title: Antimicrobial Packaging for Extending the Shelf Life of Bread-A Review.
abstract: Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packaging materials. The potential of a combination of allyl isothiocyanate and potassium sorbate incorporated into polymers in providing the needed natural antimicrobial protection for bread products is discussed. The role of double extrusion process as a means for obtaining a homogeneous mix of the sorbate into the polymer (polyethylene or ethylenevinyalcohol), is highlighted.
authors.affiliation: a Department of Food Science and Technology , Cape Peninsula University of Technology , Bellville , South Africa.
authors.forename: V A
authors.initials: VA
authors.lastname: Jideani
authors.affiliation: a Department of Food Science and Technology , Cape Peninsula University of Technology , Bellville , South Africa.
authors.forename: K
authors.initials: K
authors.lastname: Vogt
mesh_terms: D000890:Anti-Infective Agents; D001939:Bread / Q000382:microbiology*; D005516:Food Microbiology; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D011108:Polymers
chemical_list: D000890:Anti-Infective Agents; D011108:Polymers
keywords: Active packaging; allyl isothiocyanate; antimicrobial packaging; bread; fungi; shelf life; sorbate