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

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