Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System

Pane Toscano DOP, a traditional sourdough bread from Italy, has a limited shelf life, typically lasting only a few days. Extending its shelf life without the use of synthetic preservatives is essential to meet the rising demand for clean-label products and to reduce food waste. This study aimed to identify the most effective packaging strategy to extend the shelf life of Pane Toscano DOP. Two packaging systems were evaluated: single-package and bag-in-bag systems. In the single-package setup, bread was packaged in PET/PE under different headspace conditions: ambient air (C1), air + Everfresh^® Spray (EVF, a natural aromatic extract) (C2), CO₂ only (C3), and CO₂ + EVF (C4). In the bag-in-bag system, bread was first placed in a PLA primary package containing air and then enclosed within a PET/PE secondary package filled with either air (T1), air + EVF (T2), CO₂ only (T3), or CO₂ + EVF (T4). Shelf life of bread under different packaging conditions was evaluated based on the appearance of visible mold growth. T4 exhibited the longest shelf life, maintaining acceptable quality for 41 days, followed by T3 with 34 days. Air packaged samples C1 and T1 had the shortest shelf life of only 6 days, while C2, T2, and C3 each maintained quality for 20 days. These findings demonstrate that the use of modified atmosphere packaging, bag-in-bag systems, and aromatic headspace extracts can significantly extend the shelf life of artisanal breads, such as Pane Toscano DOP. This approach offers viable alternatives to synthetic preservatives while maintaining traditional product formulations.