The effect of ethanol and oxygen absorption on the shelf-life of packed sliced rye bread

Salminen, Aino; Latva‐Kala, Kyösti; Randell, Kati; Hurme, Eero; Linko, P.; Ahvenainen, Raija

doi:10.1002/(sici)1099-1522(199601)9:1<29::aid-pts351>3.0.co;2-k

Cited by 39 publications

(19 citation statements)

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“…The effectiveness of ATCO ® oxygen absorbers in extending the microbial shelf-life of sliced bread has been investigated and it was observed that the oxygen concentration decreased to below 0.1% within a few days of packaging. In addition, the absorbers did not have any effect on the sensory quality of bread over the storage [49]. 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.…”

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

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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.

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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

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“…The iron under appropriate humidity conditions uses up residual O 2 to form nontoxic iron oxide . Salminen et al, (1996) reported that the microbial shelf life of sliced bread was extended considerably by packaging with ATCO O 2 absorbers (with an O 2 absorbing capacity of 100 mL). They detected that the O 2 concentration decreased to below 0.1% within a few days of packaging.…”

Section: Active Packaging -Oxygen Absorbersmentioning

confidence: 99%

Shelf Life of Packaged Bakery Goods—A Review

Galić

Ćurić

Gabrić

2009

Critical Reviews in Food Science and Nutrition

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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.

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“…This ethanol emitter extended the shelf-life of packaged apple turnovers (Smith et al, 1987), pita bread (Black, Quail, Reyes, Kuzyk, & Ruddick, 1993), packed sliced rye bread (Salminen et al, 1996), English-style crumpets (Daifas et al, 2003) and pre-baked buns (Franke, Wijma, & Bouma, 2002). The effects of ethanol on a complex mycoflora were difficult to assess because the ethanol in the headspace was not constant throughout the experiments.…”

Section: Extension Of Mould Free Shelf-lifementioning

confidence: 99%