Analysis of materials packaging in agro-industrial for quality sesame oil

Sesame oil is a valuable edible oil with high nutritional and antioxidant properties, widely used in food, pharmaceutical, and cosmetic industries. Its quality can deteriorate during storage due to oxidation, moisture absorption, and exposure to light, making the selection of packaging materials crucial in agro-industrial production. This study examined the effect of different packaging materials on the quality retention of sesame oil, examining the impact of various packaging materials on the retention of quality under agro-industrial storage conditions. The experiment, conducted from April to August 2025, used a randomized completely block design (RCBD) 3×4 factorial with three replications, involving three sesame varieties (Sbr1, Sbr2, Md2) and four packaging types (plastic bottle, glass bottle, polymer bottle, and plastic). Samples were stored at 30±2°C under controlled humidity and light for 120 days. Quality parameters were measured every 30 days and included moisture content, 1,000-seed weight, peroxide value, free fatty acid content, colour, pH, turbidity, and fatty acid composition. Data were analyzed using ANOVA and LSD at a 5% significance level. Varietal differences had the greatest impact on seed moisture, 1,000-seed weight, and oil/fatty acid composition, with Sbr2 consistently showing the highest quality across packaging types. Packaging effects were most apparent during early storage, influencing moisture stability and seed weight, but diminished over time. Glass and polymer bottles slightly outperformed other materials in preserving their initial quality, yet genetic factors ultimately dominated the long-term results. Overall, selecting high-quality varieties, particularly Sbr2, is more critical than packaging type for maintaining sesame oil quality. Combining superior varieties with appropriate packaging can extend shelf life and enhance market value in agro-industrial applications.