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RESEARCH PRODUCT
Shelf life assessment of industrial durum wheat bread as a function of packaging system
Giuseppe MuratoreCarmine SummoMatteo Alessandro Del NobileAntonella PasqualoneMariagrazia GiarnettiFabio LicciardelloVito Michele ParadisoFrancesco CaponioVirgilio Giannonesubject
ColorShelf lifeSensorial propertieShelf lifeHexanalAnalytical ChemistrySensorial propertieschemistry.chemical_compound0404 agricultural biotechnologyDurum wheat bread; Shelf life; Packaging system; Volatile compounds; Textural properties; Sensorial propertiesProduct PackagingFood scienceTriticumMathematicsTextural propertiesPrincipal Component AnalysisKinetic modelMoistureDurum wheat breadBread04 agricultural and veterinary sciencesGeneral MedicineWheat bread040401 food sciencechemistryOdorTasteVolatile compoundsTextural propertiePackaging systemPackaging and labelingFood Sciencedescription
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60 days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30 days.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 | Food Chemistry |