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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-23649
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dc.contributor.authorRüegg, Nadine-
dc.contributor.authorRöcker, Bettina-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2021-12-06T09:44:20Z-
dc.date.available2021-12-06T09:44:20Z-
dc.date.issued2022-03-
dc.identifier.issn2214-2894de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/23649-
dc.description.abstractAn 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Packaging and Shelf Lifede_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectPackagingde_CH
dc.subjectVerpackungde_CH
dc.subjectFood qualityde_CH
dc.subjectBakery productde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleApplication of palladium-based oxygen scavenger to extend the mould free shelf life of bakery productsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.fpsl.2021.100771de_CH
dc.identifier.doi10.21256/zhaw-23649-
zhaw.funding.euNode_CH
zhaw.issue100771de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume31de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Verpackungde_CH
zhaw.funding.zhawActive labelsde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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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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