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<p>Pistachio powder is increasingly valued by both consumers and the food industry due to its nutritional properties and export potential. As with all food products, appropriate packaging and storage are essential for preserving quality and extending shelf life. Additionally, the use of recyclable packaging materials aligns with sustainability goals. This study evaluated the effects of storage temperature and the oxygen transmission rate (OTR) of easily recyclable packaging materials on the quality and oxidation kinetics of pistachio powder. Samples were either unpackaged (control) or packaged in three recyclable materials with varying OTRs (≤ 1, ≤ 120, and ≤ 1200&#xa0;cc/m²·day·atm), and stored at 15, 25, 35, and 45&#xa0;°C (50% RH) for 120 days. Quality parameters including moisture content, water activity, colour, free fatty acids (FFA), peroxide value (PV), p-anisidine value (<i>p</i>-AnV), TOTOX, total phenolic content (TPC), and antioxidant activity (AA) were monitored at 15-day intervals. The results demonstrated that both storage temperature and the oxygen barrier properties of the packaging materials had significant effects on the quality and stability of pistachio powder. Storage temperature was a critical factor; values ≥ 35&#xa0;°C accelerated browning and oxidative degradation. All packaging materials showed better protective properties in terms of moisture absorption and a<sub>w</sub> compared to the control sample. Among the packaging materials tested, PE/EVOH/PE provided the most effective protection against quality deterioration, primarily due to its extremely low OTR. This material not only minimized oxidative markers such as PV, FFA, p-AnV, and TOTOX, but also better preserved the TP and AA of pistachio powder throughout the 120-day storage period at all storage temperatures. In contrast, BOPP (with the highest OTR) showed the fastest deterioration in all quality parameters. These results suggest that storing pistachio powder at or below 25&#xa0;°C in low-OTR recyclable packaging is effective for maintaining its nutritional and oxidative stability while supporting sustainable food packaging strategies.</p>

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Pistachio powder storage in easily recyclable packaging materials: effects of temperature and barrier properties on quality and stability

  • 期刊论文

  • 发表日期：

    2025年10月15日

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  • Betül Er,
  • Onur Özdikicierler,
  • Banu Koç,
  • Mine Kulalı,
  • Ozlem Kizilirmak Esmer

摘要

Pistachio powder is increasingly valued by both consumers and the food industry due to its nutritional properties and export potential. As with all food products, appropriate packaging and storage are essential for preserving quality and extending shelf life. Additionally, the use of recyclable packaging materials aligns with sustainability goals. This study evaluated the effects of storage temperature and the oxygen transmission rate (OTR) of easily recyclable packaging materials on the quality and oxidation kinetics of pistachio powder. Samples were either unpackaged (control) or packaged in three recyclable materials with varying OTRs (≤ 1, ≤ 120, and ≤ 1200 cc/m²·day·atm), and stored at 15, 25, 35, and 45 °C (50% RH) for 120 days. Quality parameters including moisture content, water activity, colour, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AnV), TOTOX, total phenolic content (TPC), and antioxidant activity (AA) were monitored at 15-day intervals. The results demonstrated that both storage temperature and the oxygen barrier properties of the packaging materials had significant effects on the quality and stability of pistachio powder. Storage temperature was a critical factor; values ≥ 35 °C accelerated browning and oxidative degradation. All packaging materials showed better protective properties in terms of moisture absorption and aw compared to the control sample. Among the packaging materials tested, PE/EVOH/PE provided the most effective protection against quality deterioration, primarily due to its extremely low OTR. This material not only minimized oxidative markers such as PV, FFA, p-AnV, and TOTOX, but also better preserved the TP and AA of pistachio powder throughout the 120-day storage period at all storage temperatures. In contrast, BOPP (with the highest OTR) showed the fastest deterioration in all quality parameters. These results suggest that storing pistachio powder at or below 25 °C in low-OTR recyclable packaging is effective for maintaining its nutritional and oxidative stability while supporting sustainable food packaging strategies.