EC Nutrition

Objective: This research was done to examine the impact of various packaging materials on the physiochemical characteristics of pasteurized camel milk.

Methods: In the current study, a variety of packaging materials were used, including (i) PET bottles, (ii) PP cups, (iii) PS cups, (iv) LDPE bottles, (v) LPET bottles, (vi) HDPE bottles, (vii) aluminum cans, (viii) emerald green glass, and (ix) cartoon bottles (250 ml size). During the summer and winter, pasteurized camel milk samples were aseptically packed in a variety of packaging materials under aseptic conditions (80°C, 16s). They were put in the refrigerator and kept there for 30 days at 5°C. The study investigated the physiochemical parameters including density, pH, acidity, protein, fat, lactose, (TS), (S-N-F), and lactose. The overall migration of the food product from the packaging was also calculated for each package.

Results: The results indicated variations in almost all physicochemical properties of pasteurized camel milk packed in various packaging materials. On the other hand, the season did not affect the values of the tested physicochemical properties. Furthermore, all packaging materials showed chemical migration from the packaging to the food product in the range of 1.25 to 2.05 (mg/dm²) according to the overall migration test of the food packaging materials. Still, the migration limit was less than the limit of 10 (mg/dm² of the European Union Standards and complying with the UAE regulations.

Conclusion: In conclusion, we should consider the significance of packaging barrier physicochemical qualities and make our choice in accordance with the nature of the product when selecting the right packing materials for camel milk.

Keywords: Polypropylene (PP); Polystyrene; Protein; Density; Total Solids; Acidity; Overall Migration

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