面包包装技术与趋势。

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Safety Pub Date : 2022-12-05 DOI:10.4081/ijfs.2022.10771
Malathy Aravindan S, Periyar Selvam S, Vishnupriya Subramaniyan, Sanjana Subramanian, Mythili Sathiavelu
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引用次数: 0

摘要

面包变质和微生物生长是面包贮存过程中发生的一种复杂的理化变化,主要影响面包的质量和消费者的接受程度。在食品工业中,了解烘焙产品的物理、化学和微生物腐败的原因,对于防止质量腐烂和制造商和消费者的经济损失具有重要意义。传统包装在保护和保存最终产品的安全、卫生和质量方面存在局限性。有效的新策略必须包括在食品包装,特别是要尽量减少在其保质期内烘焙食品的感官损失。此外,由于食源性疾病的蔓延,直接影响产品的安全性,客户对减少使用合成防腐剂而不是天然防腐剂的需求显著增加。创新包装正在以多种方式改变食品的包装方式,以延长和监控产品的保质期。传统包装包括用合成聚合物薄膜包装食品;然而,现代技术允许它们与活性/功能物质相互作用。本文讨论了改性大气包装(MAP)、活性包装(AP)、智能包装(IP)、生物传感器和纳米包装等面包包装创新策略。此外,由于MAP和AP在延长面包保质期和天然防止真菌活性方面的显著作用,在本研究中受到了更大的关注,近年来引起了生产者和消费者的极大兴趣。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Bread packaging techniques and trends.

Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.

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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
期刊介绍: The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.
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