Vol. 25, No. 2 (2026), Cat26748 https://doi.org/10.24275/rmiq/Cat26748

Shelf-life prediction and degradation kinetics of bioactive compounds in biscuits fortified with Ehretia asperula leaf powder under different packaging materials

 

Authors

U. N. Le, M. V. Kieu, T. D. Luu, N. M. P. Nguyen, T. T. Chau, T. T. N. Do, C. N. Tran

Abstract

Biscuits were developed by supplementing E. asperula leaf powder and werepackaged in three different materials: paper laminate (PAPER/PET/PE), aluminum laminate (Al/PET/PE), and polypropylene (PP). The study was conducted to investigate changes in biscuit quality during storage through various parameters, which were moisture content, water activity (aw), hardness, color values (L* and a*), total polyphenol content (TPC), total flavonoid content (TFC), and total counts of aerobic microorganisms (AMBC) and yeasts/molds (YMC). Results showed that the texture of the biscuits deteriorated rapidly after 8 weeks of storage in all packaging types. In particular, it was indicated that moisture increased (1.66-2.81 times) and hardness decreased (1.67-2.18 times). However, although aw varied notably (0.4852-0.6328), the reached levels permissive for microbial growth (>0.60), the product consistently maintained low microbial counts (<10 CFU/g) throughout storage. It was suggested that other inhibitory factors played a dominant role in microbial control. Meanwhile, the degradation of TPC and L* in the biscuits followed a biphasic kinetic model, while TFC and a* followed a first-order kinetic model (R2>0.95). The estimated shelf-life indicated that biscuits packed in Al/PET/PE maintained better quality than those packed in PAPER/PET/PE and PP. Therefore, Al/PET/PE packaging appears to be the most effective material for maintaining the quality of biscuits supplemented with E. asperula leaf powder during storage.

Keywords

Biscuits, degradation kinetics, Ehretia asperula, packaging and storage.

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