Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread
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.
[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. L├│pez-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagar├│n, ,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.
[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. L├│pez-Rubio, E. Almenar, P. Hernandez-Munoz, J. M. Lagar├│n, ,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.
@article{"International Journal of Biological, Life and Agricultural Sciences:56091", author = "Sandra Muizniece-Brasava and Lija Dukalska and Irisa Murniece and Ilona Dabina-Bicka and Emils Kozlinskis and Svetlana Sarvi and Ralfs Santars and Anna Silvjane", title = "Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread", 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.", volume = "6", number = "7", pages = "470-7", }
