Bread packaging techniques and trends


Submitted: 3 August 2022
Accepted: 8 November 2022
Published: 5 December 2022
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Authors

  • Malathy Aravindan S. Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu District, Tamilnadu, India.
  • Periyar Selvam S. Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu District, Tamilnadu, India.
  • Vishnupriya Subramaniyan Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu District, Tamilnadu, India.
  • Sanjana Subramanian School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India.
  • Mythili Sathiavelu 3chool of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India.

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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1.
S. MA, S. PS, Subramaniyan V, Subramanian S, Sathiavelu M. Bread packaging techniques and trends. Ital J Food Safety [Internet]. 2022 Dec. 5 [cited 2024 Apr. 16];11(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/10771

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