Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content red cabbage-roselle blended drink during 6-month storage. The pasteurised was hot-filled into three materials: glass bottle, beverage can, polypropylene (PP) then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging storage time were found affect significantly packed PP bottle Results show that pH, total soluble solids, colour L* (lightness), b* (yellowness) increase (p<0.05) temperature, whereas titratable acidity, a* (redness) decrease irrespective used. Blended bottles has highest retention content, followed by cans bottles. Hence, should be preferred as most appropriate material store drink, provide better stability for drink.