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Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods
Food Control ( IF 6 ) Pub Date : 2020-08-01 , DOI: 10.1016/j.foodcont.2020.107273
Teresa De Pilli

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.

中文翻译:

开发植物油和鸡蛋蛋白可食用薄膜以替代防腐剂和甜烘焙食品的初级包装

摘要 一种由植物油和鸡蛋蛋白制成的创新可食用薄膜被评估为替代防腐剂和甜食的初级塑料包装。通过将产品在室温 (25–28 °C) 和大气压下储存 85 天来评估有和没有可食用薄膜的产品的保质期。可食用薄膜不会影响甜食的感官特性,并且具有很高的防渗水屏障(WVP:250 g*μm/m2*24 h*kPa)。储存期后,覆盖可食用薄膜的样品表皮水分略有增加(24.80% vs 97.29%),无真菌生长(0 vs 1.4*104 CFU),硬度略有增加,内聚力适度下降( 19.52 对 31.14%)。
更新日期:2020-08-01
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