I am currently doing research on which packaging would be the best to preserve fresh Cordyceps in 5°C during a month. I check the DPPH content once a week and checked batch will be disposed. Is it normal for the result during a month to keeps going up and down and then up? I did read a research about tomato preservation in PP and PE packaging, the DPPH content would increase and then lightly decrease for the rest of it shelf life study, but never would i read about something like my result.
Hi,
You have indicated that you test the antioxidant activity every week, for how long (3 months, 6 months or 12 months)? how many types of packaging did you use for your experiments? Did you observe any significant differences between the tested packages?
Regards,
Abderrahim Alahyane
Hello, I checked their antioxidant content for 1 month in 4 type of packaging that is PE, PA, biodegradable, PVC. After a month, DPPH content of PVC would be around 18 -22%. Meanwhile, the other packages's DPPH content would increase and decrease continously. PE is around 11 -21%, PA and biodegradable is around 13 -19%.
Check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464073/
https://core.ac.uk/download/pdf/217402655.pdf
Also check https://www.hindawi.com/journals/tswj/2014/279451/
https://www.hindawi.com/journals/jfq/2017/3742183/
Kindly check on this paper
https://www.mdpi.com/1420-3049/27/1/106/pdf
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