Optimization of modified atmosphere gases composition used for storage of high‐fiber muffins

Abstract

Four different dietary fibers were studied: oat fiber (AS), apple fiber (MD), carrot fiber (DC), and cocoa fiber (TC) and control sample. The muffins were produced to achieve more than 6 g/100 g of the final product. Each muffin with dietary fiber was packed in MAP with an initial gas mixture: 25% CO 2 , 50% CO 2 , 75% CO 2 , 100% CO 2 using nitrogen as an inert gas in MAP system. The quality of muffins was examined on the 1st and 15th day of packaging. We have observed that the firmness of the control sample was mainly dependent on CO 2 concentration in the MAP. The interaction between the CO 2 and days most significantly affected the firmness of DC samples. The firmness of MD samples was mostly affected by the CO 2 level. The opposite was with AS samples, where the springiness was significantly dependent on the interaction between the CO 2 and N 2 interaction, similar to TC. DC samples were affected slightly by the interaction between the CO 2 and the day. The optimized composition of gases to MAP for each of the muffins with dietary fiber was developed. The verification of the model stated that for the control sample, the CO 2 was 98.2%, AS-62.7%, DC-87.0%, TC-92.0%, and MD-76.5%. Practical applicationAccording to WHO Report 2015 about obesity, around 17% of children and more than 30% of adults are currently considered obese so the obesity epidemic remains one of the nation's most severe health crises. One way to prevent this disease is to reduce the intake of fat or sugar and be comparable to conventional products according to consumer acceptance. Therefore, in the present work, we have developed an innovative packaging system in which the dough (i.e., muffins) is loaded with increased dietary fiber content and increased antioxidant status to maintain their healthy value.For this purpose, an effective statistical method-response surface methodology, which is appropriate for optimization of processes or formulations, was used. The technology of storage of high-fiber muffins was developed to prevent deterioration and prevent a decrease in quality. K E Y W O R D S dietary fiber, MAP, muffins, optimization J Food Process Eng. 2017;40:e12494.

The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

“…In majority of studies, the authors showed the importance of a well-dimensioned packaging to preserve food and increase shelf life. The strategies proposed were (i) to correctly chose packaging regarding gas and water permeabilities to limit for example the oxidation (Rovira et al, 2019;Witik et al, 2019), or the water intake of dried products (Seth et al, 2018), (ii) use an optimal modified atmosphere to limit for example microbial spoilage (Chaix et al, 2015b;Guillard et al, 2016), quality loss of vegetables (Tsironi et al, 2017) or texture modification (Wyrwisz et al, 2017), and (iii) use an active packaging (ie packaging in which components were deliberately added to be liberated in food or headspace or to absorb a substance to increase the food shelf-life), as antimicrobial compounds (Ag, potassium sorbate etc.) to protect products from microbial growth (Marcuzzo et al, 2013;Apjok et al, 2019).…”

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

“…Mechanical characteristics of bread in a double compression cycle were recorded in a Universal Testing Machine Instron 5965 (Instron, USA) with the maximal load of 500N, 50% penetration depth using a 40-mm diameter probe and a 20-s gap between compressions on the crumb cubes of 20 × 20 × 20 mm. The results were given as maximum level of firmness [N] and springiness of five samples from each batch of recipe and packaging [14].…”

“…Recent trends of bakery industry are contrary to the application of synthetic preservatives, and is more focused on the natural and neutral preservation techniques like MAP [13]. Moreover, the cost of fortified wheat bread roll is higher than regular bread and should have a longer shelf-life due to economic reasons which could be reached with the application of modified atmosphere packaging (MAP) [14]. Incorporation of dietary fibre means bread needs higher water content which could cause higher spoilage rates.…”

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

“…The composition of a modified atmosphere includes atmospheric gases such as carbon dioxide, nitrogen and oxygen. Each of those gases has different properties, which makes them impact stored food in different ways (Wyrwisz et al., 2017). Modified atmosphere packaging, when using the right mix of gases, can extend bread's durability even up to 14–28 days.…”