Applications of different oxygen scavenging systems as an active packaging to improve freshness and shelf life of sliced bread

Kütahneci, Elif; Ayhan, Zehra

doi:10.1007/s00003-021-01331-3

Cited by 8 publications

(6 citation statements)

References 34 publications

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“…However, to prevent mould growth and extend the microbial shelf life of bread, the O 2 level in the atmosphere must be below 0.4%, 25 and this was achieved in our samples. The microbial growth, which is the most important factor limiting the shelf life of bread, indirectly depends on the O 2 remaining in the package 16,26,27 . A slight decrease in the O 2 and CO 2 concentrations was found in all the MAP samples.…”

Section: Resultsmentioning

confidence: 94%

“…The microbial growth, which is the most important factor limiting the shelf life of bread, indirectly depends on the O 2 remaining in the package. 16,26,27 A slight decrease in the O 2 and CO 2 concentrations was found in all the MAP samples. The O 2 concentration was reduced to zero by day 13, while the CO 2 concentration decreased by 2.2%-3.2% compared with the initial values.…”

Section: Headspace Gas Analysismentioning

confidence: 84%

“…Only a few studies determined the sensory properties of different bread varieties packaged under MAP. Kütahneci and Ayhan obtained higher scores on odor, taste, texture and general acceptability for sliced sourdough bread packaged in 50% CO 2 + 50% N 2 gas composition than bread packaged in an air atmosphere 26 . Fik et al found that the overall sensorial quality of calcium‐enriched wholemeal bread packaged in a 60% CO 2 + 40% N 2 gas combination was acceptable for 24 days 18 …”

Section: Resultsmentioning

confidence: 99%

“…Kütahneci and Ayhan obtained higher scores on odor, taste, texture and general acceptability for sliced sourdough bread packaged in 50% CO 2 + 50% N 2 gas composition than bread packaged in an air atmosphere. 26 Fik et al…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage

Naserifar,

Sahiner,

Kizilirmak Esmer

2023

Packag Technol Sci

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This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low‐density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi‐oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water‐holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO2, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO2 significantly affected mould and yeast growth. As the CO2 concentration increased, the bread exhibited higher water‐holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO2 concentrations. However, the CO2 gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO2, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air‐packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life‐impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.

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Section: Resultsmentioning

confidence: 94%

Section: Headspace Gas Analysismentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

See 2 more Smart Citations

Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage

Naserifar,

Sahiner,

Kizilirmak Esmer

2023

Packag Technol Sci

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“…Metal or metal oxide NPs and their combinations have been applied as antimicrobial actives in biopolymer nanocomposite films to inhibit bacterial growth and to extend the shelf‐life of various food samples, including fish, meat, bread, milk, cheese, fruits, and vegetables (Al‐Nabulsi et al., 2020; Ezati & Rhim, 2021; Hakeem et al., 2020; Kaewklin et al., 2018; Kütahneci & Ayhan, 2021; Lima et al., 2021). Furthermore, new hybrids of biosynthesized NPs have been reported to obtain eco‐friendly systems (Biswal & Misra, 2020; Ittiachen & Babu, 2021; Sharma et al., 2021b).…”

Section: Overview Of Inorganic Nanoparticles Applied In Nanocompositesmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

105

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review

Aghajanzadeh,

Sultana,

Mohammad Ziaiifar

et al. 2024

Food Research International

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Applications of different oxygen scavenging systems as an active packaging to improve freshness and shelf life of sliced bread

Cited by 8 publications

References 34 publications

Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage

Effects of carbon dioxide concentration in modified atmosphere packaging on the shelf life and quality criteria of whole wheat bread during storage

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review

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