Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-23649
Publication type: | Article in scientific journal |
Type of review: | Peer review (publication) |
Title: | Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products |
Authors: | Rüegg, Nadine Röcker, Bettina Yildirim, Selçuk |
et. al: | No |
DOI: | 10.1016/j.fpsl.2021.100771 10.21256/zhaw-23649 |
Published in: | Food Packaging and Shelf Life |
Volume(Issue): | 31 |
Issue: | 100771 |
Issue Date: | Mar-2022 |
Publisher / Ed. Institution: | Elsevier |
ISSN: | 2214-2894 |
Language: | English |
Subjects: | Packaging; Verpackung; Food quality; Bakery product |
Subject (DDC): | 664: Food technology |
Abstract: | 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 O2) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO2 and CSP. Use of CO2 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. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/23649 |
Fulltext version: | Published version |
License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
Published as part of the ZHAW project: | Active labels |
Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
File | Description | Size | Format | |
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2022_Rueegg-etal_Palladium-based-oxygen-scavenger-shelf-life.pdf | 2.44 MB | Adobe PDF | View/Open |
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Rüegg, N., Röcker, B., & Yildirim, S. (2022). Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packaging and Shelf Life, 31(100771). https://doi.org/10.1016/j.fpsl.2021.100771
Rüegg, N., Röcker, B. and Yildirim, S. (2022) ‘Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products’, Food Packaging and Shelf Life, 31(100771). Available at: https://doi.org/10.1016/j.fpsl.2021.100771.
N. Rüegg, B. Röcker, and S. Yildirim, “Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products,” Food Packaging and Shelf Life, vol. 31, no. 100771, Mar. 2022, doi: 10.1016/j.fpsl.2021.100771.
RÜEGG, Nadine, Bettina RÖCKER und Selçuk YILDIRIM, 2022. Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packaging and Shelf Life. März 2022. Bd. 31, Nr. 100771. DOI 10.1016/j.fpsl.2021.100771
Rüegg, Nadine, Bettina Röcker, and Selçuk Yildirim. 2022. “Application of Palladium-Based Oxygen Scavenger to Extend the Mould Free Shelf Life of Bakery Products.” Food Packaging and Shelf Life 31 (100771). https://doi.org/10.1016/j.fpsl.2021.100771.
Rüegg, Nadine, et al. “Application of Palladium-Based Oxygen Scavenger to Extend the Mould Free Shelf Life of Bakery Products.” Food Packaging and Shelf Life, vol. 31, no. 100771, Mar. 2022, https://doi.org/10.1016/j.fpsl.2021.100771.
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