Effects of four types of packaging on the structural characteristics, quality attributes, and antioxidant activity of foxtail millet during storage

The aim of this study is to select suitable packaging for extending the shelf-life of foxtail millet grains (FMG). FMG were packaged in four types of packaging and subsequently stored at room temperature (25 degrees C +/- 1 degrees C) for 6 months. The effects of four types of packaging on the corresponding structural characteristics, quality attributes, and antioxidant activity of FMG were investigated. The results showed that aging led to less-prominent internal morphological changes with the vacuum- and N2-packaged samples. Moreover, vacuum and N2 packaging retarded the increase of fat acidity and the decrease of yellowness (b*) during storage. Aging in cotton and polyamide-polyethylene (PA/PE) packaging resulted in less soluble solids leakage during cooking, leading to more reduction in stickiness. No changes in hardness of cooked FMG were found only for vacuum packaging. In addition, total phenolic content and antioxidant capacities were well preserved under vacuum or N2 conditions. Overall, vacuum packaging was more effective in retarding the quality deterioration of FMG when compared to the other storage conditions. Vacuum packaging of FMG in commercial production is an effective method to delay its quality deterioration when stored at ambient temperature.