Cinnamon-based active packaging performs better than MAP for gluten-free bread in regard to microbiological inhibition, sensory experience, researchers find
June 10, 2011
– Cinnamon-based active packaging was found to be an acceptable alternative to modified atmosphere packaging for gluten-free bread in regard to microbiological inhibition and sensory satisfaction, according to results from a study published in Packaging Technology and Science, Food Production Daily reported June 10.
The study examined the efficiency of three types of packaging: active packaging, MAP and combinations of both. The study set the three options against each other to see which offered best food life extension.
The study found that MAP provided better microbiological inhibition and therefore longer shelf life than traditional packaging only when microbiological results were examined. Sensory attributes such as flavor, taste and chewing were better without MAP in the presence of active packaging containing cinnamon. The researchers found that flavor and sponginess were better when MAP packaging was not used, and when it was, the bread tended to crumble more and was harder. The researchers concluded that active packaging could be a better solution than MAP for delivering a longer shelf life while optimizing sensory attributes.
The increasing incidence of celiac disease in developing countries is driving demand for gluten-free food. One of the challenges with gluten-free bread is its short shelf life, researchers added. There have been multiple attempts to prolong the product’s shelf life with MAP being one of the strategies. MAP, however, is not inexpensive and in many cases, it does not successfully inhibit the microbiological activity.
The study was funded by the Spanish government, Food Production Daily noted.
The primary source of this article is Food Production Daily, Montpellier, France, June 10, 2011.