Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread
The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend th...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3470 |
| _version_ | 1797468329751871488 |
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| author | Alessandro Bianchi Isabella Taglieri Angela Zinnai Monica Macaluso Chiara Sanmartin Francesca Venturi |
| author_facet | Alessandro Bianchi Isabella Taglieri Angela Zinnai Monica Macaluso Chiara Sanmartin Francesca Venturi |
| author_sort | Alessandro Bianchi |
| collection | DOAJ |
| description | The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO<sub>2</sub>. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N<sub>2</sub> (100%), CO<sub>2</sub> (100%), Mix CO<sub>2</sub>/N<sub>2</sub> (70% CO<sub>2</sub>, 30% N<sub>2</sub>), Mix CO<sub>2</sub>/Ar (70% CO<sub>2</sub>, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO<sub>2</sub>, N<sub>2</sub>, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO<sub>2</sub>/N<sub>2</sub> and Mix CO<sub>2</sub>/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread. |
| first_indexed | 2024-03-09T19:04:56Z |
| format | Article |
| id | doaj.art-e06dacd282784c1c933003396c25fc8a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:56Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e06dacd282784c1c933003396c25fc8a2023-11-24T04:41:20ZengMDPI AGFoods2304-81582022-11-011121347010.3390/foods11213470Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan BreadAlessandro Bianchi0Isabella Taglieri1Angela Zinnai2Monica Macaluso3Chiara Sanmartin4Francesca Venturi5Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyThe short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO<sub>2</sub>. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N<sub>2</sub> (100%), CO<sub>2</sub> (100%), Mix CO<sub>2</sub>/N<sub>2</sub> (70% CO<sub>2</sub>, 30% N<sub>2</sub>), Mix CO<sub>2</sub>/Ar (70% CO<sub>2</sub>, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO<sub>2</sub>, N<sub>2</sub>, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO<sub>2</sub>/N<sub>2</sub> and Mix CO<sub>2</sub>/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.https://www.mdpi.com/2304-8158/11/21/3470modified atmosphere packagingshelf-lifesourdough breadstalingPDO Tuscan bread |
| spellingShingle | Alessandro Bianchi Isabella Taglieri Angela Zinnai Monica Macaluso Chiara Sanmartin Francesca Venturi Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread Foods modified atmosphere packaging shelf-life sourdough bread staling PDO Tuscan bread |
| title | Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread |
| title_full | Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread |
| title_fullStr | Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread |
| title_full_unstemmed | Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread |
| title_short | Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread |
| title_sort | effect of argon as filling gas of the storage atmosphere on the shelf life of sourdough bread case study on pdo tuscan bread |
| topic | modified atmosphere packaging shelf-life sourdough bread staling PDO Tuscan bread |
| url | https://www.mdpi.com/2304-8158/11/21/3470 |
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