{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,23]],"date-time":"2026-02-23T15:03:00Z","timestamp":1771858980452,"version":"3.50.1"},"reference-count":36,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,22]],"date-time":"2026-02-22T00:00:00Z","timestamp":1771718400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this study was to investigate the changes in selected physical properties of freeze-dried vegetable snacks packed in edible films based on pork gelatin of different concentrations (8 and 12%), during storage at temperatures of 4 \u00b0C and 20 \u00b0C for periods of 3 and 6 months. The scope of this work includes the preparation of freeze-dried carrot snacks, obtaining edible films, packaging the snacks, and testing selected physical properties. The results show that storage time and temperature significantly affected the quality of the freeze-dried snacks. Water activity increased from an initial value of approximately 0.12 in the control samples to values ranging between 0.27 and 0.60 after storage, depending on gelatin concentration, temperature, and storage duration. The lowest water activity values (\u22480.27\u20130.28) were observed for samples stored at 20 \u00b0C for 3 months, regardless of gelatin concentration, whereas storage for 6 months resulted in water activity values close to 0.5\u20130.6. Dry matter content decreased from about 97% in the control samples to values ranging from approximately 73.6% to 87.0% for samples coated with 8% gelatin and from 78.5% to 86.7% for samples coated with 12% gelatin, with greater reductions observed at longer storage times and lower storage temperature. Mechanical analysis indicated a strengthening of product structure after 3 months of storage, followed by a marked reduction in compression force\u2014almost tenfold\u2014after 6 months, indicating structural weakening. Color saturation (C) increased after 3 months of storage (values around 40\u201342), but significantly decreased after 6 months, reaching values as low as approximately 13\u201324, particularly at 20 \u00b0C. Porosity remained high throughout storage, generally in the range of 94\u201395%, although microscopic analysis revealed progressive pore collapse after 6 months of storage. Overall, a storage temperature of 20 \u00b0C and a storage time of 3 months were identified as the most favorable conditions for freeze-dried carrot snacks packed in edible films with both 8% and 12% gelatin, ensuring lower water activity, higher dry matter content, and better structural stability.<\/jats:p>","DOI":"10.3390\/molecules31040747","type":"journal-article","created":{"date-parts":[[2026,2,23]],"date-time":"2026-02-23T14:05:11Z","timestamp":1771855511000},"page":"747","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of Storage Conditions on Physical Properties of Freeze-Dried Vegetable Snacks Packed in Pork Gelatin Films"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7263-0851","authenticated-orcid":false,"given":"Agnieszka","family":"Ciurzy\u0144ska","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5511-3251","authenticated-orcid":false,"given":"Magdalena","family":"Karwacka","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5171-8210","authenticated-orcid":false,"given":"Karolina","family":"Szulc","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Klaudia","family":"Wieczorek","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3790-3479","authenticated-orcid":false,"given":"Monika","family":"Janowicz","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2352-5307","authenticated-orcid":false,"given":"Sabina","family":"Galus","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str., 159c, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e70058","DOI":"10.1111\/1541-4337.70058","article-title":"Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues","volume":"23","author":"Turan","year":"2024","journal-title":"Compr. 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