Overall Migration and Quality Evaluation of Tomato Ketchup and Guava Jelly Packed in Biodegradable Films during Storage

This study focuses on the effect of factors like the nature of the food, the type, time, and temperature of contact on overall migration (OM) from packaging material to food. The OM from the biodegradable film in contact with food products such as tomato ketchup and guava Jelly were investigated for six months using simulant ‘B’ as per IS 9845:1988. Under the room temperature storage condition for six months, the selected food products were checked for quality and stability. The maximum OM during the migration study was 4.24 mg/dm2 for tomato ketchup and 3.48 mg/dm2 for guava jelly, both of which were within the standards-permitted limits. Total Soluble Solids (TSS) and pH gradually increased whereas ascorbic acid was reduced in tomato ketchup during storage. The total sugar of jelly increased during the storage study from 46.92 to 66.10 %. The findings revealed that the OM rate was well within the specifications of the Bureau of Indian Standards (BIS) while the quality parameters of TSS, pH, and total sugar were altered after and during the three months of storage study. So, using this biodegradable film, tomato ketchup and guava jelly can be packaged safely for up to three months.