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Use of edible barriers in intermediate moisture food systems to inhibit moisture migration
Author(s) -
O'Connor Lauren J.,
FavreauFarhadi Nicole,
Barrett Ann H.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13512
Subject(s) - moisture , shelf life , water activity , gravimetric analysis , food science , environmental science , beeswax , water content , chemistry , engineering , organic chemistry , geotechnical engineering , wax
Moisture migration can produce deleterious physical and chemical changes in multi‐component foods, potentially affecting safety, shelf life, and sensory quality. This phenomenon occurs over time due to the driving force of water activity differences among components in the product. Incorporating edible barriers into the food system can reduce moisture migration and its negative consequences and thus extend shelf life. This work assessed the effectiveness of several commercially available edible films for reducing moisture migration in a mixed water activity model system. Four different edible barriers were tested for the inhibition of moisture migration and amelioration of its consequences in model assemblies of Military Specification Meal, Ready‐To‐Eat snack bread and American cheese slices, using gravimetric analysis, textural analysis, and Hunter L *, a *, b * colorimetry. While hydroxy propylene methyl cellulose‐beeswax films were most effective for preventing moisture migration, Origami Wrap protein‐based barriers also significantly inhibited moisture migration. Practical applications Edible barrier technology has been shown to extend the shelf life and limit moisture migration in a model system similar to current military ration components and offers opportunities for innovation in commercial shelf‐stable foods.