Active EVOH/PE bag for sliced pan loaf based on garlic as antifungal agent and bread aroma as aroma corrector

Abstract

The aim of this work was the industrial development of an antifungal film containing garlic extract and bread aroma to be applied as active packaging for preservative-free sliced pan loaf. The material consisted of LDPE coated with ethylene vinyl alcohol copolymer. First the coating formulation was optimized to be suitable for flexographic equipment. A 1 μm coating of EVOH containing the agents was applied onto the LDPE film. Garlic extract release provides the antimicrobial capacity while bread aroma masks the inappropriate garlic aroma. The optimized formulation contained 8% of garlic extract and 8% of bread aroma. Bags were prepared and used to pack sliced pan loaves. Mould development was delayed from 6 to 12 days by use of the active bag. Sensory and textural characterization of the food also revealed that the bread maintained its characteristics, and sensory panellists considered the product acceptable and with good purchase intention.