The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48 °C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539 meqO2/kgfat) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34 mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (82% shelf life extension at 25 °C).

Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies / C. Alamprese, C. Cappa, S. Ratti, S. Limbo, M. Signorelli, D. Fessas, M. Lucisano. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 230(2017 Sep), pp. 532-539. [10.1016/j.foodchem.2017.03.092]

Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies

C. Alamprese
Primo
;
C. Cappa
Secondo
;
S. Ratti;S. Limbo;M. Signorelli;D. Fessas
Penultimo
;
M. Lucisano
Ultimo
2017

Abstract

The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48 °C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539 meqO2/kgfat) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34 mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (82% shelf life extension at 25 °C).
whole-wheat breadsticks; shelf life extension; rosemary extract; packaging; oxidation; DSC.
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/02 - Chimica Fisica
   "Long Life, High Sustainability" - "Shelf Life Extension come indicatore di sostenibilità" - Coniugare l'estensione di vita di un prodotto alimentare determinata da un'innovazione di formulazione, processo o packaging, con la variazione di sostenibilità dell'intero ciclo di vita del prodotto
   MINISTERO DELL'ISTRUZIONE E DEL MERITO
   2012ZN3KJL_001
set-2017
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/487160
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