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Partially purified xylanase was used in whole-wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 Ϯ 2C) and refrigerated temperature (4 Ϯ 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of bread compared with that prepared without enzyme. Total color difference DE increased with storage time, but the extent of increase was lower in xylanase-supplemented bread. Glass transition temperature increased slowly during storage with significant (P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase-supplemented bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of bread. PRACTICAL APPLICATIONSInadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in whole-wheat bread. Additives are therefore used to overcome this problem. Use of hydrolase in whole-wheat bread results in better color and flavor, softer texture, longer shelf life, fiber-rich nutritious bread. Partially purified microbial xylanase was used in the present study to produce whole-wheat bread with better sensory properties. bs_bs_banner Journal of Food Quality

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Purpose The purpose of this study is to review the recent approaches in food packaging trends to address the preferences of the modern world. Design/methodology/approach Recent studies in all the emerging food packaging technologies have been discussed with the examples of commercially available products. Findings Advanced food packaging solutions have acquired much appreciation from food industries to address the preferences of the modern world. This paper attempts to describe the current practices in food packaging with examples of commercially available products. Significant emphasis has been given on the technical aspects of the intelligent packaging components, namely, barcodes, radio frequency identification, sensors and indicators. Another distinctive area of packaging focused in this review is the importance of bioplastics due to non-degradable nature of synthetic polymers. Three major categories of biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and lipid-based materials, have been discussed along with an insight about sustainable packaging and edible films and coatings. Originality/value Changes in the industrial & retail matters and increasing demand for fresh, safe, nutritious food are the factors owing to the new innovations in the packaging sector. Imminent packaging technologies aim at value addition involving the extension of shelf life, prevention of microbial attack, proper moisture barrier, use of carbon dioxide scavengers/emitters, ethylene scavengers, flavor absorbers, freshness indicators, biosensors and release of bioactive compounds during storage.

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