Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis (original) (raw)
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Foods
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, dis...
Food Packaging and Shelf Life, 2014
The research focuses on the evaluation of the effects of films with different thickness on the quality 12 of durum wheat bread. A comparative shelf life test was performed taking into consideration 13 textural parameters, instrumental crumb colour parameters, crumb moisture and alkaline water 14 retention capacity, considered as indirect indicators of bread staling. Sliced, durum wheat bread was 15 packed into a system made of a thermoformed bottom, with thickness ranging from 225 to 275 µm, 16 and a lid (121-125 µm), with comparable barrier properties. Results demonstrated that it is possible 17 to reduce packaging by about 20% without affecting shelf life standards. The packaging systems 18 showed comparable barrier performances, maintaining the modified atmosphere during 103 days. 19
Bread’s Shelf Life Enhancement
University of Khartoum Engineering Journal, 2018
The objective of this study is to monitor the effect of storing, handling and adding chemical improvers on bread’s shelf life, through studying the change on bread’s quality parameters (taste, color, odor and texture) with time. Two types of bread (A and B) were baked; one with additionof chemicals (Banda Mixture of Enzyme and Additive(to its original ingredients(flour, yeast, sugar, salt and water)and the other without. Both types were bakedat 260 0 C at the bakery of Food Research Center, Khartoum _ Each type of bread was stored using three modes of storage:(1) open plastic bag (2) closed plastic bag (3) paper bag.Hence there were six samples (A1, A2, A3, B1, B2, B3). The samples were evaluated by 9 semi-trained tasters for 24 hours at 8hours’ intervals. The test results of the six samples were analyzed statistically using SPSS software version 16.00. The study concluded that the chemically improved bread (sample A) is better than the unimproved one (sample B) as it maintained it...
Iconic Research And Engineering Journals, 2019
Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty (20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives? Fungal load increased progressively as the period of storage increased? Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.
2019
Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty(20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives.Fungal load increased progressively as the period of storage increased. Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.
Active Packaging Influence On Shelf Life Extension Of Sliced Wheat Bread
2012
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.
Packaging to prolong shelf life of preservative-free white bread
Heliyon
This research studied various types of packaging to prolong the shelf life of nonpreservative white bread. Three types of blown film packages were used, i.e. a single LDPE layer incorporated with an oxygen scavenger, a single LDPE layer containing an oxygen absorber sachet, and three layers of LDPE laminated with O-nylon. The effects of modified packaging atmosphere, i.e. 5, 10, and 21 vol. % of oxygen in nitrogen balance, on the shelf life was also included. Characterization of the packaging films was carried out using several techniques, such as Oxygen Transmission Rate (OTR) and an optical microscopy. Headspace gases, microbial count, as well as physical appearance were used to evaluate the shelf life. The optical microscopic images showed that incorporating the oxygen scavenger into the plastic film produced small pores, contributing to a passive function of the films as their OTRs were significantly enhanced. However, the microbial growth on bread stored in those packages was suppressed, implying that the intermediate generated from scavenging reaction might act as a fungistatic. Even though the scavenging capability of the oxygen absorber sachet lasted only for 4 days, the fungi and mould development thereafter was still lower compared to the package without the sachet. The prolonging white bread shelf life was found to be primarily dependent on two factors. The package with a high oxygen barrier such three-layer films defeated microorganisms. With a
Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures
Pakistan Journal of Nutrition, 2010
Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4°C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the microorganisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)-treated sample was lower than and significantly different from the citric acid (2%, 4%)-treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = À0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.
Shelf life assessment of industrial durum wheat bread as a function of packaging system
Food chemistry, 2017
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days.
Inhibition of microbial growth in bread through active packaging
Packaging Technology and Science, 2002
Baked products lose quality by loss of moisture, staling and mould growth. The objective of this study was to determine the possibility of reducing mould growth during bread storage through interaction with active packaging film. Cellulose acetate films containing 0%, 2% and 4% sodium propionate were prepared. Three slices of bread were piled, sandwiched with the prepared film pieces, packed in low-density polyethylene bags and stored for 15 days at 25 ± 2°C. Treatment with no film between the slices of bread served as a control. The microbiological analyses showed that increased propionate concentration into the film decreased mould growth during the storage period. Bread stored with no film showed a lower mould count compared with bread in contact with film without sodium propionate, which may be due to absence of air between the slices resulting from closeness of the bread slices. The water activity, pH and moisture content showed small variations during the storage period. Copyright © 2002 John Wiley & Sons, Ltd.