scholarly journals Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products

2022 ◽  
Vol 31 ◽  
pp. 100771
Author(s):  
Nadine Rüegg ◽  
Bettina Röcker ◽  
Selçuk Yildirim
Keyword(s):  
Shelf Life ◽  
Bakery Products ◽  
Oxygen Scavenger

scholarly journals Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 176986-176996
Author(s):  
Zainab Saleem ◽  
Muhammad Hussain Khan ◽  
Muhammad Ahmad ◽  
Ahmed Sohaib ◽  
Hamail Ayaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Bakery Products ◽  
Microbial Spoilage

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

Shelf-life Modeling of Bakery Products by Using Oxidation Indices

2007 ◽  
Vol 55 (5) ◽  
pp. 2004-2009 ◽  
Author(s):  
Sonia Calligaris ◽  
Lara Manzocco ◽  
Giuditta Kravina ◽  
Maria Cristina Nicoli
Keyword(s):  
Shelf Life ◽  
Bakery Products

Use of image analysis to evaluate the shelf life of bakery products

2014 ◽  
Vol 62 ◽  
pp. 514-522 ◽  
Author(s):  
Oscar Grillo ◽  
Valeria Rizzo ◽  
Rossella Saccone ◽  
Biagio Fallico ◽  
Agata Mazzaglia ◽  
...  
Keyword(s):  
Image Analysis ◽  
Shelf Life ◽  
Bakery Products

scholarly journals Development and Analysis of Sorghum Crackers

2019 ◽  
pp. 26-31
Author(s):  
P. Ashwitha Reddy ◽  
G. Pranusha ◽  
G. Laxmikanth Rao ◽  
A. Naveen Reddy
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Wheat Flour ◽  
Age Groups ◽  
Laboratory Evaluation ◽  
Bakery Products ◽  
Carbon Dioxide Gas ◽  
Sorghum Flour ◽  
Leaf Powder ◽  
Nutritional Aspect

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day’s millets are gaining popularity. In the development of sorghum crackers product, the main ingredients used are sorghum, refined wheat flour and basil leaf powder. Refined wheat flour is added in proportions to obtain soft, crispy, light fermented crackers as they cannot be made with whole sorghum flour because it is gluten free and posses less binding nature resulting in harder and heavier product. In general, the higher the gluten content in the wheat the higher the protein content of the flour. The higher the protein content of flour, the better is its ability to trap carbon dioxide gas giving lighter weight to biscuit. In the present study related to product development, sorghum crackers are developed by using sorghum flour and basil leaf powder in different variations. To acquire the beneficial properties of basil, the leaves are vacuum dried, powdered and incorporated in the product. On the whole, the nutritional aspect is increased by developing crackers with sorghum flour and basil leaves powder. Different variations are developed based on refined wheat flour and sorghum flour are 50(S):50(RWF), 60(S):40(RWF), 70(S):30(RWF) and basil powder is taken in same amount for all the variations. By laboratory evaluation of (chemical and sensory) 70(S):30(RWF) variant has got the highest acceptance.

Wheat bread quality improvement with using plasma­chemically activated water

2021 ◽  
pp. 53-61
Author(s):  
O. A. Pivovarov ◽  
S. Y. Mykolenko
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Food Chain ◽  
Cold Plasma ◽  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bakery Products ◽  
Equilibrium Plasma ◽  
Non Equilibrium

The article was devoted to an innovative approach of improving bakery products quality through using an activated water, exposed to the action of contact non-equilibrium (cold) plasma. Wheat bread quality characteristics were presented during using the plasma-chemically activated water combined with wheat flour of poor baking properties. It is shown that the treatment of water with contact non-equilibrium plasma leads to an improvement in the consumer qualities of bread, an increase in its resistance to microbiological spoilage. The wheat bread made with the plasma-chemically activated water presented the possibility to prolong the shelf-life of the product, helping to decrease losses and waste during the bread food chain.

Mold-free Shelf-life Extension of Bakery Products by Active Packaging

2003 ◽  
Vol 68 (8) ◽  
pp. 2547-2552 ◽  
Author(s):  
M. E. Guynot ◽  
V. Sanchis ◽  
A. J. Ramos ◽  
S. Marin
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Life Extension ◽  
Bakery Products ◽  
Shelf Life Extension

Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products

2006 ◽  
Vol 76 (3) ◽  
pp. 280-290 ◽  
Author(s):  
Barbara Bravin ◽  
Donatella Peressini ◽  
Alessandro Sensidoni
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Bakery Products

scholarly journals The use of celery stalks powder of infrared drying in bakery products

2021 ◽  
Vol 296 ◽  
pp. 07008
Author(s):  
Anastasiia V. Kopylova ◽  
Oleg K. Motovilov ◽  
Aleksandr N. Sapozhnikov ◽  
Timofey A. Levin ◽  
Inna Y. Rybakolnikova
Keyword(s):  
Sustainable Development ◽  
Shelf Life ◽  
Technological Process ◽  
Nutritional Value ◽  
Sensory Characteristics ◽  
Bakery Products ◽  
Powder Form ◽  
Bakery Product ◽  
Infrared Drying ◽  
Research Results

Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.

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