OVERALL MIGRATION AND QUALITY EVALUATION OF TOMATOKETCHUP AND GUAVA JELLY PACKED IN BIODEGRADABLEFILMS DURING STORAGEB.N. Jadhav, G. Immanuel and A. ChattreeAbstract This study focuses on the effect of factors like the nature of the food, the type, time, and temperature ofcontact on overall migration (OM) from packaging material to food. The OM from the biodegradable filmin contact with food products such as tomato ketchup and guava Jelly were investigated for six monthsusing simulant âBâ as per IS 9845:1988. Under the room temperature storage condition for six months, theselected food products were checked for quality and stability. The maximum OM during the migrationstudy was 4.24 mg/dm2 for tomato ketchup and 3.48 mg/dm2 for guava jelly, both of which were withinthe standards-permitted limits. Total Soluble Solids (TSS) and pH gradually increased whereas ascorbicacid was reduced in tomato ketchup during storage. The total sugar of jelly increased during the storagestudy from 46.92 to 66.10 %. The findings revealed that the OM rate was well within the specifications ofthe Bureau of Indian Standards (BIS) while the quality parameters of TSS, pH, and total sugar were alteredafter and during the three months of storage study. So, using this biodegrad |