Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products
Food Packaging and Shelf Life, ISSN: 2214-2894, Vol: 31, Page: 100771
2022
- 18Citations
- 55Captures
- 1Mentions
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Most Recent News
Avoiding Bakery Product Mold with Palladium-Based Oxygen Scavengers
In a study published in the journal Food Packaging and Shelf Life, researchers from Switzerland investigated the use of palladium-based oxygen scavengers to improve the
Article Description
An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined with modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. Par-baked buns, toast bread and gluten-free bread inoculated with Aspergillus niger spores were packed in normal atmosphere (NA) and under MA (with 2 vol.-% of O 2 ) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO 2 and CSP. Use of CO 2 in MA extended the MFSL by 8–10 days, 16–18 days and 3–4 days for par-baked buns, toast and gluten-free bread, respectively. Use of CSP with MA reduced the oxygen concentration in headspace from 2 vol.-% to < 0.01 vol.-% within 105–190 min with all bakery products. This led to a further increase in MFSL of bakery products by 3–9 days.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S2214289421001393; http://dx.doi.org/10.1016/j.fpsl.2021.100771; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85119916623&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S2214289421001393; https://dx.doi.org/10.1016/j.fpsl.2021.100771
Elsevier BV
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