The authors acknowledge the EC Quality of Life Programme (QoL), Key Action 1 (KA1) on Food, Nutrition and Health (PL98-4075); the Spanish Government (CICYT ALI99-0831); and the Catalonian Government (CIRIT, Comissió Interdepartamental de Recerca i Innovació Tecnològica).
Mold-free Shelf-life Extension of Bakery Products by Active Packaging
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2547–2552, October 2003
How to Cite
Guynot, M. E., Sanchis, V., Ramos, A. J. and Marín, S. (2003), Mold-free Shelf-life Extension of Bakery Products by Active Packaging. Journal of Food Science, 68: 2547–2552. doi: 10.1111/j.1365-2621.2003.tb07059.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20030186 Submitted 4/8/03, Revised 6/6/03, Accepted 6/25/03.
- active packaging;
- bakery products;
- shelf life
ABSTRACT: Total elimination of oxygen (O2) 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 O2 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 (aw) were packaged with different atmospheres (air, 100% N2; 70% N2:30% CO2) and O2 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 aw and pH level, at 25 °C.