Packaging Preserves Chocolate

IOANNINA, GreeceChocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods, according to a new study published in Innovative Food Science & Emerging Technologies.

Researchers at the University of Ioannina investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Researchers reported that in samples with the oxygen absorber significant changes in taste were observed after four months of storage at 20 degrees C while in all other samples significant changes were observed starting from the second month of storage. But they found color changes were the least in samples packaged under vacuum.

They concluded that in samples packaged with an oxygen absorber, irrespective of packaging material, the shelf life was at least 12 months.