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 2

Shelf Life of Jams in

Polypropylene Packaging
Soraia Vilela Borges
Universidade Federal de Lavras,
Departamento de Ciência dos Alimentos,
Brazil

1. Introduction
The shelf life of a product represents the period in which the product remains in good
sensory and microbiological for consumption, without harming the taste or health. These
conditions are dependent on physical, chemical and microbiological that occur during
storage, which depend on the nature of the product, packaging and storage conditions
(temperature, relative humidity, storage time) (Man & Jones , 2000).
Jams are generally preserved by applying a combination of obstacles such as lowering the
pH, the reduction of water activity by addition of solutes, heat treatment and the use of
preservatives and has an expressive consumption in Brazil, given the wide variety existing
fruit rich in nutrients, and versatility in the use of these products. From microbiological
point of view, these products, according to the packaging and processing conditions and
storage, has a shelf life that can vary from 6 months to 1 year (Tfouni & Toledo, 2002), which
can be extended by adding sorbic acid and its salts that has good performance in the pH
range from 4.0 to 6.0 (Jay 1996).
Among various options for these products packagings stands out the use of polypropylene
due to their low water absorption and light (70% at 800nm) compared to cellophane
(cheaper), support at high temperatures and low temperatures during the filling and cooling
cycle without suffering deformation and be more economical compared to metal packaging
(Alves et al., 2007).
Based on the above this chapter aims to report the physical, chemical, physical-chemical,
microbiological and sensory occurred in different jams of tropical fruits, stored in jars of
polypropylene at different temperature conditions (25-40°C).

2. Materials and methods

2.1 Processing of the jam
The fruits were sanitized with100-ppm chlorine solution, blanched and pulped in a pulper.
The jams was processed according to the methodology described by Policarpo et al. (2003).
The flowchart in Figure 1 contains the elaboration stages of the preserves. Pulp, sugars,

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24 Polypropylene

calcium carbonate and other ingredients were placed in a stainless steel pan and
concentrated to different concentrations according to fruit (72–78°Brix ) by heating with
constant stirring, according to the formulation. Pectin and acid were added at the end of the
cooking period. The preserve was packaged in fixed amounts (100 g) while still hot, using
round polypropylene pots (6.7-cm diameter and 7.1-cm height), in cellophane, and molded
in these pots, with the same dimensions.

2.2 Experimental design to determine the shelf life

A factorial experimental design: formulations x packaging materials x storage temperature x
evaluation times, with two repetitions were used. The physical, chemical, physicochemical
and sensorial alterations were evaluated and their means compared by Tukey’s test at the
5% level of probability or by statistical models (Cochram & Cox, 1992).

Fig. 1. Flowchart of fruit processing production

2.3 Analytical methods

Chemical and physicochemical analyses were carried out in triplicate according to the
following methodologies as described by the Association of Official Analytical Chemists
(AOAC 1995): total titratable acidity by titration with NaOH in the presence of
phenolphthalein, total and reducing sugars by titration with the Fehling reagent, pH using a
potentiometer and total soluble solids by refractometry. Soluble pectin was determined
using the methodology described by Bitter and Muir (1962), based on the reaction of the
pectin hydrolyzed with carbazol.

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Shelf Life of Jams in Polypropylene Packaging 25

Yeasts and molds were determined according to Speak (1976), making serial dilutions with
peptone water and plating on potato dextrose agar with or without 18% glucose to detect
osmophilic and other species of yeast. Plates were incubated at 25–30 C, and the results
were analyzed after 48 and 72 h of incubation and expressed in colony-forming units per
gram. Water activity (Aw) was measured at 33 C in an AquaLab device (model Cx-2,
Decagon Device, Pullman, WA).
Color parameters (L*, a*, b* and hue angle) were determined in a Minolta colorimeter (model
CM-3600d, Konica Minolta,Ramsey, NJ), using the standard D65/10° illuminant, without
including the shine factor.
Texture profile analysis (TPA) was determined using the TA.TX2i texturometer (Stable
Micro Systems, Surrey, UK), operated with the Texture Expert software, using a pretest
velocity of 2 mm/s, test velocity of 1 mm/s and posttest velocity of 2 mm/s, with a distance
of 5 mm and time of 5 s, the test body being acrylic (P25/L) with a diameter of 25 mm. The
product was placed in an aluminium capsule with a diameter of 50 mm and height of 25
mm for standardization. A graph of force x time was constructed, each characteristic peak
corresponding to one of the TPA characteristics.
The sensory evaluation of the jams was carried out by 60 potential consumers and the
attributes appraised (appearance, aroma, texture, color, flavor and global impression)
judged using a structured 9 point hedonic scale (1= disliked extremely to 9= liked
extremely). The experiment was applied to a balanced complete block design according to
Stone and Sidel (2004), and 20 g of each treatment presented in plastic cups codified with
three digit numbers. The tests were carried out in individual booths in the food sensory
analysis laboratory. The results were submitted to an analysis of variance (ANOVA) and the
differences between the averages compared by the test of Tukey at 5% of probability
(Cochram & Cox, 1992).

3. Results
In several studies on the shelf life to tropical fruit jams (banana, guava, umbu, shell passion
fruit juice) packaged in polypropylene, physical, physicochemical, chemical and sensory
characteristics were recorded during storage, while microbiological characteristics these
products were stable for 4-6 months of storage at temperatures of 25-40 ° C (Policarpo et al.
2007; Nascimento, 2002, Menezes et al. 2011; Martins et al, 2010; Martins et al, 2011). This is
due to the fact they were manufactured using good manufacturing practices, the products
are low pH and high concentration of sugar, and good sealing of packaging, conditions that
minimize or prevent microbial growth of fungi and yeasts, this typical range of water
activity.
Regarding the physicochemical properties, there was a slight drop in pH and concomitant
increase in titrable acidity (Martins, 2009, Martins et al. 2010, Nascimento et al., 2002) and in
some products the pH remained unchanged (Policarpo et al.,2007, Menezes et al. 2011).
Soluble solids tend to increase due to syneresis or water evaporation during storage at high
temperatures as observed in the work of Policarpo et al. 2007; Menezes et al. 2011; Martins et
al., 2010; Martins et al. 2011. The syneresis due to conditions of low pH of the gel formed

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26 Polypropylene

and inability to retain moisture in the product and considering that polypropylene has a
certain permeability is possible the migration of water into the environment during storage,
especially the high temperatures (Fizman & Duran, 1992). The total sugars tend to increase
for the same reason the total solids (effect of concentration) and sucrose hydrolysis occurs in
glucose due to the increased acidity (Policarpo et al., 2007, Menezes, et al. 2011, Martins et
al., 2010). These sugars are hygroscopic and reduce the water activity during storage
(Martins et al., 2011). Pectins, when added to preserves or jelly to stabilize the gel network
formed and increase the firmness, are also hydrolyzed by the increase in acidity during
storage, especially at higher temperatures (Policarpo et al., 2007).
Color parameters (L *, a *, b *) and texture profile, depending on the chemical changes that
occur are also altered. Was noticed a decrease in the value of L * in all the above products,
indicating darkening, which is due to several reactions accelerated by high temperatures,
and exposure to light, such as oxidation of vitamins and pigments in fruits and others
reactions. In parallel b parameters relating to color tone characteristic of the fruit, by factors
similar to the luminosity are reduced (Policarpo et al. 2007; Martins et al, 2010) or increased
(Menezes, et al.,2011; Martins et al., 2011), according to the processed fruit. In the texture
profile in all work we observed an increase in firmness with increasing soluble solids, and in
some cases increasing of gumminess, due to syneresis. Other parameters of texture profile
analysis showed no significant changes.
Regarding the sensory evaluation tests for affective attributes of color, texture, flavor and
overall impression, using a hedonic scale of 9 points and untrained judges (Stone & Sidel,
2004) showed that there is reduction in all attributes during the storage. For jelly albedo of
passion fruit / passion fruit juice the result of global acceptance at 90 days/25° C were
averaging close to 7, corresponding to liked moderately (Nascimento et al., 2002). For guava
preserve showed an average between 7-6 (like slightly-like moderately) for different
attributes to 150 days of storage at 20 ° C, and detected the appearance of crystals after 90
days, enhanced by the use of potassium sorbate as a preservative (Menezes, 2008). For
banana cv prata preserve, kept at 20 -30 º C for 75 days had a good overall acceptance (in the
scores in the range 6-7).

4. Conclusions
The packaging of polypropylene due to low gas permeability and light is appropriate and
economical for a short time to market for packaging fruit jams (up to 150 days), maintaining
acceptable products in terms of sensory and microbiological changes.

5. Acknowledgements
At FAPERJ (Rio de Janeiro) and FAPEMIG (Minas Gerais) for financial support to these
projects, CNPq and CAPES for the scholarships awarded to students of post graduate and
undergraduate; to EMBRAPA (CPATSA-Petrolina, CTAA, Rio de Janeiro-RJ) SENAI
(CETIQT-Rio de Janeiro, CETEC-Vassouras) for collaborating in different analysis of these
projects, students, teachers, researchers and contributors of UFRRJ, UFLA, EMBRAPA and
ITAL.

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Shelf Life of Jams in Polypropylene Packaging 27

6. References
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light and packages on stability of spreadable processed cheese. International of Dairy
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Association of Analytical Chemistry. AOAC, ISBN 0935584544, Arlington.
Bitter, T. & Muir, H.M. (1962). A modified uronic acid carbazole reaction. Anal. Biochem.
V.4, No. 4, pp. 30–334. ISSN 003-2697
Cochram G. & COX, G.M. (1992) Experimental Design, J. Willey, ISBN 0477545678,
New York.
Fizman, S.M. & Duran, L. (1992). Effect of fruit pulps and sucrose on the compression
response of different polysaccharides gel systems. Carbohydrate Polymers, Vol.17,
No.1, pp.11-17, ISSN :01448617
Jay, J.M. (1996). Modern Food Microbiology, Chapmam & Hall, ISBN 0442244452,
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Martins, M.L.A.; Borges, S.V.; Cunha, A.C.; Oliveira, F.P.; Augusta, I.M. & Amorim, E.
(2010). Alterações físico-quimicas e microbiológicas durante o armazenamento de
doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro. Ciência e
Tecnologia de Alimentos, Vol.30, No.1., pp. 6-7, ISSN 0101-2061
Martins, G.S.M.; Ferrua, F.Q.; Mesquita, K.S.; Borges, S.V.; Carneiro, J.D.S. (2011).
Estabilidade de doces em massa de banana prata. Revista do Instituto Adolfo Lutz,
Vol. 70, No. 1, pp. 1-20, ISSN 0073-9855.
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packaging and potassium sorbate on the physical, physicochemical and
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embalagens sobre o doce de goiaba durante armazenamento. UFLA, Lavras.
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casca do maracujá à temperatura ambiente. Proceeding of the 13th Congresso Brasileiro
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28 Polypropylene

Stone, H. & Sidel, J. (2004). Sensory evaluation practices. ISBN 0126726906, Academic Press,
New York.

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 Polypropylene
Edited by Dr. Fatih Dogan

ISBN 978-953-51-0636-4
Hard cover, 500 pages
Publisher InTech
Published online 30, May, 2012
Published in print edition May, 2012

This book aims to bring together researchers and their papers on polypropylene, and to describe and illustrate
the developmental stages polypropylene has gone through over the last 70 years. Besides, one can find
papers not only on every application and practice of polypropylene but also on the latest polypropylene
technologies. It is also intended in this compilation to present information on polypropylene in a medium readily
accessible for any reader.

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(Ed.), ISBN: 978-953-51-0636-4, InTech, Available from:
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