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Extended shelf life of soy bread using modified atmosphere packaging
Ursula Fernandez1, Yael Vodovotz, Polly Courtney
1Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
Journal of Food Protection
|March 18, 2006
Summary
Modified atmosphere packaging (MAP) using specific high-barrier films and gas mixtures effectively extends soy bread shelf life. This method significantly inhibits microbial growth, eliminating the need for chemical preservatives and increasing shelf life by over 200%.
Area of Science:
- Food Science and Technology
- Microbiology
- Packaging Science
Background:
- Chemical preservatives like calcium propionate are commonly used to extend the shelf life of baked goods.
- Modified atmosphere packaging (MAP) offers a potential alternative or complementary method for microbial control in food products.
- Soy bread, a nutritious alternative, requires effective preservation strategies to ensure market viability and reduce spoilage.
Purpose of the Study:
- To evaluate the efficacy of modified atmosphere packaging (MAP) in extending the shelf life of soy bread.
- To compare the impact of different packaging films and modified gas atmospheres on microbial growth (mold, yeast, and aerobic bacteria).
- To determine if MAP can eliminate the need for chemical preservatives in soy bread preservation.
Main Methods:
- Soy bread samples were packaged using three types of films: LDPE (control), high-barrier laminated LLDPE-nylon-EVOH-nylon-LLDPE (film 2), and medium-barrier laminated LLDPE-nylon-LLDPE (film 3).
- Headspace gases included air (control), 50% CO2-50% N2, and 20% CO2-80% N2.
- Microbial counts (mold and yeast [M+Y], aerobic plate counts [APC]) were assessed over 12 days at controlled temperature and humidity to determine shelf life.
Main Results:
- All tested MAP conditions (films and gases) significantly impacted M+Y and APC compared to the control.
- The combination of high-barrier film 2 with either 50% CO2-50% N2 or 20% CO2-80% N2 gas mixtures, without calcium propionate, inhibited M+Y growth by 6 days and APC by 4 days.
- These optimized MAP treatments resulted in a shelf-life extension of at least 200% for soy bread.
Conclusions:
- Modified atmosphere packaging (MAP) using high-barrier laminated films (film 2) and specific CO2-N2 gas mixtures is highly effective for extending soy bread shelf life.
- This MAP approach successfully inhibits microbial spoilage, rendering chemical preservatives like calcium propionate unnecessary.
- MAP presents a viable, effective strategy for enhancing the shelf stability and marketability of soy bread.