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Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread
Author(s) -
Gutiérrez Laura,
Batlle Ramón,
Andújar Sonia,
Sánchez Cristina,
Nerín Cristina
Publication year - 2011
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.956
Subject(s) - shelf life , flavour , active packaging , modified atmosphere , food science , gluten free , food packaging , quality (philosophy) , antimicrobial , mathematics , chemistry , gluten , physics , quantum mechanics , organic chemistry
This paper presents a complete study and comparison of the efficiency of three types of packaging system: active packaging, modified atmosphere packaging (MAP) and combinations of both. To choose the best option, we must take into account microbiological results as well as sensory quality; therefore, a complete sensory study and an in‐depth statistical study were carried out, in order to evaluate each option and their interactions. The results showed that active packaging considerably increases the shelf life of packaged food, so it could be an attractive option to extend the shelf life. The active packaging provided better sensorial properties than the MAP option. Positive factors like characteristic flavour and spongy texture had higher values in the absence of MAP, and negative properties like cinnamon flavour, crumbly texture and hardness reached higher values when MAP was present in the packaged food. So when microbiological and sensorial properties are taken into account, the active packaging is a better option than MAP to increase shelf life because it inhibits microbial growth while maintaining the high quality of sensorial properties for gluten‐free breads. Copyright © 2011 John Wiley & Sons, Ltd.