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

scholarly journals Active and Intelligent Packaging with Phase Change Materials to Promote the Shelf Life Extension of Food Products

2020 ◽  
Author(s):  
Sasi Madhan ◽  
Christophe Espírito Santo ◽  
Luís P. Andrade . ◽  
Pedro D. Silva . ◽  
Pedro D. Gaspar .
Keyword(s):  
Phase Change ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Phase Change Materials ◽  
Active Packaging ◽  
Life Extension ◽  
Box Dimension ◽  
Intelligent Packaging ◽  
Post Harvest ◽  
Shelf Life Extension

Active packaging aims to extend the shelf life of fruits and vegetables using active agents such as Oxygen, Carbon-di-oxide, ethylene scavengers and moisture absorber. Intelligent packaging provides information about the fruits quality inside the package to the customer and this packaging technology detects the internal changes of fruits and vegetables using sensors and indicators. Further to improve the post-harvest storage PCM such as Rubitherm can be used depending on the package box dimension to remove the field heat from the products and maintain its temperature with low variation during transport and display. Gel packs having less weight with PET and PS can also be an alternate method in the packaging. The application of these technologies may lead to a revolution in post-harvest storage, transportation, and further retail sale. This paper reviews the theoretical principles of food packaging and recent developments in packaging technologies using PCMs. Keywords: Active packaging, Intelligent packaging, Phase change materials, Shelf life extension, Fruits

scholarly journals Bionanocomposite films of agar incorporated with ZnO nanoparticles as an active packaging material for shelf life extension of green grape

Heliyon ◽  
2019 ◽  
Vol 5 (6) ◽  
pp. e01867 ◽  
Author(s):  
Santosh Kumar ◽  
Jyotish Chandra Boro ◽  
Dharitri Ray ◽  
Avik Mukherjee ◽  
Joydeep Dutta
Keyword(s):  
Shelf Life ◽  
Zno Nanoparticles ◽  
Packaging Material ◽  
Active Packaging ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Bionanocomposite Films

Assessing the environmental consequences of shelf life extension: Conventional versus active packaging of pastry cream

2021 ◽  
pp. 130159
Author(s):  
Laura Settier-Ramirez ◽  
Gracia López-Carballo ◽  
Pilar Hernandez-Muñoz ◽  
Raisa Tinitana-Bayas ◽  
Rafael Gavara ◽  
...  
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Life Extension ◽  
Environmental Consequences ◽  
Shelf Life Extension

scholarly journals Quality improvement and shelf life extension of functional bakery products with the use of stevia

2019 ◽  
Vol 315 ◽  
pp. 022019 ◽  
Author(s):  
N A Esaulko ◽  
E S Romanenko ◽  
M V Selivanova ◽  
E A Mironova ◽  
T S Aisanov ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Life Extension ◽  
Bakery Products ◽  
Shelf Life Extension

Shelf life extension as solution for environmental impact mitigation: A case study for bakery products

2018 ◽  
Vol 627 ◽  
pp. 997-1007 ◽  
Author(s):  
Jacopo Bacenetti ◽  
Alessia Cavaliere ◽  
Giacomo Falcone ◽  
Valentina Giovenzana ◽  
Alessandro Banterle ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Shelf Life ◽  
Life Extension ◽  
Bakery Products ◽  
Impact Mitigation ◽  
Shelf Life Extension

Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 166-174 ◽  
Author(s):  
Theeranun Janjarasskul ◽  
Kanitha Tananuwong ◽  
Varapha Kongpensook ◽  
Sumate Tantratian ◽  
Sirirat Kokpol
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Life Extension ◽  
Sponge Cake ◽  
Shelf Life Extension ◽  
Direct Addition ◽  
Chemical Preservatives
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