The influence of using different packaging on the quality decay kinetics of Cuccìa Original Research Article

The renewed interest of consumer towards traditional and typical dishes leaded to an increase in the demand for Cuccìa, which is a traditional Sicilian food made by boiling in water durum wheat kernels “complete” of its aleuronic and embryonic layer. A comparative study on the influence of using different packaging (PET, active PET packaging and glass) on the quality decay kinetics of Cuccìa is presented. In particular, the performance of traditional plastic containers and that of an innovative materials containing an oxygen scavenger was evaluated by monitoring the quality of bottled Cuccìa during storage at 15 °C, the actual storage condition. For comparative purposes the quality decay kinetics of Cuccìa bottled in glass was also determined. Results showed that the containers made of PET can slow down the quality decay kinetics of Cuccìa to that of containers made of glass.