Impact of the replacement of polyethylene with waste from orange juicing on the physico-chemical, microbiological, and sensory quality of packaged bread

Abstract

This study aims to evaluate the impact of the partial substitution of linear low-density polyethylene (LLDPE) with orange peel powder (OPP) on packaged bread's physico-chemical, microbiological, and sensory quality. Pouches made of low-density polyethylene, LLDPE, and LLDPE/OPP differing in OPP loadings (5, 10 & 11.5 wt%) were used as control, blank, and treatments, respectively. The quality of the packaged bread was assessed by determining its weight loss, firmness, hue angle, lightness, and fungal growth during 11 days at 23ºC and 50 % RH and performing two similarity triangle tests. Consumers’ acceptability of the novel packaging was determined using an acceptance test. The results show no significant differences between packaging with and without OPP in bread firmness, fungal growth, hue angle, lightness, and sensory attributes. A slight difference in bread weight loss (<1 %) was observed between the LLPDE/OPP packages and the control at the end of storage. Bread’s weight loss and firmness increased, hue angle increased and then decreased, and lightness decreased during storage (p < 0.05) regardless of the packaging type. The consumer acceptance test showed no significant differences between the LLDPE/OPP-5 % and LLDPE/OPP-11.5 % pouches in liking of all sensory properties (e.g., appearance, color, smell) except transparency. This study demonstrates that storage time has a stronger weight on sliced bread shelf life than the replacement of up to 11.5 % plastic with waste from orange juicing. Furthermore, this study shows that OPP can be used as a plastic filler for food packages based on the similar performance of packaging containing OPP and commercial packaging.