LWT - Food Science and Technology 125 (2020) 109212

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LWT - Food Science and Technology

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Effects of package type on the quality of fruits and nuts panned in chocolate T
during long-time storage
Agnieszka Kitaa, Sabina Lachowiczb,∗, Paulina Filutowskaa
a
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, 37, Chełmoñskiego Street, 51-630, Wroclaw, Poland
b
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, 37, Chełmoñskiego Street, 51-630, Wroclaw, Poland

ARTICLE INFO ABSTRACT

Keywords: Chocolate confectionery is a type of food the demand for which is observed to increase successively, therefore
Chocolate products special attention ought to be paid to its quality; while the quality is primarily influenced by the type of a
Polyphenols packaging method and storage time. In this study, we describe results of determinations of the impact of long
Antioxidative activity storage time and package type on chemical parameters, antioxidant capacity, and sensory quality of chocolate
Sensory evaluation
panned cherries, figs, hazelnuts, and almonds. Chocolate products packed using vacuum (V), modified atmo-
PCA
sphere (MA) or traditional packages (T) were stored under standard conditions for 18 months. Most of the
products tested in this work throughout a long storage time and in different packages have not been analysed in
this respect until now. The findings from this work demonstrate that both the storage time and the package type
influence the quality of the finished products. The principal component analysis revealed the highest content of
polyphenolic compounds that was correlated with the antioxidative activity and the highest scores given in the
sensory analysis for the chocolate panned cherries and figs stored up to 9-months and for the chocolate panned
hazelnuts and almonds stored for up to 15-months. Study results allow concluding that the T and V type
packages can be recommended for the storage of chocolate panned cherries and figs, the MA and V type packages
– for chocolate panned hazelnuts, whereas the MA packages – for chocolate panned almonds to preserve their
high quality throughout a long storage period. In addition, results obtained are very important not only for the
science but also for both the producers and the consumers.

1. Introduction (Shishir, Taip, Saifullah, Aziz, & Talib, 2017).

The chocolate panned products represent a type of food products
exhibiting high storage stability. Preservation of a high quality of food
products during their storage requires monitoring such parameters as:
temperature, air humidity, oxygen content in the storage room as well
as proximate chemical composition of the products, including in par-
ticular their lipids content (Nattress, Ziegler, Hollender, & Peterson,
2004; Steele, 2004). Apart from the aforementioned factors, the pos-
sible length of the storage period is also determined by the type of
package (Nightingale, Cadwallader, & Engeseth, 2012; Świderski,
2010). In turn, throughout the storage period, all these factors can in-
duce undesirable changes in food products that may diminish their
acceptability or make them unacceptable by consumers (Yang, Zheng,
& Cao, 2009). Hence, the choice of a suitable packaging method is
considered to be the final step in a product's development process that
should ensure its high quality and safety within a set period of time
To minimize the adverse processes ongoing in chocolate panned
products, like e.g. modification of taste, aroma, consistency, colour or
surface, they should be stored in a dark room with a limited access of
oxygen. The type of package used allows protecting a food product
against effects of external factors and can also inhibit processes oc-
curring in a product (Beckett & Phil, 2009; Steele, 2004; Talbot, 2009;
Nightingale et al., 2012). The choice of a package should be driven by,
i.a., water activity of a food product. To ensure higher storage stability,
chocolates are packed in packages that form barriers to water vapor and
fat, like e.g. polypropylene foil. Waxed paper, glassy coated paper, and
recycled fiber (RCF) water-proof paper are also used to this end (Berk,
2018; Mexis, Badeka, Riganakos, & Kontominas, 2010).
The chocolate panned products have mainly been packed in
packages made of polypropylene film filled with a mixture of gas the
composition of which corresponded to the composition of the air, which
principally determined their best before date. However, in accordance

∗
Corresponding author. Wrocław University of Environmental and Life Sciences, Faculty of Biotechnology and Food Science, Department of Fermentation and
Cereals Technology, 37 Chełmońskiego Street, 51-630, Wroclaw, Poland.
E-mail addresses: agnieszka.kita@upwr.edu.pl (A. Kita), sabina.lachowicz@upwr.edu.pl (S. Lachowicz).

https://doi.org/10.1016/j.lwt.2020.109212
Received 3 January 2020; Received in revised form 21 February 2020; Accepted 25 February 2020
Available online 27 February 2020
0023-6438/ © 2020 Elsevier Ltd. All rights reserved.
A. Kita, et al.
to literature reports (Jia, Yan, Yuan, Dai, & Li, 2019; Shishir et al.,
2017; Özogul, Polat, & Özogul, 2004), it would be worthwhile to check
the effects of a vacuum packing (V) method or a modified atmosphere
(MA) packaging method on the quality of common chocolate panned
products during their long-term storage. The V packaging method
consists mainly in removing the air from the package prior to its sealing
and is expected to protect food products against oxidation as well as
against undesirable anaerobic bacteria (Özogul et al., 2004). In turn,
the packaging in the MA is considered suitable to extend the shelf life of
food products (Gómez & Lorenzo, 2012). The MA is usually composed
of such gases as carbon dioxide and nitrogen (Rocculi, Tylewicz, &
Pękosławska, 2009). In addition, the MAP is an environment-friendly
method and therefore MA packages will be more extensively used in the
packaging industry and food processing (Jia et al., 2019).
Investigations conducted so far into the storage stability of choco-
late panned products have mainly been focused on analyses of changes
ongoing in these products (Berk, 2018; Mexis et al., 2010; Nightingale
et al., 2012). In addition, sparse information is available on the effect of
long-time storage and package type choice on the physiochemical
parameters of these products. Therefore, the objective of this study was
to evaluate the impact of the type of package (traditional, vacuum,
modified atmosphere) on chemical and sensory properties of chocolate
panned fruit and nuts (cherries, figs, hazelnuts, and almonds) during
their long-time storage. The choice of food products analysed in the
study was driven by the high frequency of their consumption.
2. Materials and methods
2.1. Plant materials
The experimental material included chocolate panned products
manufactured by one of the local producers using a traditional tech-
nology of panning in chocolate. Two types of chocolate panned nuts:
hazelnuts and almonds panned in milk chocolate, as well as two types
of chocolate panned fruits: candied cherries and figs panned in dessert
chocolate, were used in the study. Fruits: sour cherries candied in sugar
syrup – 50%; dessert chocolate (cocoa minimum 43%) – 49%; glazing
agents (arabic gum and shellac); oval shape; figs: naturally dried – 50%;
dessert chocolate (cocoa minimum 43%) – 49%; glazing agents (arabic
gum and shellac); oval shape; nuts: dry roasted nuts 18%; milk cho-
colate (cocoa minimum 32%) – 81%; glazing agents (arabic gum and
shellac); oval shape. Once manufactured, the chocolate panned pro-
ducts were packed at producer's plant in three types of packages with
the weight of 100 g: a traditional package (T) made of polypropylene
film (PP: density 900–910 kg/m3, hardness 25–50 N/mm3) closed with
a metal clip; a vacuum package (V) – made of transparent PP film,
thermally sealed (V); and a modified atmosphere packaging (MA) –
made of metalized film, sealed using a Multivac model A 300 vacuum-
packaging machine (Bury, Lancs., UK). The MA package was filled with
the following mixture of gasses: 98–99% N2, 1–2% O2; 200 g, (MA).
The chocolate panned products were stored under climatic cham-
bers of the HPP series (Donserv, Warsaw, Poland) with standard con-
ditions (temperature: 20 °C, relative air humidity: 40–50%, no access of
light) for 18-months. The temperature was constant during all storage
time. Samples were collected for analyses immediately after manu-
facture and after every 3 months of storage.
The products were determined for: moisture content, properties of
the lipid fraction (acid value, peroxide value), total polyphenols con-
tent, and antioxidative activity.
2.2. Determination of chemical parameters
Moisture content was determined by drying method (PN-84/A-
88027). Acid and peroxide values were determined in fat fraction of
stored products after extraction by Folch method (ISO 3960:2017,
PN–ISO 660:2010). Results are reported as the arithmetic mean of three
2
LWT - Food Science and Technology 125 (2020) 109212
independent repetitions, taking into account the standard deviation
(SD).
2.3. Determination of total polyphenols content
The powdered samples (1 g) were extracted with 5 mL of acetone.
Afterwards, the material was incubated for 15 min under sonication
(Sonic 6D, Polsonic, Warsaw, Poland), and left at 4 °C for 24 h. Next,
the slurry was centrifuged at 19,000 g for 10 min. Then, the super-
natant was removed with acetone, mixed with 10 mL of MeOH/water
(80:20%, v/v) + 1% HCl, sonicated at 20 °C for 15 min, and left at 4 °C
for 24 h. Then, the extract was again sonicated for 15 min, and cen-
trifuged at 19,000 g for 10 min. All extractions were carried out in
triplicate.
The total polyphenolic content of the extracts was determined using
the Folin–Ciocalteu colorimetric method, as described by Gao, Björk,
Trajkovski, and Uggla (2000). Extracts (0.1 mL) and Folin–Ciocalteu
reagent (0.2 mL) were pipetted into cuvettes. After 3 min, 1 mL of a
20% aqueous solution of sodium carbonate (Na2CO3) and 2 mL of
distilled water were added. The absorbance at 765 nm was measured
after 1 h. All data were obtained in triplicate. The results were ex-
pressed as mg gallic acid (GA)/100 g of dry weight (d.w.).
2.4. Analysis of antioxidant activity
The ABTS, DPPH and FRAP assays were determined according to Re
et al. (1999), Yen and Chen (1995) and Benzie and Strain (1996). An-
tioxidant capacity was measured by ABTS, DPPH and FRAP assays using
a UV-2401 PC spectrophotometer (Shimadzu, Kyoto, Japan) and was
expressed as mmol of Trolox (TE)/100 g d.w.
2.5. Sensory attributes
The sensory properties of the obtained confectionery products were
evaluated before and after 3, 6, 9, 12, 15, and18-months storage using a
nine-degree hedonic scale with boundary indications: “I do not like it
extremely” (1) to “I like it extremely” (9). The assessment included the
following quality attributes: texture, colour, taste, smell, surface, and
overall acceptability. It was conducted by a group of 30 consumer pa-
nelists (15 men and 15 women at the age of 20–65). In addition, flavour
analysis was carried out and the panelists could choose among the
options: sweet, sour, bitter, cocoa, chocolate, fruit, tart, earthy, jerk,
musty, coffee, spicy, wine, and nutty. Coded samples were provided to
the panelists for the evaluation at 20 °C in uniform 50-mL plastic
containers (Lachowicz, Wojdyło, Chmielewska, & Oszmiański, 2017;
Sánchez-Rodríguez, Cano-Lamadrid, Carbonell-Barrachina, Sendra, &
Hernández, 2019).
2.6. Statistical analysis
Statistical analysis, double-way ANOVA, Duncan's test, principal
components analysis (PCA) were prepared using Statistica version 13.3
(StatSoft, Kraków, Poland) and determined significant differences
(p < 0.05) between mean parameters values.
3. Results and discussion
3.1. Chemical parameters
Moisture content of cherries, figs, hazelnuts, and almonds panned in
chocolate decreased with the extending storage time. Significant dif-
ferences were observed for cherries, figs, hazelnuts, and almonds in
every type of package (T, V, MA) (P > 0.05) (Table 1). In addition, the
moisture content of the chocolate panned products was significantly
affected by package type. In the case of chocolate panned cherries, the
highest moisture content at the end of storage time was determined in
A. Kita, et al. LWT - Food Science and Technology 125 (2020) 109212

these packed in V (7.86%) and the lowest in these packed in T (5.15%).

0.00d

86.60 ± 0.11d
75.58 ± 0.10g
26.57 ± 0.03n
64.39 ± 0.08j
13.93 ± 0.02°
63.01 ± 0.08j
0.00k
0.00e
0.00e
0.00f

0.00l
In turn, in the case of chocolate panned figs, the highest moisture was
determined in the samples packed using MA (9.23%), while the lowest

±
±
±
±
±
±
one – in these packed in V (7.16%). The type of package had significant

1.28
1.26
1.24
1.23
1.04
0.99
MA

effect on the moisture content of chocolate panned nuts. Water content

of stored products is determined by, among other things, package type
0.00 fg

0.10h
0.10g
0.11e

0.12c
0.10f

0.09i
0.00b
0.00a
0.00e

0.00c

0.00c
and storage conditions (Rafsanjani, Daneshi, & Shakerardekani, 2018).

±
±
±
±
±
±
The chocolate panned products are composed of multiple layers and
±

±
±
±
±
±

83.71
77.62
88.55
74.53
68.95
73.89
therefore are susceptible to water migration across these layers and also
1.25
1.21
2.00
1.39
1.42
1.37
Almonds in chocolate

present regions with various water activities. To reach the thermo-

V

102.81 ± 0.13a
dynamic balance, water tends towards the lowest activity. In chocolate,

28.76 ± 0.04m
95.57 ± 0.17b

59.98 ± 0.08k
89.15 ± 0.12c

30.86 ± 0.04l

65.11 ± 0.08j
0.00h
0.00d

0.00d
0.00e

0.00c
0.00i
0.00j

water is adsorbed mainly by molecules of saccharose and cocoa powder

(Ghosh, Ziegler, & Anantheswaran, 2005). An increase in moisture
±
±
±
±
±
±
±

content of chocolate is, however, a rare phenomenon because the outer

1.28
1.24
1.18
1.12
1.09
1.33
1.29

lipid layer protects the finished product (Vercet, 2003). Changes in

T

moisture content of the chocolate panned products observed in this

286.62 ± 0.37b
282.14 ± 0.37b
279.40 ± 0.36b
149.03 ± 0.19h

144.28 ± 0.19h
0.00 ab

99.86 ± 0.13j
0.00h
0.00d
0.00d
0.00g
0.00c

study in the last months of their storage could be due to damage of the
lipid coat caused by the swelling of cocoa mass molecules in the outer
±
±
±
±
±
±

layer of chocolate (Ghosh, Ziegler, & Anantheswaran, 2005). Similar

1.46
1.39
1.29
1.28
1.18
1.14
MA

observations regarding an increase in moisture content were reported

by Rossini, Norena, and Brandelli (2011). What is more, Ghosh, Ziegler,
270.16 ± 0.35cd

158.17 ± 0.21h
184.40 ± 0.24g
223.30 ± 0.29f
222.51 ± 0.29f

122.76 ± 0.16i
0.00cd
0.00d
0.00e
0.00c

& Anantheswaran (2005) observed that cocoa powder adsorbed more

0.00f
0.00i

water than saccharose did, which could explain differences in moisture

±
±
±
±
±
±

content between the analysed fruits panned in dessert chocolate and

1.43
1.36
1.31
1.29
1.21
1.10
Hazelnuts in chocolate

nuts and almonds panned in milk chocolate. Ozturk, Sagdic, Yalcin,

V

Capar, and Asyali (2016) demonstrated that nuts stored in V type

292.22 ± 0.53a

246.43 ± 0.32e
272.50 ± 0.35c

150.81 ± 0.20h
0.00 ab

61.51 ± 0.08k

72.25 ± 0.09k
51.81 ± 0.07l

package had a higher moisture content in the last period of storage

0.00b
0.00a
0.00a

0.00a
0.00a
0.00e
Moisture and total of polyphenolic compounds in the tested products, depending on the packaging used, stored for 18 months.

compared to the products packed under MA (30% CO2,70% N2), which

±
±
±
±
±
±
±

confirms results obtained in the present study for moisture content of

1.47
1.45
1.42
1.44
1.45
1.47
1.29

chocolate panned almonds. In addition, Rafsanjani et al. (2018) showed

T

that the presence of oxygen in the package had no significant effect on

0.67d
0.65d

0.40h

0.22k
0.53f

0.35i
0.01cd

water content of the product, regardless of storage time.

0.01d

0.01d

0.01b
0.01a

0.01f

Peroxide values of cherries, figs, hazelnuts, and almonds panned in

±

±
±
±
±

chocolate increased with the extending storage time, except for tradi-
±
±
±
±
±
±

515.88
500.63
409.79
308.44
268.22
166.71
8.42
9.35
8.59
8.44
8.19
9.23

tionally packaged cherries and almonds in the case of which the value
MA

of this parameter has changed significantly (Fig. 1). In addition, storage

385.84 ± 0.50g

124.64 ± 0.16m
590.16 ± 0.77b
556.49 ± 0.72c

143.33 ± 0.19l
173.97 ± 0.23j

time had significantly effect on the peroxide values, except the 12

0.01m
0.01n
0.01g

0.01i

0.01l
0.01j

month. The highest increase of peroxide value was recorded in the lipid
fraction of cherries (V, MA), figs (V, MA) and nuts (T, V). In turn, the
±
±
±
±
±
±

type of package differentiated the rate of oxidative changes. Only the

7.85
6.87
7.60
7.45
7.23
7.16
V

chocolate panned cherries and almonds stored in V and MA type

1.19a
Figs in chocolate

0.72c
0.57e

0.21k
0.39i
0.35i

0.18l

packages had a higher peroxides content. Raisi, Ghorbani, Mahoonak,

0.01h

0.01d

0.01k
0.01g

0.01e
0.01c
0.01°

Kashaninejad, & Hosseini (2015) studied the effect of storage atmo-

±

±
±

±
±
±

sphere of raw almond kernels on their oxidative stability. They noted

±
±
±
±
±
±
±

660.10
550.22
439.37
297.22
272.99
160.68
140.79

that the type of packaging had a significant impact on peroxide contents

7.78
7.82
8.68
6.83
8.45
8.38
7.39

after seven months of preservation. Besides, storage conditions affect

T

Different letters represent significant differences (p < 0.05).

the quality of hazelnuts and almonds and prolonged preservation can

± 0.56d

± 0.15m
± 0.56d
± 0.53e

± 0.19l
± 0.28j
0.01h
0.01b

0.01g
0.01c

0.01i
0.01j

cause deterioration in both the taste and nutritional value of nuts

(Freitas-Silva & Venâncio, 2011; Ma, Lu, Liu, & Ma, 2013; Mexis et al.,
±
±
±
±
±
±

428.39
408.42
428.39
212.85
113.11
143.73

2010). It happens because hydroperoxides are the basic products of

8.62
8.43
7.28
6.66
6.62
6.47

Values are means ± standard deviation. n = 3.

MA

oxidation, while the peroxide value is used to determine the moment of

oxidation during storage.
428.58 ± 0.56d 679.14 ± 0.88b
372.44 ± 0.48f 454.22 ± 0.59c
298.51 ± 0.39h 343.33 ± 0.45g
182.97 ± 0.24k 271.85 ± 0.35i
63.45 ± 0.08n 150.13 ± 0.20l
7.86 ± 0.01 fg
8.55 ± 0.01bc

185.02 ± 0.24k 47.75 ± 0.06°

8.00 ± 0.01ef
8.21 ± 0.01d
8.06 ± 0.01e

7.97 ± 0.01f

Throughout the storage time, significant differences were noted in

Polyphenolic compounds [mg GA/100 g d.w.]

the acid value of the analysed samples. The highest acid value was
found in chocolate panned cherries (an average of 12–14 mg KOH/g),
and the lowest one in chocolate panned almonds (2–3 mg KOH/g)
Cherries in chocolate

(Fig. 2). In the hazelnuts and almonds panned in chocolate, significant

742.64 ± 1.34a
8.75 ± 0.01ab
8.93 ± 0.01aa

5.25 ± 0.00m
5.15 ± 0.00n
6.08 ± 0.00k

differences were observed in the content of free fatty acids. In turn, in

7.92 ± 0.01f

6.00 ± 0.00l

the case of chocolate panned figs – significant differences were noted at

the end of storage. Many authors have demonstrated increases in the
acid and peroxide values along with extending storage time of choco-
T

late products (Ghirardello et al., 2013; Ozturk et al., 2016; Rafsanjani

Moisture [%]
Storage time

et al., 2018; Rossini et al., 2011). Rafsanjani et al. (2018), who analysed
stored chocolate products, showed the hydrolytic changes to proceed
[month]
Table 1

slower in vacuum packages, whereas oxidative changes – in traditional

12
15
18

12
15
18

b
a
0
3
6
9

0
3
6
9

packages. In turn, Ghirardello et al. (2013) proved that both the storage

3
A. Kita, et al. LWT - Food Science and Technology 125 (2020) 109212

Fig. 1. Peroxide number value (meq O2/kg) of fat extracted from cherries (a), figs (b), hazelnuts (c) and almonds (d) in chocolate stored in three types of packaging:
traditional (T-blue colour), vacuum (V-orange colour), and modified atmosphere (MA-gray colour) for 18 months. Different letters represent significant differences
(p < 0.05). (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)

Fig. 2. Acid value (mg KOH/g) of fat extracted from cherries (a0, figs (b), hazelnuts (c) and almonds (d) in chocolate stored in three types of packaging: traditional
(T-blue colour), vacuum (V-orange colour), and modified atmosphere (MA-gray colour) for 18 months. Different letters represent significant differences (p < 0.05).

4
A. Kita, et al. LWT - Food Science and Technology 125 (2020) 109212

Fig. 3. Antioxidant activity measured by ABTS (a–d), FRAP (e–h), DPPH (i–l) [mmol TE/100 g d.w.] of cherries (a, e, i), figs (b, g, k), hazelnuts (c, f, j) and almonds
(d, h, l) in chocolate stored in three types of packaging: traditional (T), vacuum (V), and modified atmosphere (MA) for 18 months. Different letters represent
significant differences (p < 0.05).

5
A. Kita, et al.
conditions and storage time (12 months) had a significant impact on
acidity parameters and peroxides content, which is consistent with the
above-presented results. In contrast, Ozturk et al. (2016) demonstrated
the lowest peroxide values in vacuum-packed products after 7 months
of storage.
Increases in contents of free fatty acids and peroxides are indicative
of the first oxidation reactions.
3.2. Polyphenolic compounds and antioxidant activity
Results of analyses of the total content of polyphenolic compounds
determined with the Folin–Ciocalteu method, and of antioxidative ac-
tivity assayed with the ABTS, FRAP, and DPPH test in chocolate panned
cherries, figs, nuts, and almonds stored in three types of packages for 18
months are presented in Table 1 and Fig. 3. Significant differences were
noted for measured products (P > 0.05) (Table 1).The total content of
polyphenolic compounds before storage ranged from 95.57 in almonds
to 742.64 mg GA/100 g d.w. in cherries. Throughout 18 months of
storage, the total polyphenolic compounds content decreased, on
average, by 56, 61, and 66% in cherry products; by 45, 50, and 53% in
fig products; by 29, 33, and 51% in nut products; and by 42, 19, and
36% in almond products stored in MA, V, and T, respectively. The
greatest losses of polyphenols (over 50%) were observed as soon as
after 12 months of storage. Considering the content of bioactive com-
pounds, MA type package is recommended for cherries and figs, MA
and V packages for nuts, and V type package for almonds.
Values of the antioxidative activity ranged from 0.31 to 4.20 when
assayed with the ABTS test, from 0.23 to 1.54 when determined with
the FRAP method, and from 34.53 to 72.83 mmolTE/100 g d.w. when
assayed with the DPPH test. Values of the activity decreased along with
storage time. In the case of chocolate panned cherries, the mean value
of the antioxidative activity was 1.6 (T), 1.2 (V), and 1.5 (MA) times
lower when analysed with the ABTS test; 2.6 (T), 3.1 (V), and 2.8 (MA)
times lower when assayed with the FRAP test; and 1.4 (T), 1.3 (V), and
1.2 (MA) times lower when determined with the DPPH test, compared
to the product before storage. In the case of figs panned in chocolate,
the mean value of the antioxidative activity was, on average, 2.4 (T),
1.9 (V), and 2.1 (MA) times lower in ABTS test; 1.8 (T) and 1.3 (V, and
MA) times lower in FRAP test; and 1.7 (T) and 1.6 (V, and MA) times
lower in DPPH test, compared to the values determined before storage.
The smallest losses of the antioxidative activity assayed with the ABTS
and FRAP tests were shown for chocolate panned nuts stored in V,
whereas these assayed with the DPPH test – in nuts stored in MA (1.4
and 2.0 times lower activity). The greatest decrease in the antioxidative
activity of chocolate panned almonds was determined for the samples
packed in V and MA (2.0 times lower activity) in the ABTS test, for the
samples packed in T in the FRAP test (2.0 times lower activity), and for
the samples packed in V in the DPPH test (1.4 times lower activity). In
accordance with the previous reports, polyphenolic compounds un-
dergo transformations during storage, which results in their content
decrease with time. However, degradation products can enter into re-
action with the Folin-Ciocalteau reagent, which apparently affects an
increase in the content of polyphenols during storage. Similar ob-
servations were made regarding increased contents and activities of
bioactive compounds in almonds stored for 15 months under stable
temperature and humidity conditions (Bolling, Blumberg, & Chen,
2010; Todorovic et al., 2015). This phenomenon could be due to the
increased susceptibility of polyphenolic compounds to extraction and to
the degradation of polymerized compounds, which results in the in-
creased solubility of these compounds and their synthesis. In turn, the
oxidation reaction can decrease both the content and antioxidative
activity of polyphenols. For this reason, partially oxidized total poly-
phenols can exhibit a higher antioxidative activity than the non-oxi-
dized ones (Manzocco, Calligaris, Mastrocola, Nicoli, & Lerici, 2000). In
turn, Ghirardello et al. (2013) demonstrated that the activity of
bioactive compounds decreased after 8-months storage of hazelnuts
6
LWT - Food Science and Technology 125 (2020) 109212
packed in T and MA (1% O2,99% N2), then did not change significantly,
and finally increased after 12-months of storage. What is more,
Ghirardello et al. (2013) showed also that the antioxidative activity
(assayed with DPPH test) of the analysed nut products, did not differ
significantly, regardless of package type. According to Yang, Zheng, and
Cao (2009), the antioxidative activity determined with the DPPH test in
fruits did not differ significantly during their storage in packages with
various oxygen contents. In turn, Ghirardello et al. (2013), showed that
the package with MA including mainly nitrogen can partially prevent
the loss of polyphenolic compounds and stabilize the antioxidative
activity in long-term stored products, which was observed in our study
in the case of chocolate panned almonds, nuts, and figs. In turn, a
higher content of these compounds was preserved in the vacuum-
packed cherry products.
3.3. Sensory evaluation
It is clearly proven in Fig. 4 and Supplementary material S1 that the
type of package and storage time significantly affected the descriptive
sensory profile of chocolate panned cherries, figs, hazelnuts, and al-
monds. The period of 18 months of storage of chocolate panned cher-
ries, figs, and hazelnuts in MA significantly deteriorated their sensory
attributes assessed by panelists. In turn, V packaging was indicated to
be the best type of package for cherries in chocolate. According to the
sensory evaluation, the 18-months storage of cherries panned in cho-
colate significantly deteriorated their quality, which translated into a
low overall assessment of panelists. In the V-packed products, an un-
desirable musty smell, and taste appeared, while a tart aftertaste was
noted in these packed in T and MA. In addition, it was concluded that
the maximum storage period for these products should be 12-months.
Moreover, the best sensory attributes were found in T-packed figs,
while the V-packed products were rated the worst. In the 15 and 18
months of storage, figs in V-packed received lower marks for taste and
smell compared to T-packed, which may be due to a greater intensity of
undesirable earthy flavor. These products should be stored for up to 9-
months, because a long storage time significantly diminished their
quality. The low overall assessment of chocolate panned cherries and
figs, regardless of how they were packed, could be affected by texture,
which was harder during storage. In turn, according to panelists, ha-
zelnuts and almonds panned in chocolate should be stored in T type
package. During 18-month storage, no statistically significant changes
were noted. However, in a package with MA, sour, musty and bitter
taste appeared in the case of hazelnuts, while musty and barren taste
and musty smell in the case of almonds. The appearance of bitterness of
food products may be attributable to the transformation of poly-
phenolic compounds into polymerized forms (Bolling et al., 2010). In
addition, the highest scores in taste assessment were given to the pro-
ducts exhibiting the lowest peroxide value. A similar observation was
made by Rafsanjani et al. (2018), who demonstrated the oxidation re-
action and its products to affect the appearance of the undesirable taste
and aroma. The same conclusion was drawn by Garcia-Pascual, Mateos,
Carbonell, and Salazar (2003). Also Ozturk et al. (2016) observed
quality deterioration of nut products along with storage time. The
chocolate panned products, were characterized by attractive colour,
while, its intensity was changing as a storage times. It was conducted
that the maximum storage period for these products in terms of colour
should be 9 months for fruits and 18 month for nuts in T and MA-
packed for chocolate panned cherries and in T-packed for figs, hazel-
nuts and almonds. Longer storage of products caused a significant de-
terioration of colour. In turn, regardless of the type of packaging, for 18
months of storage of chocolate panned cherries and figs, a white-gray
coating on the surface of the product was appeared. In the case of
chocolate panned nuts, such a coating appeared in products packed in a
MA for 18 months. Consequently, a white-gray coating reduced the
gloss of the products. It was probably caused by recrystallization or
migration of fat to the surface of the product (McCarthy, 2003). Data in
A. Kita, et al. LWT - Food Science and Technology 125 (2020) 109212

Fig. 4. Sensory assessment of cherries (a), figs (b), hazelnuts (c) and almonds (d) in chocolate stored in three types of packaging: traditional (A), vacuum (B), and
modified atmosphere (C) for 18 months.

7
A. Kita, et al.
Fig. 4 and Supplementary material S1 enable the selection of the best
type of package for the analysed groups of products and time of their
storage. The results showed that choosing the right packaging and
storage time for this type of products is important.
3.4. Principal component analysis (PCA)
A PCA was conducted to summarise the appropriate grouping of all
chemical parameters and sensory attributes linked to the specific
package type and storage period of different products (Fig. 5). For
cherries in chocolate, the first two main components explained 75.30%
of the total variance (PC1 = 64.81% and PC2 = 10.45%), for figs –
explained 74.00% of the total variance (PC1 = 63.30% and
PC2 = 10.71%), for hazelnuts – explained 75.60% of the total variance,
where PC1 was 55.43% and PC2 was 20.16%, and for almonds – ex-
plained 59.60% of the total data variability (PC1 = 34.97% and
PC2 = 24.66%). In the case of the chocolate panned cherries, figs, and
hazelnuts, the first principal component was responsible for the dif-
ferences between the sensory attributes (taste, smell, colour, texture,
surface, overall acceptability), antioxidative activity, polyphenols con-
tent, and moisture content. In turn, the PC2 combined cherries, figs and
hazelnuts with the acid and peroxide values. In the case of almonds,
PC1 was responsible for the characteristics of sensory evaluation,
moisture content, antioxidative activity, and the content of poly-
phenolic compounds. PC2 combined the acid and peroxide values. In
Fig. 5. Principal component analysis (PCA) for cherry, figs, hazelnuts and almonds in chocolate before and after 3, 6, 9, 12, 15, 18 month storage. Explanations: LOO,
peroxide numer; AV, acid numer; Before storage time; 3–18T, products traditionally packed; 3–18V, products packed in vacuum; 3–18MA, products packed in a
modified atmosphere.
8
LWT - Food Science and Technology 125 (2020) 109212
addition, PCA showed differences as affected by storage time. The
highest scores in the sensory evaluation were given for all tested pro-
ducts, moreover, the highest content of polyphenolic compounds, po-
sitively correlated with the antioxidative activity, was obtained in the
products after 3, 6, and 9 months of storage in T < V < MA packages.
In addition, the highest acid and peroxide values were found in the
products mainly after 12, 15, and 18 months of storage in MA < T <
V packages.
The quality of chocolate panned products can be determined by the
packaging method. The type of package has a significant effect on
products stability, makes their storage easier, and determines their best
before date. Long-term storage causes unbeneficial changes in the
properties of chocolate panned products due to increased contents of
products of hydrolytic and oxidative transformations, losses of poly-
phenolic compounds and their decreased antioxidative activity, and
decreased moisture content, which was confirmed by the conducted
analyses and sensory evaluation.
4. Conclusions
The right choice of package type allows minimizing transformations
proceeding in chocolate panned products during their long-term sto-
rage. The findings from this study demonstrated that both storage time
and package type influenced the quality of the finished products. The
most suitable packaging method to preserve the optimal quality, the
A. Kita, et al.
content of bioactive compounds, and the antioxidative activity turned
out to be T and V-packages for chocolate panned cherries and figs, V-
package for hazelnuts, and MA-package for almonds panned in choco-
late. What is more, a relatively high content of polyphenolic compounds
that was positively correlated with the antioxidative activity, as well as
the highest scores in sensory assessment were obtained for chocolate
panned cherries and figs stored for up to 9 months, and for chocolate
panned hazelnuts and almonds stored for up to 15 months, as indicated
by principal component analysis results.
In addition, study results are very important not only for the science
but also for both the producers and the consumers. Unsuitable condi-
tions of packaging and storage contribute to the lesser stability of food
products and curb their export opportunities. For this reason, it is es-
sential to control changes proceeding in chocolate panned con-
fectionery products depending on storage time and package used. This
can allow optimizing the choice of the most beneficial conditions to
preserve the high quality of food products. Results of the present study
justify the need for subsequent research works in this respect.
Declaration of competing interest
All authors declare any no conflict of interest.
Acknowledgements
Publication supported by the Wroclaw Centre of Biotechnology
under the Leading National Research Centre Program (KNOW)
2014–2018.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://
doi.org/10.1016/j.lwt.2020.109212.
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