Active EVOH/PE bag for sliced pan loaf based on garlic as antifungal agent and bread aroma as aroma corrector

Abstract

The aim of this work was the industrial development of an antifungal film containing garlic extract and bread aroma to be applied as active packaging for preservative-free sliced pan loaf. The material consisted of LDPE coated with ethylene vinyl alcohol copolymer. First the coating formulation was optimized to be suitable for flexographic equipment. A 1 µm coating of EVOH containing the agents was applied onto the LDPE film. Garlic extract release provides the antimicrobial capacity while bread aroma masks the inappropriate garlic aroma. The optimized formulation contained 8% of garlic extract and 8% of bread aroma. Bags were prepared and used to pack sliced pan loaves. Mould development was delayed from 6 to 12 days by use of the active bag. Sensory and textural characterization of the food also revealed that the bread maintained its characteristics, and sensory panellists considered the product acceptable and with good purchase intention.

Application of MAP and ethylene–vinyl alcohol copolymer (EVOH) to extend the shelf-life of green and white asparagus (Asparagus officinalis L.) spears

“…The low concentration of O 2 has no impact on mycotoxin formation in raw materials, while high levels of CO 2 do not guarantee elimination of spoilage. According to other studies, the use of EVOH film possesses protective properties against water vapor and gas permeability [29][30][31]. The asparaguses respiration changes during the first 2 days of storage, which were determined as a crucial factor affecting raw material shelf-life.…”

What is the role of active packaging in the future of food sustainability? A systematic review

“…Furthermore, it also works as an aroma corrector. 76,77 There are several studies with the application of different essential oils: oregano essential oil to extend the shelf life of meat, 78 laurel and rosemary to preserve chicken breast fillets, 79 cinnamaldehyde included in ⊎-cyclodextrin pads for extending the shelf life of fresh pork, 80 thyme oil microencapsulated in starch/agave fructans, 81 carvacrol or carvacrol and thymol encapsulated in halloysite nanotubes, natural silicate, in effective films antifungal. 82,83 Another study includes a mixture of carvacrol and tea tree oil in a microcrystalline cellulose matrix, 84 and, finally, the use of rosemary essential oil to prolong the shelf life of beef.…”

“…Garlic is one of the most used volatile essential oil, 74 namely as an antifungal agent in packages and bags for sliced bread. Furthermore, it also works as an aroma corrector 76,77 . There are several studies with the application of different essential oils: oregano essential oil to extend the shelf life of meat, 78 laurel and rosemary to preserve chicken breast fillets, 79 cinnamaldehyde included in β‐cyclodextrin pads for extending the shelf life of fresh pork, 80 thyme oil microencapsulated in starch/agave fructans, 81 carvacrol or carvacrol and thymol encapsulated in halloysite nanotubes, natural silicate, in effective films antifungal 82,83 .…”

Comparative Analysis of Machine Learning Methods to Predict Growth of F. sporotrichioides and Production of T-2 and HT-2 Toxins in Treatments with Ethylene-Vinyl Alcohol Films Containing Pure Components of Essential Oils

“…In order to maintain their biological activity, reduce their volatility, increase their effective utilization rate and minimize the adverse effects of their odor, EOs need to be encapsulated in a suitable delivery system for food applications. Direct mixing into packaging substrates is the most commonly studied method [ 29 , 30 , 31 ]. Active packaging (AP) mainly refers to packaging technology that modifies the conditions of the packaged foods to upgrade its sensorial or safety characteristics and to extend its shelf life by protecting food from internal and external environmental factors while maintaining its quality.…”

“…Plastic films supplemented with EOs can be considered as antimicrobial packaging materials and also act as antioxidants. For example, EVOH containing garlic extract and bread aroma proved useful against Penicillium expansum and were used as coating material on polyethylene (PE) films to increase the shelf life of sliced bread [ 29 , 40 ].…”