Effect of Different Packaging Materials on Chemical Composition of Fried Onion (Allium cepa L.): A Comparative Study


Onion, Packaging material, Chemical composition.

How to Cite

Umair Khatri, Saghir Ahmed Sheikh, Abdul Qadir khatri, Aasia Akbar Panhwar, & Aijaz Hussain Soomro. (2017). Effect of Different Packaging Materials on Chemical Composition of Fried Onion (Allium cepa L.): A Comparative Study. Journal of Basic & Applied Sciences, 13, 412–417. https://doi.org/10.6000/1927-5129.2017.13.68


Onion is a commonly used vegetable in entire world. The onions have been utilized as a main component in many recipes by different cultures for thousands of years. Due to its significant medicinal properties, nutritional and energy value, onions (Allium cepa L.) impart numerous health benefits to consumers. Therefore, a comparative study was conducted to evaluate the effect of various packaging materials (T1= Polyethylene bags, T2= Aluminum foil, T3= Butter paper and T0= without packaging) on physico-chemical characteristics of fried onion.During storageat the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam. The pH value, titratable acidity (%), moisture (%), ash(%) and total carbohydrates were determined. The results indicated that pH value and total carbohydrates content were significantly affected by storage periods (P<0.05); whereas non-significant effects of packaging were found in titratable acidity, moisture, ash content, respectively.



Odhav B, Beekrum S, Akula U, Baijnath H. Preliminary Assessment of Nutritional Value of Traditional Leafy Vegetables in Kwazulu-Natal, South Africa. J Food Comp and Anal 2007; 20(5): 430-435. https://doi.org/10.1016/j.jfca.2006.04.015

Britannica encyclopedia. 15th edition. Online version 2010.

Sindhagri.gov.pk. 2015. Final estimate of onion crop of sindh province for the year 2014-15.

Pakistan economic survey 2015-16. Agriculture chapter-2, pp. 24.41

PHDEB. Pakistan Horticulture Development and Export Board. Onion marketing Strategy Pakistan. January editon. 2006; 299-303.

Horiuchi J, Tada K, Kobayash M, Kanno T, Ebie K. Biological approach for effective utilization of worthless onions - vinegar production and composting. Res Conserv Recyc 2004; 40: 97-109. https://doi.org/10.1016/S0921-3449(03)00036-3

Gonzalez SJM, Esteban DI, Rodriguez TS, Pizarro C. Valorization of onion waste and by-Products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy. Biotechnol Bioeng 2008; 101: 776-787. https://doi.org/10.1002/bit.21939

Coles R. Introduction. In: Coles R, McDowell D, Kirwan MJ, editors. Food Packaging Technology. London, U.K. Black well Publishing, CRC Press 2003; 31.

Che-man YB, Liu JL, Abdul R, Rahman, Jamilah B. Shelf life of fried potato chips using RBDpalmolein, soyabean oil and their blends, J Fd Lipids 1999; 6: 287-298. https://doi.org/10.1111/j.1745-4522.1999.tb00151.x

Sandhu KS, Bal A, Ahluwalia P. Studies onsuitability of cultivars, frying medium and packaging ofpotato chips. J FdSciTechnol 2002; 39(4): 394-402.

AOAC, 2005. Oficial methods of analysis. AOAC International, Gaithresburg, Maryland, USA.

Fellows P, Axtell B. Packaging materials, In: Fellows P, Axtell B, editors Appropriates food packaging materials and methods for small businesses. Essex, U.K.:ITGD pPublishing 2002; 152-73.

Sabato SF, Da-Silva JM, da Cruze JN. Effect of physical, chemical and sensorial of irradiated tommy Atkins mangoes in an international consignment. J Food Cont 2009; 120: 284-288. https://doi.org/10.1016/j.foodcont.2008.05.005

Dabhade RS, Khedkar DM. Studies of drying and dehydration of raw mangoes for preparation of mango powder (Amchur) VI: Changes in chemical constituents of raw mango powder during storage. Indian Food Packer 1980; 34: 48-54.

Onyejegbu CA, Olorunde A. Effect of raw material processing Conditions and packaging on the quality of plantain chips. J Sci Food Agric 1995; 68(3): 279-283. https://doi.org/10.1002/jsfa.2740680304

Amany MMB, Mostafaand DMM, Shaker AM. Relationship between chemical composition and sensory evaluation of potato chips made from six potato varieties with emphasis on the quality of fried sunflower oil. World J Dairy Food Sci 2009; 4(2): 193-200.

Gazmuri AM, Bouchon P. Analysis of wheat gluten and starch metrics during deep-fat frying. Food Chem 2009; 108: 500-510.

Peter- Ikechukwu AI, Ihediohanma NC, Bede EN, Ibeabuchi JC, Abaleke UO. Effects of physical characteristics of polyethylene packaging materials on storage stability of preservative free plantain chips. Pak J Nutri 2014; 13(12): 716-721. https://doi.org/10.3923/pjn.2014.716.721

Sagar VR, Neelavathi R. Influence of packaging materials on the quality of ready to eat dehydrated carrot shreds. J Food Sci Technol 2005; 42: 418-421.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2017 Umair Khatri, Saghir Ahmed Sheikh, Abdul Qadir khatri, Aasia Akbar Panhwar , Aijaz Hussain Soomro