Abstract
This research extends the effect of packaging with bovine gelatin, gelatin nanocomposite (GN), gelatin emulsion (GE), two layers gelatin nanocomposite and gelatin emulsion (GNE), and polyethylene (PE) films on sponge cake properties during storage at 25°C and 55 ± 2% RH. In this regard, water vapor permeability (WVP) and oxygen permeability (OP) of films were compared. Then, moisture content, acidity, peroxide value, texture profile, organoleptic properties, and fungal growth of packed cakes were determined. Results showed that the addition of nanoparticles could reduce the water vapor permeability from 9.680 ± 0.460 × 10–10 (g m/sm‐2Pa‐1) for net gelatin film to 6.067 ± 0.337 × 10–10 (g m/sm−2 Pa−1) for gelatin nanocomposite film and oxygen permeability from 39.262 (cm3μm/ m2dkPa) for net gelatin film to 29.645 (cm3μm m−2 dkPa) for nanocomposite film. However, GNE films had the highest barrier properties. Results of acidity and peroxide values of cakes admitted the sufficiency of GNE films for sponge cakes packaging. In addition, antifungal properties of nanoparticles led to less fungal growth on cakes packed in GNE films. The cakes packed in GNE films own more organoleptic and texture acceptability than the ones packed in other films. Generally, according to the results GNE films are acceptable for packaging of sponge cakes which contain no preservative because this packaging can prevent fungal growth for a longer time and even more can maintain the cake chemical and organoleptic quality.
Highlights
Bakery products are the important portions of daily diet
Several methods have been used for increasing bakery products shelf life such as applying antioxidant and antimicrobial additives, and controlled or active packaging (Chakravartula, Cevoli, Balestra, Fabbri, & Rosa, 2019)
Since Water vapor permeability (WVP) of films is dependent to water molecules solubility and diffusion across the film, nanoparticles can reduce this permeability by increasing cross-linkage between polymer chains and filling the porosity of matrix (Rouhi, Mahmud, Naderi, Ooi, & Mahmood, 2013)
Summary
Bakery products are the important portions of daily diet. These products including breads, cakes, biscuits, and donuts usually are comprised of complex carbohydrates, protein sources, lipids, vitamins, and minerals (Soukoulis et al, 2014). Cakes are of popular bakery products because of nutraceutical properties, overall perception, and low price. Several methods have been used for increasing bakery products shelf life such as applying antioxidant and antimicrobial additives, and controlled or active packaging (Chakravartula, Cevoli, Balestra, Fabbri, & Rosa, 2019). Biodegradable packaging has been attended because of environmentally friendly properties, produced from bio-waste by-products, low cost, and capability to carry active component to preserve foods
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