Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5362–5373 | Cite as

Effect of packaging methods and storage conditions on quality characteristics of flour product naan

  • Xiaoyan ZhaoEmail author
  • Han Sun
  • Haitao Zhu
  • Hongkai Liu
  • Xiaowei Zhang
  • Zuoshan FengEmail author
Original Article


The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and − 20 °C) for different time (0–49 days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25 °C had considerably lower levels. The moisture content of naan in DP and VP at 25 °C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 log CFU g−1, respectively. At 4 and − 20 °C, the moisture content of naan in OPP, VP and DP during storage reduced, the acid values at storage the 38th day dramatically increased (p < 0.05), the MC slowly increased, but these in DP samples was lower. The Ultraviolet (UV) and microwave (MW) radiation time was varied to study its effect on the shelf life of naan at 25 °C. The moisture content of UV and MW treated naan were not significantly different from those of control naan (p > 0.05), but the demerit points, acid values and MC reduced, the shelf life of naan was extended. The combination of DP and MW methods was a better efficient way to reduced negative quality changes of naan during storage.


Naan Packaging methods Storage Quality Ultraviolet Microwave 



Financial support of this work by National Natural Science Foundation of China (21406133) and National Key Technology Support Program of China (2015BAD29B04).


  1. Alothman M, Bhat R, Karim AA (2009) UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov Food Sci Emerg Technol 10:512–516CrossRefGoogle Scholar
  2. AOAC (2012) Official methods of analysis, 19th edn. Association of Official Agricultural Chemists, Washington, DCGoogle Scholar
  3. AOCS (2006) AOCS official and tentative methods of the American oil chemists’ society, 4th edn. AOCS Press, ChampaignGoogle Scholar
  4. Auksornsri T, Tang JM, Tang ZW, Lin HM, Songsermpong S (2017) Dielectric properties of rice model food systems relevant to microwave sterilization process. Innov Food Sci Emerg Technol 42:165–172CrossRefGoogle Scholar
  5. Barcenas M, Rosell CM (2006) Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food Chem 94:438–445CrossRefGoogle Scholar
  6. Benlloch-Tinoco M, Pina-Pérez MC, Martínez-Navarrete N, Rodrigo D (2014) Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree. Innov Food Sci Emerg Technol 22:131–136CrossRefGoogle Scholar
  7. Chun HH, Kim JY, Song KB (2010) Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation. Food Sci Biotechnol 19:547–551CrossRefGoogle Scholar
  8. Clingman CD, Hooper AJ (1986) The bacterial quality of vacuum-packaged fresh fish. Dairy Food Sanit 6:194Google Scholar
  9. Galic K, Curic D, Gabric D (2009) Shelf life of packaged bakery goods: a review. Crit Rev Food Sci 49(5):405–426CrossRefGoogle Scholar
  10. Gayán E, Álvarez I, Condón S (2013) Inactivation of bacterial spores by UV-C light. Innov Food Sci Emerg Technol 19:140–145CrossRefGoogle Scholar
  11. Guerrero-Beltrán JA, Barbosa-Cánovas GV (2004) Advantages and limitations on processing foods by UV light. Food Sci Technol Int 10:137–147CrossRefGoogle Scholar
  12. Guo XY, Yue Y (2016) Nang. Compos Commun 9:34 (China) Google Scholar
  13. Guo SG, Bai FY, Jiang AM, Shao XY, Wang ZJ, He WX (2009) Cantonese sausage main ingredients and baking process on the impact of acid value. Food Ind Sci Technol 30(6):79–82Google Scholar
  14. Haughton PN, Lyng JG, Cronin DA, Morgan DJ, Fanning S, Whyte P (2011) Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces. J Food Prot 74:565–572CrossRefGoogle Scholar
  15. Huo YQ, Tang SW, Yu B (2017) Insecticidal sterilization of microwave and its application in food processing and preservation. J Hubei Univ Arts Sci 38(8):15–20Google Scholar
  16. International Commission on Microbiological Specifications for Foods (ICMSF) (1998) Microorganisms in foods. In: Microbial ecology of food commodities, vol 6. Blackie Academic and Professional, BaltimoreGoogle Scholar
  17. Iwaguch S, Matsumura K, Tokuoka Y, Wakui S, Norimichi Kawashima N (2002) Sterilization system using microwave and UV light. Colloids Surf B Biointerfaces 25:299–304CrossRefGoogle Scholar
  18. Jongyingcharoen JS, Cheevitsopon E (2016) Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality. LWT Food Sci Technol 71:243–248CrossRefGoogle Scholar
  19. Karaoglu MM, Kotancilar HG, Gurses M (2005) Microbiological characteristics of part-baked white pan bread during storage. Int J Food Prop 8(2):355–365CrossRefGoogle Scholar
  20. Khoshakhlagh K, Hamdami N, Shahedi M, Le-Bail A (2014) Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. J Cereal Sci 60:42–47CrossRefGoogle Scholar
  21. Kotsianis IS, Giannou V, Tzia C (2002) Production and packaging of bakery products using MAP technology. Trends Food Sci Technol 13(9–10):319–324CrossRefGoogle Scholar
  22. Kumaresan A, Kadirvel G, Bujarbaruah KM, Bardoloi RK, Das A, Kumar S, Naskar S (2009) Preservation of boar semen at 18 °C induces lipid peroxidation and apoptosis like changes in spermatozoa. Anim Reprod Sci 110:162–171CrossRefGoogle Scholar
  23. Kung HF, Lee YC, Lin CW, Huang YR, Cheng CA, Lin CM, Tsai YH (2017) The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. J Food Drug Anal 25:812–818CrossRefGoogle Scholar
  24. Leuschner RGK, O’Callaghan MJA, Arendt EK (1997) Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics. Int J Food Sci Technol 32:487–493CrossRefGoogle Scholar
  25. Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A (2017) Shelf life assessment of industrial durum wheat bread as a function of packaging system. Food Chem 224:181–190CrossRefGoogle Scholar
  26. Monteiro MLG, Marsico ET, Mano SB, Teixeira CE, Canto ACVCS, Vital HC, Conte-Júnior CA (2013) Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated. Food Sci Nutr 1:298–306CrossRefGoogle Scholar
  27. Nettles Cutter C (2002) Microbial control by packaging: a review. Crit Rev Food Sci Nutr 42:151–161CrossRefGoogle Scholar
  28. Novotni D, Ćurić D, Galić K, Škevin D, NeCeral S, Kraljić K, Gabrić D, Ježek D (2011) Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes. LWT Food Sci Technol 44:643–649CrossRefGoogle Scholar
  29. Özogul F, Polata A, Özogul Y (2004) The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem 85:49–57CrossRefGoogle Scholar
  30. Rodrigues BL, da Silveira AT, Sampaio GSL, Cabral CC, Araujo JVA, Franco RM, Mano SB, Junior CAC (2016) Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Control 60:596–605CrossRefGoogle Scholar
  31. Rodriguez-Aguilera R, Oliveira JC (2009) Review of design engineering methods and applications of active and modified atmosphere packaging systems. Food Eng Rev 1:66–83CrossRefGoogle Scholar
  32. Roig-Sagués AX, Gervillab R, Pixnera S, Terán-Peñafiela T, Hernández-Herrero MM (2018) Bactericidal effect of ultraviolet-C treatments applied to honey. LWT Food Sci Technol 89:566–571CrossRefGoogle Scholar
  33. Sourki AH, Ghiafeh Davoodi M, Tabatabaei Yazdi F, Ortazavi SA, Karimi M, Razavizadegan Jahromi SH, Pourfarzad A (2010) Staling and quality of Iranian flat bread stored at modified atmosphere in different packaging. World Acad Sci Eng Technol 69:390–395Google Scholar
  34. Tremarin A, Brandão TRS, Silva CLM (2017) Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice. LWT Food Sci Technol 78:138–142CrossRefGoogle Scholar
  35. Valero A, Cejudo M, García-Gimeno RM (2014) Inactivation kinetics for Salmonella enteritidis in potato omelet using microwave heating treatments. Food Control 43:175–182CrossRefGoogle Scholar
  36. You YJ (2017) Preparation of naan from wheat flour and the influence of static simulated digestion on gluten proteins. Nanchang University, NanchangGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food and Nutrition, Culinary InstituteUniversity of JinanJinanChina
  2. 2.College of Food Science and PharmacyXinjiang Agricultural UniversityÜrümqiChina

Personalised recommendations