The Effect of Packaging on Maintaining the Qquality and Increasing the Shelf Life of Walnut Halva

Document Type : Original Article

Authors

1 PhD Student, Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Professor, Food Science and Technology Department, Technology Department, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

In this article, by reviewing the methods and types of packaging of chocolate and similar sweets, the appropriate packaging method for maintaining the quality and safety of walnut halva, which is a traditional sweet in Khorasan Razavi, was evaluated. The results of various studies showed that for products that have similar storage conditions as walnut halva, as well as nuts for use in the production process of walnut halva, it is considered a traditional sweet, and maintaining the freshness of the walnut kernels used in it is important. This product is sensitive to humidity, temperature, and oxygen. Suitable materials for packaging walnut halva include the use of multilayer film for each slice for primary packaging, containing biaxially stretched polypropylene with polyethylene or polyethylene terephthalate with polyethylene (BOPP/PE or PET/PE), and the use of a stylish cardboard box with an inner polyethylene coating to prevent fat leakage for secondary packaging. By observing these points mentioned in this article, walnut halva can be packaged in the best way and its quality and freshness can be protected. In the sensory evaluation test of this product, 20 trained judges were selected. The scoring system was a 5-point hedonic scale (very poor: 1 and excellent: 5). walnut halva samples were provided to the evaluators in a traditional and unpackaged form along with industrially packaged samples, and the results of the sensory evaluation of the two industrially packaged samples and the unpackaged sample showed that for all sensory characteristics (at a 95% confidence level), a significant difference was observed between the two samples, with the packaged sample having a more uniform color, softer texture, and fresher aroma than the other sample. In the unpackaged sample, signs of aroma reduction due to contact with air and surface discoloration were observed. The results of the texture analysis test showed that the packaged samples showed a softer texture and less hardness due to the preservation of moisture and fats.

Keywords

Main Subjects

Smiley face

References

[1] G. H.  Zhou, X. L. Xu, and Y. Liu, “Preservation technologies for fresh meat- A review,” Meat Science, vol. 86. pp. 119 -128, 2010.
[2] P. Subramaniam, “The stability and shelf life of confectionery products. In The stability and shelf life of food,” Woodhead Publishing pp. 545-573,  2016.
[3] J. Dolić, M. Petrić, J. Pibernik, & Mandić, “Influence of packaging design on the quality perception of chocolate products. In 11th International Symposium on Graphic Engineering and Design,” pp. 547-555. GRID 2022.
 [4]. C. Axel, E. Zannini, and E. K. Arendt, “Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension,” Crit. Rev. Food Sci. Nutr., vol. 57, no. 16, pp. 3528–3542, 2017, doi: 10.1080/10408398.2016.1147417.
[5]. Y. Jaiswal, P. Tatke, S. Gabhe, and A. Vaidya, “Rapid high performance thin layer chromatographic method for quantitation of catechin from extracts of cashew leaves-a short report,” Polish J. Food Nutr. Sci., vol. 63, no. 1, pp. 49–54, 2013, doi: 10.2478/v10222-012-0066-4.
[6]. M. Hosseini, S. Khedri, Hassanzadeh, H., & Ghanbarzadeh, B. (2022). A Review on the Application of Active Nanocomposites to Increase the Shelf Life of Foodstuffs. Packaging Science and Art, 12(48), 35-53.
[7] F. Jia, W. Yan, X. Yuan, R. Dai, & X. Li, “Modified atmosphere packaging of eggs Effects on the functional properties of albumen. Food Packaging and Shelf Life, “ 22,100377’ 2019.
[8]. A. Kita, S. Lachowicz, & P. Filutowska, “Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage,” Lwt, 125, 109212. 2020.
 
[9]. A. Ghiafeh Shirzadi, & N. Sedaghat, “The Use of New Techniques for Packing Different Types of Cakes,” Packaging Science and Art, 12(48), 27-34. 2022 (In Persian).
[10] M.P. Indumathi,; G.R. Rajarajeswari, “Mahua oil-based polyurethane/chitosan/nano ZnO composite films for biodegradable food packaging applications,” Int. J. Biol. Macromol., 124, 163–174. 2019.
[11]. ] , A.Yadav, J. Singh, , V. J.,  Reddy& S.  Chattopadhyay, “A novel approach to control the temperature of chocolate in a packaging box using ultrasound-assisted nanoencapsulated eutectic phase change materials powder,” Powder Technology, 435, 119375. 2024.
[12]. https://faracha p.com/2020/12/20
[13]. T.  Ghanei Zare, H. Tavakolipour, & A. H. Elhamirad, “The effect of packing material and vacuum conditions on the quality properties of dried pistachio during storage time,” Journal of Food Science and Processing, 4(1), 65-71 .(in Persian) 2012.
[14]. M. Hamedi, “Food Chemistry” (2 ed. Vol. 1, ): Tehran University Publishing Center. 2015 .(in Persian)
[15] F. Salajegheh  & B. Tajeddin, “The effect of modified atmosphere packaging and packaging material on walnut kernel shelf-life. Research and Innovation in Food Science and Technology,” 8(4), 357-368. 2020.
[16]. , N. Nita, A. R  Ramli,., , G. T. H. W. Budiardjo, & M.  Muhpidah, “Effect of packaging type on the quality of red ginger soft-candy.,” In BIO Web of Conferences (Vol. 96, p. 01033). EDP Sciences, 2024.
[17] https://irna.ir/xj85MY+
[18] https://www.yjc.ir/fa/news/7949188
[19] G. L. Robertson, “Food Packaging: Principles and Practice,” 3rd   ed.; CRC Press: Boca Raton, FL, USA, ISBN 9781439862414. 2013.[Google Scholar]
[20] A. Brody,  B. Bugusu, , , J., Han, C., Sand, & T. McHugh, “Innovative food packaging solutions,” Journal of Food Science, 73(8), R107–R116, 2008.
[21]. C. Veerakumar, A. Sreekumar, Preparation, thermophysical studies, and corrosion analysis of a stable capric acid/cetyl alcohol binary eutectic phase change material for cold thermal energy storage, Energy Technol. (6) 397–405, 2018.
[22]. J. W. Han, L. Ruiz-Garcia, J. P. Qian, and X. T. Yang, ‘Food Packaging: A Comprehensive Review and Future Trends’, Compr. Rev. Food Sci. Food Saf., vol. 17, no. 4, pp. 860–877, 2018, doi: 10.1111/1541-4337.12343.
[23]. T. Fadiji, M. Rashvand, M. O. Daramola and S. A. Iwarere, “A Review on Antimicrobial Packaging for Extending the Shelf Life of Food,” Processes, vol. 11, 590. Academic Editor: Yixiang Wang, 2023.
[24].M. Payan, and M. Hamedi, “A review of the application of active packaging in the food industry,” Iran Food Science and Industry, 2012.. 10(38), 49-68. SID. (in Persian),
[25]. A.  Kita, S. Lachowicz, , & P. Filutowska, “Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage,”. Lwt, 125, 109212, 2020.
[26]. S. F. Mexis, A. V. Badeka, , K. A. Riganakos, , & M. G.  Kontominas, “Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts,”  Innovative Food Science & Emerging Technologies, 11(1), 177-186, 2010.
[27]. Dodangeh, Sona, Amiri, Saber, Rezad Bari, Laiya. “An overview of the types of active packaging, the mechanism and application of each in the food industry,” Packaging Science and Techniques, 11(44): 80-90. 2019.(in Persian)
[28]. A. B. Verde, I. D. Alvim, V. Luccas, , L. M  Júnior, & R. M. V. Alves, “The influence of formulation and packaging material on the rheological properties of milk chocolate,”Applied Food Research, 2(2), 100199, 2022.
 
[29]. L. Rodríguez-Parada, S. de la Rosa, J. S. Salado, P. Desmet & M. A. Pardo-Vicente, Testing the WOW impact of 3D printed chocolate packaging. Food Quality and Preference,” Edible innovations:, 123, 105337, 2025.
 [30]. C. Veerakumar, A. Sreekumar, Preparation, “thermophysical studies, and corrosion analysis of a stable capric acid/cetyl alcohol binary eutectic phase change material for cold thermal energy storage,” Energy Technol. (6) 397–405, 2018.
[31]. P. Talens and  J. M. Krochta, “Plasticizing effects of beeswax and carnauba wax on tensile and water vapor permeability properties of whey protein films,” J. Food Science., 70(3), E239–E243.2005.
[32].  I. Ahmed et al., “A comprehensive review on the application of active packaging technologies to muscle foods,” Food Control, vol. 82, pp. 163–178, 2017, doi: 10.1016/j.foodcont.2017.06.009
[33]. N. S. Yaghubi, A. Kordnaeij, & M. Aghaei, “The Impact of Quality, Creativity and Attractiveness of Packaging on the Customer’s Purchase Intention to Buy by Considering the Mediating Role of Customer’s Effect and Cognition (Case Study: Chocolate Industry)” Packaging Science and Art, 11(42), 54-67, 2020.
Packaging Science and Art
Volume 16, Issue 63 - Serial Number 63
Serial number 63, autumn 2025
September 2025
Pages 45-57

Files

History

  • Receive Date: 08 November 2025
  • Revise Date: 25 November 2025
  • Accept Date: 06 December 2025
  • Publish Date: 20 December 2025

Share

How to cite

Statistics