An innovative edible film made with vegetable oil and egg proteins was evaluated as a replacement for preservatives and primary plastic packaging for sweet goods. The shelf-life of products with and without the edible film was evaluated by storing the products for 85 days at room temperature (25–28 °C) and atmospheric pressure. The edible film did not compromise the sensory characteristics of the sweet goods and had a high barrier against water permeation (WVP: 250 g*μm/m2*24 h*kPa). After the storage period, the samples covered with the edible film showed slight increase in moisture on the crust (24.80% vs 97.29%), no fungal development (0 vs 1.4*104 CFU), slight increase in hardness and moderate decrease in cohesiveness (19.52 vs 31.14%). This study presents a novel packaging material for confectionary industries that eliminates the use of preservatives and decreases the need for plastic packaging without compromising on the shelf-life of these foods.

Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods

De Pilli T.
2020-01-01

Abstract

An innovative edible film made with vegetable oil and egg proteins was evaluated as a replacement for preservatives and primary plastic packaging for sweet goods. The shelf-life of products with and without the edible film was evaluated by storing the products for 85 days at room temperature (25–28 °C) and atmospheric pressure. The edible film did not compromise the sensory characteristics of the sweet goods and had a high barrier against water permeation (WVP: 250 g*μm/m2*24 h*kPa). After the storage period, the samples covered with the edible film showed slight increase in moisture on the crust (24.80% vs 97.29%), no fungal development (0 vs 1.4*104 CFU), slight increase in hardness and moderate decrease in cohesiveness (19.52 vs 31.14%). This study presents a novel packaging material for confectionary industries that eliminates the use of preservatives and decreases the need for plastic packaging without compromising on the shelf-life of these foods.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/398072
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 32
  • ???jsp.display-item.citation.isi??? 23
social impact