Shelf life assessment of industrial durum wheat bread as a function of packaging system.
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, awand bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days.
Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 98, 95123 Catania, Italy.
Fabio
F
Licciardello
Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy.
Virgilio
V
Giannone
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
Matteo Alessandro
MA
Del Nobile
Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 98, 95123 Catania, Italy.
Giuseppe
G
Muratore
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
Carmine
C
Summo
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
Mariagrazia
M
Giarnetti
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
Francesco
F
Caponio
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
Vito Michele
VM
Paradiso
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy. Electronic address: antonella.pasqualone@uniba.it.
Antonella
A
Pasqualone
D001939:Bread / Q000032:analysis; D003116:Color; D025341:Principal Component Analysis; D019064:Product Packaging; D013649:Taste; D014908:Triticum / Q000737:chemistry
Durum wheat bread; Packaging system; Sensorial properties; Shelf life; Textural properties; Volatile compounds