The effect of bioactive film on the shelf life of bread

Abstract

Relevance. The development of bioactive films is currently relevant due to the need to replace synthetic polymers used in food packaging materials. However, the established positive properties of the films themselves do not always guarantee the predicted effect and do not ensure the preservation of food products during storage. In this regard, for the recommendation of biodegradable films of a specific composition for use as packaging material for a particular type of product, experimental confirmation is required.Methods. The objects of study are samples of wheat bread packaged in alginate films and in polyethylene film as a control. For bread samples after baking and cooling, as well as after 1, and 3 days of storage, sensory characteristics, color characteristics, microbiological indicators, and mass losses were determined.Results. The conducted tests of bread samples revealed the positive effect of the bioactive film based on sodium alginate with the introduction of protein hydrolysate on reducing the growth of bacteria and molds. The research results showed that in alginate films, there is an intensive loss of bread mass — up to 19.27 ± 0.51% (p ≤ 0.05) after 3 days of storage in the film without protein hydrolysate, which is more significant compared to the bread sample in polyethylene film (9.12 ± 0.32%). At the same time, microbiological indicators (total microbial count and mold count) remained more stable in bread samples in alginate films. Thus, the results of microbiological studies confirmed the known data on the antimicrobial properties of protein hydrolysates in the composition of bioactive films. However, when choosing films for bread packaging, it is necessary to consider their vapor permeability to avoid moisture losses during storage..Results. The results of the study showed the need to review the practice of using manure (manure) processing technologies to reduce greenhouse gas emissions