Oxygen Absorbers for Extension of Crackers Shelf-life

Berenzon, Sigalit; Saguy, I. Sam

doi:10.1006/fstl.1997.0286

Cited by 58 publications

(31 citation statements)

References 6 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hence, oxygen absorbers enabled to prevent both bread staling and spoilage, since oxygen is an essential factor of growth of mould and strictly aerobic microorganisms. In 1998, Berenzon and Saguyf [50] studied the effect of oxygen absorbers in reducing lipid oxidation of military ration crackers at various storage temperatures (i.e., 15, 25 and 35 • C) over 52 weeks. Nielsen and Rios (2000) [51] investigated the effect of oxygen absorbers on decreasing spoilage organisms such as Penicillium commune and P. roqueforti.…”

Section: Active Packaging With Oxygen Absorbersmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

View full text Add to dashboard Cite

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

show abstract

Section: Active Packaging With Oxygen Absorbersmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

View full text Add to dashboard Cite

show abstract

“…175 O 2 scavengers are efficient in preventing discolouration of cured meats and tea, rancidity problems in high fat foods including fishes, mould spoilage of intermediate and high moisture bakery products or oxidative flavor changes in coffee. [176][177][178][179] O 2 scavenging concepts are mainly based on, iron powder oxidation, ascorbic acid oxidation, photosensitive dye oxidation, enzymatic oxidation (e.g. glucose oxidase and alcohol oxidase), unsaturated fatty acids (e.g.…”

Section: 130mentioning

confidence: 99%

Packaging Interventions in Low Temperature Preservation of Fish- A Review

2016

MOJFPT

View full text Add to dashboard Cite

“…15, 25 and 35°C) reduced lipid oxidation (i.e. hexanal generation) and the development of oxidative rancid odours, which were strongly correlated (Berenzon and Saguyf 1998). Moreover, in more moist (higher available water Aw) cereal based foods, oxygen absorbers have been shown to decrease spoilage organisms such as Penicillium commune, P. roqueforti.…”

Section: Bread and Biscuits Productsmentioning

confidence: 90%

Oxygen absorbers in food preservation: a review

Cichello

2014

J Food Sci Technol

131

View full text Add to dashboard Cite

The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. Active packaging technology in food preservation has improved over decades mostly due to the sealing of foods in oxygen impermeable package material and the quality of oxygen absorber. Ferrous iron oxides are the most reliable and commonly used oxygen absorbers within the food industry. Oxygen absorbers have been transformed from sachets of dried iron-powder to simple self-adhesive patches to accommodate any custom size, capacity and application. Oxygen concentration can be effectively lowered to 100 ppm, with applications spanning a wide range of food products and beverages across the world (i.e. bread, meat, fish, fruit, and cheese). Newer molecules that preserve packaged food materials from all forms of degradation are being developed, however oxygen absorbers remain a staple product for the preservation of food and pharmaceutical products to reduce food wastage in developed nations and increased food security in the developing & third world.

show abstract

Oxygen Absorbers for Extension of Crackers Shelf-life

Cited by 58 publications

References 6 publications

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Packaging Interventions in Low Temperature Preservation of Fish- A Review

Oxygen absorbers in food preservation: a review

Contact Info

Product

Resources

About