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Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

The influence of water vapour conditions on mass transport and barrier properties of chitosan based films and coatings were studied in relation to surface and structural properties. Water contact angles, material swelling, polymer degradation temperature, barrier properties (PO2, PCO2, WVP) and aroma diffusion coefficients were determined. The solvent nature and the presence of carvacrol influenced the surface and structural properties and then the barrier performance of activated chitosan films. Increasing RH from 0% to 100% led to a significant increase in material swelling. The plasticization effect of water was more pronounced at high humid environment, while at low RH the matrix plasticization was induced by carvacrol. The deposit of a thin chitosan layer on polyethylene decreased PO2 and PCO2 both in dry and humid conditions. The carvacrol release from the chitosan matrix was strongly influenced by RH. A temperature increase from 4 to 37°C also had an impact on carvacrol diffusivity but to a lesser extent than RH.

The permeability of carbon dioxide, oxygen, nitrogen, and air through commercial monolayer and multilayer films, based on polyethylene (PE), biaxially oriented polypropylene (BOPP), and polyamide (PA), used for food packaging is reported. The influence of temperature (from 10 to 60°C) on permeability and DSC characteristics changes was also analyzed. Literature data for gas permeability of the mentioned monofilms are quite variable due to differences in additives, thermal history, and crystallinity. In this work, the highest gas permeability is obtained for PE film at the higher temperature (50–60°C). Laminates exhibit different gas permeation behavior from that of monofilms. Generally, gas solubility coefficient increases at higher temperature (with an exception of PA/PE and BOPPcoex.met/PE), being higher for monofilms in comparison with laminates, while diffusion coefficients are lower for monofilms in comparison with laminates. The temperature dependence of the permeability, diffusivity, and solubility of gases shows two different regions in PE, BOPPcoex/PE (10–40°C and 40–60°C), PA/PE, and BOPPcoex.met (10–30°C and 40–60°C) films. Correlation between activation energies for permeation and diffusion as well as heat of sorption and 17 gas properties is performed. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 99: 1590–1599, 2006