# The Effect of Various Types of Polymeric Packaging Materials on the Quality of Copioba Cassava Flour

## TL;DR

This study compares how different plastic packaging materials affect the quality of Copioba cassava flour over time.

## Contribution

The study is the first to evaluate packaging materials for preserving the unique qualities of Copioba cassava flour.

## Key findings

- LDPE packaging increased moisture and water activity, while PP and BOPP maintained better stability.
- Fatty acid levels decreased significantly in all packaged flours, with the most microbial growth in LDPE.
- PP and BOPP packaging showed the best performance in preserving Copioba flour's quality.

## Abstract

This study assessed the impact of commercial packaging on the stability and identity of Copioba cassava flour. Flour was packaged in low-density polyethylene (LDPE), polypropylene (PP), and metallized biaxially oriented polypropylene (BOPP) films. Quality changes over time were evaluated via moisture content, water activity (aw), pH, titratable acidity, texture/hardness, color, fatty acid composition, and specific microorganisms. Moisture content and aw increased in the LDPE-packaged flour and the control group. At the end of the storage period, levels of fatty acids had decreased by 55.81–68.28%, with only minor changes in aw. There was a rise in yeast and mold levels up to 4 log CFU/g in flour packaged in LDPE films. In contrast, the levels of Bacillus cereus in flour packaged in PP and BOPP ranged from <1 to 2.30 log CFU/g. PP and BOPP films exhibited the most effective performance among the packaging materials evaluated. The results obtained in this study will contribute to the pursuit of a Geographical Indication GI certification by providing information about the best packaging type for preserving the unique characteristics of Copioba cassava flour, as no study has previously reported on the best type of packaging material for Copioba flour.