Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread

Authors: Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi, Ralfs Santars, Anna Silvjane

Abstract:

The research object was wheat bread. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 60% and N2 40%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60, PP and OPP bags were used. Influence of iron based oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of wheat bread. Samples of 40±4 g were packaged in polymer pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +21.0±0.5 °C. The physiochemical properties – weight losses, moisture content, hardness, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 7th, 14th, 21st and 28th days of storage.

Keywords: Active packaging, wheat bread, shelf life.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1333016

References:

[1] J. Prescott,"Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research", Food Quality and Preference, vol. 9, pp. 393-402, 1998.
[2] J. Prescott, O. Young, L. O-Neill, N. J. N. Yau and R. Stevens, "Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand", Food Quality and Preference, vol. 13, pp. 489-495, 2002.
[3] A. Ekpong, T. Ngarmsak, R. J. Winger, "Comparing sensory methods for the optimisation of mango gel snacks", Food Quality and Preference, vol. 17, pp. 622-628, 2006.
[4] G. Kansci, B. B. Koubala, I. M. Lape, "Effect of ripening on the composition and the stability for jam processing of different varieties of mango (Mangifera indicia)", African Journal of Biotechnology, vol. 2(9), pp. 301-306, 2003.
[5] G. Jaworska, W. Kmiecik, J.Słupski, "Effect of technological measures on the quality of canned banana desserts", EJPAU, vol. 7(1), 05, 2004.
[6] R. Fugel, R Carle and A. Schieber, "Quality and authenticity control of fruit purees, fruit preparations and jams - a review", Trends in Food Science & Technology, vol. 16, pp. 433-441, 2005.
[7] S. Grujić, R. Grujić, J. Polja┼íević, "Effect of food additives on sensory characteristics of thermo-stable marmalade", EJPAU, Food Science and Technology, vol. 13(2), 11, pp. 1-12, 2010. Source: http://www.ejpau.media.pl/volume13/issue2/art-11.html, resource used on 25.05.2011.
[8] P.V. Nielsen, R. Rios, "Inhibition of Fungal Growth on bread by volatile packaging from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil", International Journal of Food Microbiology, vol. 60, pp. 219-229, 2000.
[9] P.V. Nielsen, "Packaging, Quality control, and Sanitation of Bakery products", Handbook of Food and Beverage Fermentation Technology, Edited by Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W. Nip, P. S. Stanfield, F. Toldra, Taylor & Francis e- Library, CRC Press, pp. 901-919, 2005.
[10] I. M. C. Pateras, "Bread Spoilage and Staling", Technology of Breadmaking, Edited S. P. Cauvain & L. S. Young, 2nd edition, Springer Science New York, pp. 275-298, 2007.
[11] R. Ergun, R. Lietha, R. W. Hartel, "Moisture and shelf life in sugar confections", Critical Reviews in Food Science and Nutrition, vol. 50(2), pp. 162-192, 2010.
[12] V. Ghosh, J.L. Duda, G.R. Ziegler, R. C. Anantheswaran, ÔÇ×Diffusion of moisture through chocolate-flavoured confectionery", Food and Bioproducts Processing, vol. 82(C1), pp. 35-43, 2004.
[13] F. Devlieghere, J. Debevere, "MAP, product safety and nutritional quality" (Book style with paper title and editor) in: Novel food packaging techniques, R. Ahvenainen, Ed. Cambridge, UK: Woodhad Publishing Limited, 2003, pp. 208-230.
[14] T. Labuza, K.Roe, C. Payne, F. Panda, "Storage Stability of Food Systems: Influence of State Changes during Drying and Storage. (Published Conference Proceedings style)," in 14th International Drying Symposium, IDS 2004, Säo Paulo, Brazil, 2004, vol. A, pp. 48-68.
[15] A. López-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagarón, ,R. Catala, R. Gavará, "Overview of active polymer-based packaging technologies for food applications", Food Review International, vol. 20(4), pp. 357-387, 2004.
[16] S. Rai, A. S. Chauhan, "Quality attributes of drum-dried papaya-cereal flakes developed from ripe papaya (Carica papaya L.)", Electronic Journal of Environmental Agricultural and Food Chemistry, vol. 7(5), pp. 2914-2931, 2008.
[17] M. L. Rooney, Active food packaging, London, UK: Chapman & Hall, 1995; 272.
[18] R. Sabdo, "Active Packaging in the Confectionery Industry", Multisorb Technologies, Buffalo, N.Y., 2009, December 1 Source: http://www.snackandbakery.com/Articles /White_Papers/ BNP_GUID_ 9-5-2006_A_100000000000 00708972, resource used on 14.06.2011.
[19] P. H Rasmussen, A. Hansen, "Staling of wheat bread stored in modified atmosphere", Lebensmittel-Wissenchaft & Technologie, vol. 34, No. 7, pp. 487-491, 2000.
[20] D. A. L. Seiler, "Modified atmosphere packing of bakery product--, Controlled/Modified Atmosphere/ Vacuum Packing of Food, A. L. Brody (Ed.), Connecticut, USA: Food & Nutrition Press, Inc.,pp 119- 133, 1989.
[21] Y. Avital, C. H. Mannheim, J. Miltz, "Effect of carbon dioxide atmosphere on staling and water relations in bread", Journal of Food Science, vol. 55(2), pp. 413-416, 1990.
[22] R. G. Black, K. J. Quail, V. Reyes, M. Kuzyk, L. Ruddick, "Shelf-life extension of pita bread by modified atmosphere packaging", Food Australia, vol. 45, pp. 387-391, 1993.
[23] M. Rodríguez, L. M. Medina, R. Jordano, "Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread", Molecular Nutrition Food Research, Food / Nahrung, vol. 44, Issue 4, pp. 247-252, 2000.
[24] N. Degirmencioglu, D. Göcmen, A. N. Inkaya, E. Aydin, M. Guldas, S. Gonenc, "Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread", Journal of Food Science and Technology, Vol. 48, No. 2, 2011.
[25] A. L. Brody, B. Bugusu, J. H. Han, C. K. Sand, T. H. McHugh, "Innovative Food Packaging Solutions", Journal of Food Science, vol. 73, No. 8, pp. 107-115, 2008.
[26] P. Suppakul, J. Miltz, K. Sonneveld, S.W. Bigge, "Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications", Journal of Food Science, vol. 68, No. 2, pp. 408-420, 2003.
[27] L. Gutiérrez, R. Batlle, S. And├║jar, C. S├ínchez, C. Ner├¡n, "Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread", Packaging Technology and Science, vol. 24, pp. 485- 494, 2011.
[28] T. P. Coultate, "Food: the chemistry of its components", Cambridge, UK: RSC Paperbackspp, pp. 213-217, 2002.