Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives

Janjarasskul, Theeranun; Tananuwong, Kanitha; Kongpensook, Varapha; Tantratian, Sumate; Kokpol, Sirirat

doi:10.1016/j.lwt.2016.04.049

Cited by 45 publications

(17 citation statements)

References 11 publications

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“…On the other hand, the concept of food packaging has changed from a passive system, which acts as a simple container and/or insulating barrier from the outside environment, to active packaging that absorbs or release substances which interact with food, increasing the food's shelf life and quality . For this reason, active food packaging has experienced a remarkable growth in recent years.…”

Section: Introductionmentioning

confidence: 99%

Effect of organoclay and preparation method on properties of antimicrobial cellulose acetate films

Rodríguez¹,

Abarca²,

Bruna³

et al. 2018

Polymer Composites

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The aim of the present study was oriented to evaluate the effect of a commercial organoclay and the technique of preparation on the physical and antimicrobial properties of active eco-friendly nanocomposites films. To this antimicrobial nanocomposite films were fabricated from cellulose acetate (CA) powder, triethyl citrate (TEC) plasticizer, a commercial organoclay Cloisite30B (C30B), and cinnamaldehyde (Ci) as active agent. All nanocomposites showed the intercalation of the polysaccharide inside the organoclay structure, however, the level of the intercalation and the quality of the clay dispersion were dependent on the method selected to prepare them (solution-casting or extrusion). In addition, nanocomposites obtained by extrusion evidenced a better dispersion of organoclay. Important changes on the color properties of films were evidenced, which was associated to the thermal degradation of the quaternary ammonium surfactant of the Cloisi-te30B. On the other hand, organoclay was unable to reduce the cinnamaldehyde loss during the extrusion and storage, nevertheless, a slight effect of the Cloisite30B on the cinnamaldehyde release to a food simulant was observed to nanocomposites prepared by extrusion. Finally, despite cinnamaldehyde loss was observed over time, the content of residual active compound into the films was able to impart antimicrobial activity against Escherichia coli for 14 weeks. POLYM. COMPOS., 40:2311-2319, 2019

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Section: Introductionmentioning

confidence: 99%

Effect of organoclay and preparation method on properties of antimicrobial cellulose acetate films

Rodríguez¹,

Abarca²,

Bruna³

et al. 2018

Polymer Composites

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“…The MD samples’ firmness was mostly affected by the CO 2 level. The high barrier packaging efficiently prevented moisture loss, leading to other firmness effect (Janjarasskul, Tananuwong, Kongpensook, Tantratian, & Kokpol, ).…”

Section: Resultsmentioning

confidence: 99%

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

Wyrwisz

Kurek

Karp

et al. 2016

J Food Process Engineering

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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.

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“…As ethanol was well known as a disinfectant in the medical field, the ability to delay the microbial growth on rye bread depended on the size of ethanol emitter sachets [17] . While Latou et al [18] could not see any advantages of using a combination of an oxygen absorber sachet and an ethanol emitter sachet over to the use of an ethanol emitter sachet alone, Janjarasskul et al [19] reported a synergistic action of the two. Several research disclosed more effectiveness of sachet based AP or the combination of AP with a MAP over MAP alone [ 4 , 10 , 20 ].…”

Section: Introductionmentioning

confidence: 98%

Packaging to prolong shelf life of preservative-free white bread

Upasen

Wattanachai

2018

Heliyon

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This research studied various types of packaging to prolong the shelf life of non-preservative white bread. Three types of blown film packages were used, i.e. a single LDPE layer incorporated with an oxygen scavenger, a single LDPE layer containing an oxygen absorber sachet, and three layers of LDPE laminated with O-nylon. The effects of modified packaging atmosphere, i.e. 5, 10, and 21 vol. % of oxygen in nitrogen balance, on the shelf life was also included. Characterization of the packaging films was carried out using several techniques, such as Oxygen Transmission Rate (OTR) and an optical microscopy. Headspace gases, microbial count, as well as physical appearance were used to evaluate the shelf life. The optical microscopic images showed that incorporating the oxygen scavenger into the plastic film produced small pores, contributing to a passive function of the films as their OTRs were significantly enhanced. However, the microbial growth on bread stored in those packages was suppressed, implying that the intermediate generated from scavenging reaction might act as a fungistatic. Even though the scavenging capability of the oxygen absorber sachet lasted only for 4 days, the fungi and mould development thereafter was still lower compared to the package without the sachet. The prolonging white bread shelf life was found to be primarily dependent on two factors. The package with a high oxygen barrier such three-layer films defeated microorganisms. With a low initial oxygen level of around 5% by volume, the bread shelf life could be prolonged up to 5–7 days.

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Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives

Cited by 45 publications

References 11 publications

Effect of organoclay and preparation method on properties of antimicrobial cellulose acetate films

Effect of organoclay and preparation method on properties of antimicrobial cellulose acetate films

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

Packaging to prolong shelf life of preservative-free white bread

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