Packaging solutions to reduce discolouration in spices due to light exposure

PACKAGING SOLUTIONS TO REDUCE DISCOLORATION IN SPICES DUE TO LIGHT EXPOSURE

Författare

Monica Patricia Castañeda Villalobos
MONICA CASTANEDA

Summary, in English

Study of 5 spice varieties with different Packaging Materials and Light Sources.
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products.
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and Basilika (Basil)) under different scenarios. Different packaging materials were studied and tested conducting experiments under the exposure of different light sources. The efficiency of the barrier presented by the packaging solutions was evaluating comparing the color of the just opened spices against the final color they presented after 7 or 8 weeks of 24 hours of exposure per day.

Summary, in English

Have you recently seen your favorite spice without the brilliant color from the day you bought it? Have you asked yourself why? Or you just assumed its shelf life should have been over. It certain situations this may not be the case.

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