The Effect of Packaging Materials and Storage Condition On the Quality of Jasmine Rice

Abstract

Thai jasmine rice is one of the main export and important agricultural products of Thailand. 2-acetyl-1-pyrroline (2AP) is an aroma compound giving aromatic or fragrant rice characteristic. The quality of jasmine rice can be determined by 2AP which is easily loss by transporting through the packaging materials. The barrier properties of packaging materials are the important property, especially for the aromatic food products. Aroma is the main factor in the consumer acceptability of food products. Therefore, this study aimed to determine the effect of packaging films on the aroma quality of jasmine rice at different storage conditions, 25 and 38 °C. The packaging films used in this study were the multilayer films, the oriented polypropylene/aluminium foil/linear low-density polyethylene (OPP/Al/LLDPE), the oriented polypropylene/metallized polyethylene terephthalate/linear low-density polyethylene (OPP/MPET/LLDPE) and the oriented polypropylene/linear low-density polyethylene (OPP/LLDPE) films. Two hundred grams of jasmine rice was packed in the packaging films. The weight loss and color values were determined as the quality of jasmine rice. Moreover, the head space volatiles of rice extracted by SPME were performed on a gas chromatography–mass spectrometry (GC-MS). The results showed that the packaging film types and the storage temperature showed the effect on the quality of jasmine rice. The good quality of jasmine rice was found in the OPP/LLDPE film at low temperature (25 °C). The jasmine rice exhibited the good odor and appearance, bright color and the lowest weight loss during the storage time. In addition, the insect and moth were not found in the multilayer films of jasmine rice for 60 days at 25 °C. The concentration of 2AP was the highest in the OPP/LLDPE followed by OPP/MPET/LLDPE and OPP/AL/LLDPE, respectively. The information from this study can be used for selection the type of packaging film to preserve the quality of rice.