Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake
Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The fol...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/872 |
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| author | Jarosław Wyrwisz Sabina Karp Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz |
| author_facet | Jarosław Wyrwisz Sabina Karp Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz |
| author_sort | Jarosław Wyrwisz |
| collection | DOAJ |
| description | Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO<sub>2</sub>/100%/N<sub>2</sub> (MAP<sub>1</sub>), 60% CO<sub>2</sub>/40% N<sub>2</sub> (MAP<sub>2</sub>), and approx. 78% N<sub>2</sub>/21% O<sub>2</sub>/0.04% CO<sub>2</sub> (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (<i>p</i> ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP<sub>2</sub>. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO<sub>2</sub> and 40% of N<sub>2</sub>—where cinnamon or clove essential oils were used. |
| first_indexed | 2024-03-09T19:51:28Z |
| format | Article |
| id | doaj.art-ac75eafc04074ac199b9de90b97e10d6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:51:28Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ac75eafc04074ac199b9de90b97e10d62023-11-24T01:11:13ZengMDPI AGFoods2304-81582022-03-0111687210.3390/foods11060872Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free CakeJarosław Wyrwisz0Sabina Karp1Marcin Andrzej Kurek2Małgorzata Moczkowska-Wyrwisz3Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, PolandModified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO<sub>2</sub>/100%/N<sub>2</sub> (MAP<sub>1</sub>), 60% CO<sub>2</sub>/40% N<sub>2</sub> (MAP<sub>2</sub>), and approx. 78% N<sub>2</sub>/21% O<sub>2</sub>/0.04% CO<sub>2</sub> (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (<i>p</i> ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP<sub>2</sub>. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO<sub>2</sub> and 40% of N<sub>2</sub>—where cinnamon or clove essential oils were used.https://www.mdpi.com/2304-8158/11/6/872active packagingessential oilswater activitymicrobiological qualitytexturecolor |
| spellingShingle | Jarosław Wyrwisz Sabina Karp Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake Foods active packaging essential oils water activity microbiological quality texture color |
| title | Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake |
| title_full | Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake |
| title_fullStr | Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake |
| title_full_unstemmed | Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake |
| title_short | Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake |
| title_sort | evaluation of modified atmosphere packaging in combination with active packaging to increase shelf life of high in beta glucan gluten free cake |
| topic | active packaging essential oils water activity microbiological quality texture color |
| url | https://www.mdpi.com/2304-8158/11/6/872 |
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