Czasopismo | PRZEMYSŁ SPOŻYWCZY | Rocznik 2024 - zeszyt 5

Rola opakowania w przedłużaniu trwałości pieczywa

The role of packaging in extending the shelf-life of bread

10.15199/65.2024.5.8

nr katalogowy: 148667
10.15199/65.2024.5.8

Streszczenie

Pieczywo jest produktem spożywczym ostosunkowo krótkiej przydatności do spożycia. Ztego względu jest to jeden znajczęściej marnowanych asortymentów żywności. Istnieją dwa powody pogorszenia się jakości pieczywa. Pierwszy znich to przemiany fizyczne zachodzące w pieczywie po wypieku, ogólnie nazywane czerstwieniem, adrugi to zmiany mikrobiologiczne, związane zpleśnieniem pieczywa. Wartykule omówiono tradycyjne metody przedłużania trwałości pieczywa, jak pasteryzacja, sterylizacja pieczywa ipakowanie w atmosferze modyfikowanej wraz zrodzajami materiałów opakowaniowych. Przedstawiono także przegląd literatury dotyczący nowych, perspektywicznych rozwiązań w tym obszarze, które na chwilę obecną nie są jeszcze na szeroką skalę stosowane w opakowalnictwie produktów piekarskich. Skupiono się na opakowaniach aktywnych, w których substancje chemiczne odpowiedzialne za funkcję aktywną można umieścić w saszetce wewnątrz opakowania lub włączyć bezpośrednio do materiału opakowaniowego. Wskazano, że do projektowania opakowań aktywnych do pieczywa można wykorzystać naturalne olejki eteryczne ekstrahowane zroślino właściwościach antymikrobiologicznych. Innym rozwiązaniem jest zastosowanie nanocząstek jako składników polimerów oulepszonej funkcji barierowej dla tlenu lub absorbujące tlen i wodę, co, jak wskazują liczne badania, może opóźniać rozwój mikroorganizmów ipleśni

Abstract

Bread is a food product with a relatively short shelf life. For this reason, it is one of the most frequently wasted food products. There are two reasons for the deterioration of bread quality. The first of them are physical changes occurring in bread after baking, generally called staling, and the second are microbiological changes related to bread molding. The article discusses traditional methods of extending the shelf life of bread, such as pasteurization, sterilization of bread, and modified atmosphere packaging, along with the types of packaging materials. A literature review is also presented regarding new, promising solutions in this area, which are not yet widely used in the packaging of bakery products. Active packaging, where the chemicals responsible for the active function can be placed in a sachet inside the packaging or incorporated directly into the packaging material was presented. It was indicated that natural essential oils extracted from plants with antimicrobial properties can be used to design active packaging for bread. Another solution is the application of nanoparticles as components of polymers with an improved oxygen barrier function or absorbing oxygen and water. These substances, as numerous studies indicate, may delay the development of microorganisms and molds in bread

Słowa kluczowe

Keywords

Bibliografia

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