Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

Abstract

The current research explored the integrative effect of antimicrobial edible films and modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle gourd burfi, which is a heat-desiccated composite Indian confection. The edible antimicrobial films prepared using a combination of nisin and natamycin (NANIF) were evaluated for their antimicrobial activity as the first line of defense against Bacillus cereus and Aspergillus niger. The product was wrapped in developed films, which was followed by flushing of the altered environment employing MAP in a closed PP box and evaluation during refrigerated storage at 4 ± 2 °C, comparing the product with the control counterpart. During this period, the physicochemical, sensory, and microbiological status of the product was assessed. Results indicated a significant (p ≤ 0.05) variance between the two kinds of samples wherein the antimicrobial film produced excellent results in terms of being less supportive toward microbial growth, thereby extending the life of film-treated samples beyond 35 days compared to the control (21 days). In addition, the product conformed to the legal standards of microbiological count well under the permissible limits laid by the FSSAI. Furthermore, the sensory characteristics of the product did not change much, illustrating the significance of the integrative approach.

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

“…The introduction of antimicrobial agents into edible coatings offers a number of advantages in comparison to those of the traditional preservatives: direct application to the surface of the food without penetrating the food matrix, and they still precisely exhibit their activity [ 20 ]. Antimicrobial edible coatings allow the preservation of the food’s quality, eliminating or at least limiting the development of foodborne pathogenic microorganisms ( Listeria moncytogenes , Salmonella and E. coli ) [ 21 ]. Many antimicrobials are incorporated at concentrations of 0.1–5% w/w of the packaging material, especially in the case of edible coatings [ 22 ].…”