Influence of packaging materials on the quality and shelf life of Mohanthal during storage

The present investigation evaluated the influence of four different packaging materials on the storage stability of Mohanthal, a traditional Indian dairy product. Mohanthal was packaged in cardboard boxes, polystyrene tubs, LDPE pouches, and laminates and stored at controlled temperature of 30 ± 1 °C. Changes in various parameters such as β-carotene levels, physicochemical properties, color profiles, sensory characteristics, and microbiological quality of the Mohanthal were evaluated throughout storage. The findings indicated that the rate of decrease in β-carotene was lower for the Mohanthal samples packaged in laminates compared to the other packaging materials. The extent of lipid oxidation was notably higher in samples stored in cardboard boxes and LDPE pouches than in the other packages. Over the storage period, all Mohanthal samples exhibited a decrease in browning and yellowness indexes, while an opposite trend was observed for the whiteness index. Regarding moisture content, the most notable decrease was found in Mohanthal packaged in cardboard boxes, whereas laminates showed a lower reduction rate. Furthermore, laminates provided superior protection among the tested materials, retaining higher β-carotene levels and minimizing moisture loss, lipid oxidation, and reduction in sensory qualities. Polystyrene tubs were also effective but less so compared to laminates. Conversely, cardboard boxes and LDPE pouches showed higher moisture loss, lipid oxidation, and microbial growth. The sensory acceptability of Mohanthal decreased over storage, with laminates and polystyrene tubs extending shelf life up to 20 days compared to 16 days for other materials.