but not preventing mould growth. Storage in high barrier vacuum packaging extended the shelf-life to 12 weeks, compared with 1 week in manually air-expelled polyprophylene (PP), low-density polyethylene (LDPE) or high-density polyethylene packaging. Increasing the sugar content of 350 g kg^?1 glutinous-rice, lowered a_wto 0.65. made the product pliable and puffable, and increased the storage life of the unpuffed KKW to about 4 weeks. Puffed KKW which usually would not stay crunchy for more than 3 h after puffing, can be stored for less than 2 months in LDPE, but remained crunchy and acceptable for more than 6 months in aluminium/polyethylene laminate or PP. The use of PP, however, is more economical than aluminium/polyethylene laminate.     

Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated <Emphasis Type="Italic">chenopodium</Emphasis> (<Emphasis Type="Italic">Chenopodium album</Emphasis>) flour

This study evaluated the effect of storage and packaging materials on the quality attributes of germinated C. album flour extrudates and cookies. For the storage studies of the extrudates low density polyethylene (LDPE) and laminated pouches (LP) of polyester-aluminium-polypropylene (PE-AL-PP) and for cookies LDPE and LP of metalized polyester polyethylene (MET-PPE)were used at ambient temperature (25?±?2?°C). Quality parameters like moisture content, water activity, free fatty acids, peroxide value, bulk density, color, hardness, microbial and sensory analysis of developed products were evaluated at an interval of 15 days during 4 months of storage period. Higher quality changes were observed in extrudates and cookies packed in LDPE than in LP and MET-PPE. The overall acceptability data showed higher decrease in the sensory scores of extrudates and cookies packed in LDPE (7.9–5.5 for extrudates and 7.75–5 in cookies) as compared to LP (7.9–6.12 for extrudates) and MET-PPE (7.75–6.10 for cookies) packages. From the above study and results, it is suggested that the LP for extrudate and MET-PPE in cookies can be used for their storage upto 4 months at ambient conditions.     

可食包装膜与合成包装膜综合性质的对比研究

研究了几种可食包装膜和合成包装膜的综合性质。结果表明:明胶膜、海藻酸钠复合膜和甲基纤维素复合膜综合性质较好。明胶膜的直角撕裂强度和断裂伸长率高于低密度聚乙烯膜(LDPE膜)和高密度聚乙烯膜(HDPE膜),但其抗拉强度稍低于HDPE膜而高于LDPE膜;海藻酸钠复合膜和甲基纤维素复合膜的抗拉强度高于HDPE膜和LDPE膜,海藻酸钠复合膜的直角撕裂强度和断裂伸长率以及甲基纤维素复合膜的断裂伸长率低于LDPE膜和HDPE膜,但甲基纤维素复合膜的直角撕裂强度却高于LDPE膜和HDPE膜;这3种膜都具有热封性,其热封强度接近HDPE膜,并具较高的阻气、阻油和阻湿性能,可以满足一些食品的包装要求。     

Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and high density polyethylene plastic bottle (HDPE) at ambient temperature (28–38°C), 15, 4 and −20°C. Results showed pasteurisation at 79°C for 69 s significantly improved the sensory colour, flavour, appearance and overall acceptability of the puree. Pasteurised puree packed in LAF at 4°C had the highest score for almost every attribute evaluated. Overall, all samples were found acceptable by judges during the 12 week storage period. The better stability, in terms of colour, consistency and flavour characteristics, of pasteurised puree packed in foil at 4°C than the frozen control could be an additional and cheap advantage for storage and transport.     

Changes During Accelerated Storage in Millet–Wheat Composite Flours for Bread

Two millet–wheat composite flours, CF1 and CF2, were formulated based on the rheological and textural properties of dough using response surface methodology. The optimized contents of composite flour CF1 were 61.8% barnyard millet flour, 31.4% wheat flour, and 6.8% gluten, respectively. The optimized components of the composite flour CF2 were barnyard millet flour 9.1%, finger millet flour 10.1%, proso millet flour 10.2%, and wheat flour 70.6%. Millet–wheat composite flours were stored in three different packaging materials, namely, low-density polyethylene (LDPE), high-density polyethylene (HDPE), and metallized polyester (MP), at 90% RH and 40 °C temperature for 90 days. For the packaging of millet–wheat composite flour CF1, MP was found best among the tested packaging materials, where moisture gain in samples was minimum (55%) as compared with materials LDPE (124%) and HDPE (100%). Vitamin loss among the different packaging materials was not significantly different at the 5% level of significance. The shelf lives of the composite flours were estimated based on their critical moisture contents. After 90 days of storage of CF1, the highest retention of starch (91.85%) was recorded in MP packaging followed by HDPE (87.5%) and LDPE (84.8%). However, in CF2, the retention was not significant in all three packaging materials (P?相似文献   

Effect of packaging and storage on the keeping quality of pickled quail eggs

Storage stability of quail eggs pickled in 50% vinegar solution and subsequently stored in glass jars with pickling solution or in flexible pouches without the solution at mean ambient (24°C, 58% RH) and refrigeration (5°C, 80% RH) temperatures was investigated. Pickle solution, egg white and yolk reached equilibrium pH (4.26–4.31) within 2 and 5 days of ambient and refrigeration storage, respectively. Eggs lost up to 12.2 and 8.8% of their weight within 48 h of ageing under ambient and refrigeration storage, respectively. Polypropylene (PP)-packed pickles suffered maximum weight loss followed by high-density polyethylene (HDPE)-packed eggs; losses were negligible in polyester/foil/polyethylene (PFP) laminate-packed samples. A decrease in phosphatidyl choline and phosphatidyl ethanolamine with simultaneous increase in lysophosphatidyl choline and lysophosphatidyl ethanolamine plus sphingomyelin occurred in pickled eggs during storage. Thiobarbituric acid (TBA) value increased and sensory quality declined with storage time. Aerobic plate counts remained fairly low throughout storage. HDPE (84 μm) was found to be an economic and efficient alternative packaging to glass jar for storage of pickled eggs without the pickle solution for up to 4 and 12 months of ambient and refrigerated storage, respectively.     

A comparative study on the effect of packaging material and storage environment on shelf life of fresh bell-pepper

The effect of packaging materials [low density polyethylene (LDPE), polypropylene (PP)] and storage environment [modified atmospheric packaging (MAP)] on shelf life enhancement of bell pepper in terms of quality attributes such as physiological weight loss, ascorbic acid, texture, surface colour and subjective quality analysis have been studied at ambient and refrigerated condition. Different packaging techniques used for the experiment were MAP with LDPE, MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films, shrink packaging with bi-axially oriented PP (BOPP) film and vacuum packaging with PP film. The in-pack bell pepper created a suitable headspace environment with low O₂ and high CO₂ concentrations, which resulted in a better retention of freshness of the vegetables and its marketability. Shrink packaging with BOPP film could not yield better result under ambient storage because of high water vapor transmission rate of the film and consequently loss of turgidity of the vegetables. Among different packaging techniques and storage conditions, MAP with PP film in refrigerated condition was found to be the best followed by vacuum pack with PP film in refrigerated condition and could be used to store for 20 days for bell pepper with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions, bell pepper could be stored for 4 days using ventilated LDPE and PP as MAP storage. Further studies are needed to evaluate the sensory aspects, as well as to microbiological evaluation to characterize the fresh bell pepper during storage.     

Responses of CA-stored Bramley's Seedling and Cox's Orange Pippin apples to modified atmosphere retail packaging

The responses of Bramleys and Coxs apples to modified atmosphere (MA) retail packaging were studied in samples of fruit removed from controlled-atmosphere (CA) storage at monthly intervals through the marketing season, packed in MA or perforated control packs and held under simulated marketing conditions at 15C. The degree of modification of the pack atmospheres and the effects of MA packaging on fruit ripening changes were influenced by the duration and conditions of storage prior to packing. In addition, differential effects of MA packaging on the extent of retardation of flesh softening and skin yellowing were found as the storage period was extended. During 2 or 4 weeks at 15C, however, MA packs made from low density polyethylene (LDPE, 30 p) were effective in retarding changes in firmness and skin colour of Bramleys, previously stored for < 22 weeks (October-March) in 8% C02+ 13% O2 or for < 30 weeks (October-May) in 6% C02+3% 02. Similarly, during a 2-week marketing period at 15C, LDPE or ethylenevinylacetate (EVA, 30 II.) MA packs were effective in retarding some ripening changes in Coxs previously stored for < 31 weeks (Oc- tober-May) in < 1% C02+1.25% 02. The practical benefits of MA retail packaging for the marketing of apples are also discussed.     

Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch

ABSTRACT:  Shelf life of pasteurized milk in Brazil ranges from 3 to 8 d, mainly due to poor cold chain conditions that prevail throughout the country and subject the product to repeated and/or severe temperature abuse. This study evaluated the influence of storage temperature on the microbiological stability of homogenized whole pasteurized milk (75 °C/15 s) packaged in high-density polyethylene (HDPE) bottle and low-density polyethylene (LDPE) pouch, both monolayer materials pigmented with titanium dioxide (TiO₂). The storage temperatures investigated were 2, 4, 9, 14, and 16 °C. Microbiological evaluation was based on mesophilic and psychrotrophic counts with 7 log CFU/mL and 6 log CFU/mL, respectively, set as upper limits of acceptability for maintaining the quality of milk. The microbiological stability for pasteurized milk packaged in HDPE bottle and stored at 2, 4, 9, 14, and 16 °C was estimated at 43, 36, 8, 5, and 3 d, respectively. For milk samples packaged in LDPE pouch, shelf life was estimated at 37, 35, 7, 3, and 2 d, respectively. The determination of Q₁₀ and z values demonstrated that storage temperature has a greater influence on microbiological shelf life of pasteurized milk packaged in LDPE pouch compared to HDPE bottle. Based on the results of this study, HDPE bottle was better for storing pasteurized milk as compared to LDPE pouch.     

Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions

The present study investigated the effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions on quality retention of raw ground almonds. Ground almond kernels were packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) low density polyethylene/ethylene vinyl alcohol/low density polyethylene (LDPE/EVOH/LDPE), under N₂ or with an oxygen absorber and stored either under fluorescent light or in the dark at 4 or 20 °C for a period of 12 months. Quality parameters monitored were: peroxide value (PV), hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.26 for fresh almonds and 19.98 meq O₂/kg oil for almonds packaged in PET//LDPE pouches under N₂ exposed to light at 20 °C after 12 months of storage. Respective values for hexanal were < 28.5 µg/kg and 9.38 mg/kg. Polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) increased with a parallel decrease of monounsaturated fatty acids (MFA) after 12 months of storage in samples stored with the oxygen absorber while in samples packaged in PET//LDPE under N₂, a decrease in PUFA and MUFA with a parallel increase in SFA was recorded. Likewise, volatile compounds such as aldehydes, ketones, alcohols, acids, alkanes and aromatic hydrocarbons increased during storage indicating enhanced lipid oxidation. Color parameters L, a and b remained unaffected in all treatments including the oxygen absorber while under a N₂ atmosphere L parameter showed a small but statistically significant (p < 0.05) decrease with a parallel increase (p < 0.05) of a and b values after 12 months of storage. The most pronounced color changes occurred for samples in PET//LDPE pouches irrespective of lighting conditions at 20 °C. Raw ground almonds retained acceptable quality for ca. 6–7 months packaged in PET//LDPE and ca. 8 months packaged in LDPE/EVOH/LDPE pouches under N₂ irrespective of lighting conditions at 20 °C while at 4 °C shelf life was extended by an additional month as compared to storage at 20 °C. Use of the oxygen absorber provided a shelf life of at least 12 months for all samples irrespective of container oxygen barrier, lighting conditions and storage temperature.

Industrial relevance

The use of oxygen absorbers is very effective in extending the shelf life of ground almonds commercially for at least 12 months irrespective of packaging material barrier to O₂, lighting conditions and storage temperature.     

几种膜包装对不同含水率香菇贮藏的影响

本文研究了LDPE膜、HDPE膜和PP膜三种不同的膜包装材料对不同含水率的香菇贮藏的影响。主要考察了不同含水率的香菇在贮藏过程中的感官、色泽的变化,气体含量的变化,总酸的变化和决定主要风味物质的氨基酸含量的变化。结果表明,在贮藏香菇过程中,用PP膜包装香菇,由于二氧化碳含量不断升高,很容易使香菇产生"中毒"现象,因此是三种膜包装中效果最差的;用LDPE膜包装香菇,由于其材料优良的透气性和阻湿性,在三种材料中保鲜效果最佳,而且它更有利于水分含量较低的香菇的贮藏。     

Effect of low‐cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Fresh carrots (Daucus carota L cv ‘Nantes’) were packed in Netlon and ventilated low‐density polyethylene bags and stored in ambient, cool chamber and cool store conditions. Blanching and drying conditions were standardised and the sliced carrots were dehydrated to 7–9% moisture content using the best blanching and drying combination. Dehydrated carrots were packed in single and double layers of high‐density polyethylene bags and stored in ambient and cool store conditions for 9 months. The shelf‐life of fresh carrots varied from 3 to 20 days depending on the packaging and storage condition. A reduction in β‐carotene and ascorbic acid content and an increase in electrolyte leakage were observed during storage of fresh carrots. Blanching and drying caused a significant reduction in β‐carotene and ascorbic acid content, which further decreased during storage of dried product. The storage study of dried product showed that retention of β‐carotene and ascorbic acid was better in double‐packed and cool‐stored samples, and it also showed minimum browning during storage. © 2000 Society of Chemical Industry     

Anthocyanin infused watermelon rind and its stability during storage

Anthocyanins from Garcinia indica Choisy was impregnated in watermelon rind (WMR) through osmotic dehydration. The impregnation of anthocyanin was enhanced by application of pretreatments like vacuum and sonication (from 24 to 32 mg/100 g). Application of pretreatment during impregnation changes the tissue architecture of the WMR which helps in retaining the infusate during candy making process. The developed product from WMR was highly acceptable w.r.t. texture, taste and appearance. Moisture sorption study indicated that the WMR product was quite stable at ambient temperature upto 75% RH. Storage of the sample in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene terephthalate/low density polyethylene pouches) did not show any significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions.Industrial relevanceThe knowledge provided by this work may be useful the development of new product (watermelon candy) from watermelon rind impregnated with anthocyanin. The extent and rate of infusion of anthocyanin was enhanced by application of pretreatments like vacuum and sonication. The developed product had highly acceptable texture, taste and appearance. The product was quite stable at ambient temperature upto 75% RH in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene therapthalate/low density polyethylene pouches) pouches without significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions. This technique may be helpful in producing foods with enriched bioactive compounds, besides providing diversified products in terms of taste and nutrition.     

Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4‐wk intervals. Total color difference (?E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. “TME 419? and (4.1 ± 0.87) for cv. “UMUCASS 36? at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.     

Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

The present study investigated the effect of active packaging, nitrogen flushing, container oxygen barrier and storage conditions on quality retention of raw whole unpeeled almonds. Almond kernels were packaged in: a) polyethylene terephthalate//low-density polyethylene (PET//LDPE), and b) low-density polyethylene/ethylene vinyl alcohol/low-density polyethylene (LDPE/EVOH/LDPE) pouches under N_2, with or without an oxygen absorber, heat-sealed and stored for a period of 12 months. Quality parameters monitored were: peroxide value (PV), hexanal content, color, fatty acid composition and volatile compounds. PV ranged between 0.17 for fresh almonds and 9.22 meq O₂/kg oil for almonds packaged in PET//LDPE pouches under N₂ exposed to light at 20 °C after 12 months of storage. Respective values for hexanal were <28.5 μg/kg and 4.88 mg/kg. Polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) increased with a parallel decrease of monounsaturated fatty acids (MFA) after 12 months of storage in all treatments. Likewise, volatile compounds such as aldehydes, ketones, alcohols, alkanes and aromatic hydrocarbons increased indicating enhanced lipid oxidation. Color was the parameter least affected. Use of the oxygen absorber provided a shelf life of at least 12 months for all samples irrespective of container oxygen barrier, lighting conditions and storage temperature.