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Mold‐free Shelf‐life Extension of Bakery Products by Active Packaging
Author(s) -
Guynot M. E.,
Sanchis V.,
Ramos A. J.,
Marín S.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07059.x
Subject(s) - modified atmosphere , shelf life , mold , active packaging , food science , absorption of water , texture (cosmology) , absorption (acoustics) , chemistry , porosity , materials science , food packaging , composite material , computer science , image (mathematics) , artificial intelligence
Total elimination of oxygen (O 2 ) in modified atmosphere packaging of bakery products is difficult to achieve. Because of the typical porous texture of the packaging, air can be retained inside. The effect of O 2 absorbers alone or in combination with modified atmosphere on Eurotium amstelodami, E. herbariorum, E. repens , and E. rubrum growth was investigated. Cakes of 0.80 to 0.90 water activity ( a w ) were packaged with different atmospheres (air, 100% N2; 70% N2:30% CO 2 ) and O 2 absorbers of 2 different absorption capacities. The use of absorbers with a suitable absorption capacity led to a significant increase of cakes with mold‐free shelf life, regardless of a w and pH level, at 25 °C.