Bread Packaging Research Articles

Study on the Potential of Fabricated Non-Biodegradable Plastic Waste (N-BPW) Liner as Alternative to Conventional Geomembrane

This study investigates the potential application of Non-Biodegradable plastic waste (N-BPW) from household (plastic food packaging (PFP)) namely plastic snack packaging (PSP) and plastic bread packaging (PBP) as an alternative to conventional liner material in landfill. The samples were prepared into a single and fabricated layer. The fabricated layers were prepared by applying hot-pressing technique to joint between layers. Then the prepared liners were tested for its chemical and physical properties through Ultimate Tensile Strength Test (UTS) and Fourier Transforms Infrared Spectroscopy (FTIR). The tested samples were compared with conventional geomembrane. Obtained results from FTIR showed that proposed PFP had 70% similar characteristics to geomembrane. In addition, the fabricated samples can sustain high maximum load as compared to conventional geomembrane based on UTS. The proposed liners offer an option to the landfill operators in choosing a good reusable material at a lower cost, solved N-BPW landfilling problems and has great potential to promote as an alternative landfill liner.

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

To prolong the shelf life of bread, polypropylene/sodium propionate (PP/SP) composite films were prepared via a melt‐extrusion process. To investigate the feasibility of using PP/SP composite films as a bread packaging material, their chemical structure, morphology, mechanical properties, barrier properties against water, surface properties, and antimicrobial properties were investigated. A storage test for bread was also conducted. The mechanical and thermal stability of the PP/SP composite films enhanced with increasing SP content. Compared with pure PP, the PP/SP composites had increased hydrophilicity that increased with increasing SP content. These composite films showed enhanced antimicrobial activity against both Gram‐negative and Gram‐positive microorganisms. This was due to the interaction of SP and water originating from the bread, which modifies the pH of the bread and causes destruction of the cellular structures of fungi and also reduces the growth rate of bacteria. The enhanced thermal, mechanical, antifungal, and antimicrobial properties achieved by the addition of SP can be beneficial for maintaining the freshness of bread and prolonging its shelf life.

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread.

This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread’s quality characteristics.

Preparation and characterization of active cellulose-based papers modified with TiO2, Ag and zeolite nanocomposites for bread packaging application

This study addresses the preparation and characterization of three active cellulose-based papers containing TiO2, Ag–TiO2 and Ag–TiO2–zeolite nanocomposites (P–TiO2, P–Ag–TiO2, P–Ag–TiO2–Z) and is aimed at use in bread packaging. It is organized in two parts: (1) the first part covers the morpho-structural characterization of nanocomposites and paper sheets (X-ray diffraction, scanning electron microscopy, transmission electron microscopy, X-ray photoelectron spectroscopy, energy dispersive X-ray) and explores some properties of the papers sheets (photocatalytic activity, wettability, barrier properties); (2) in the second part, the comparative efficiency of papers in the bread storage is discussed in terms of acidity, nutritional parameters (total fat, proteins and carbohydrates) and yeasts and molds charge. Morpho-structural investigations revealed a heterogeneous distribution of nanocomposites in the cellulose network as single particles or agglomerates. The higher content of active agents in the P–Ag–TiO2–Z positively affects the hydrophobicity, roughness, photocatalytic activity, opacity and water vapor permeability the most as compared to P–P (plain paper), P–TiO2 and P–Ag–TiO2. The free channels inside the zeolite structure result in the poorest barrier properties against air and grease of P–Ag–TiO2–Z and the highest food simulants–paper contact angles. Packaging tests indicate P–Ag–TiO2 as the most effective in the preservation of nutritional compounds in the bread. In return, P–Ag–TiO2–Z prolongs the microbiological safety of bread in terms of yeasts and molds content for 10 days at 20 °C and 12 days at 4 °C, 2 days longer than the second-ranked P–Ag–TiO2.

Influence of environmental conditions on permeability of low density polyethylene/clay Nano composites used in bread packaging

Influence of environmental conditions on permeability of low density polyethylene/clay Nano composites used in bread packaging

Effect of modified atmosphere packaging on stability of three kinds of bread

The study evaluates effect of ordinary and modified atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a significant influence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01–29.26% MC (w.b.) and the final MC in the range of 26.79–33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49–46.58% MC (w.b.) at the beginning and in the range of 32.92–44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863–0.948 at the beginning and in the range of 0.933–0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960–0.961 at the beginning and in the range of 0.952–0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achieved in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for Šumava bread.

Impact of Packaging on Bread Physical and Chemical Properties

The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. 
 There have been selected three packing methods: the packing in PE folio, PP folio, PP punched folio and the packing in a small bag specially designed to preserve bakery products. 
 The selection has been done function of physical – mechanic and chemical properties of the packaging materials and according to the requirements of a good preservation of the packed product.
 The PE folio has a good mechanical resistance, a good permeability to gases and a high impermeability to water vapors.
 The PP folio has a greater contraction, a better transparency and better mechanical properties than the polyethylene. The permeability to water and gas vapors is lower than that of the polyethylene.
 The complex material based on textile / PE has superior physical and chemical properties and a high impermeability to moisture, gas and flavors. 
 The experimental bread packaging methods prove a tight link among the permeability to water vapors, the duration of the product freshness and the mould appearance. 
 The specially designed small bag made of two cotton lays and one polyethylene lay preserves the freshness of sliced bread, because the bread does not get dry or wet. 
 After a 7-day storage period, the contamination degree with Penicillium frequetans of the sample packed in PP punched folio is of 5%. 
 The contamination degree with Penicillium nigricans and frequetans of the sample packed in PP folio is of 85%. 
 The sample packed in the cotton bag is 10% contaminated with Aspergillus fumigates, and the one packed in polyethylene folio is 20% contaminated with Aspergillus versicolor and Penicillium frequetans.

Influence of packaging material on bread characteristics during ageing

AbstractOne of the priorities of today's bread‐making industry is to find suitable packaging solutions to satisfy the peculiar requirements of bread, mostly appreciated by Italian consumers for its crispy crust. The packaging material should allow for both rapid heat exchange with the environment and water vapour evaporation to prevent condensation inside the package. Perforated orientated polypropylene (OPP) films are currently the best materials available for satisfying the industry's requirements. Recently, our group demonstrated that bread wrapping with perforated films is efficacious against bread contamination. The aim of this work was to verify whether these types of films could also influence the trend of phenomena related to product ageing. In particular, variations in the moisture inside the loaf during storage and their influence on changes in crumb softness were investigated. Three OPP films and one double‐layer film bag with different hole size characteristics were chosen for this study and their performances were compared with those of a paper bag. Because of the considerable differences in the hole size characteristics, the films showed very different barrier effects to water evaporation. The C250 OPP film (hole mean diameter = 0.54 mm and density = 21.4 holes/cm2) played an interesting role in modulating moisture variations. Wrapping bread in this film enabled both crust crispness and crumb softness to be maintained during 48h of storage. Such performances cannot effectively be obtained by using alternative industrial bread packaging materials, such as paper bags. Copyright © 2006 John Wiley & Sons, Ltd.

Soft plastic bread packaging: lead content and reuse by families.

The presence of lead in labels painted on soft plastic bread packaging was evaluated. Lead was detected on the outside of 17 of 18 soft plastic bread bags that were analyzed, with an average of 26 +/- 6 mg per bag with lead. Of 106 families questioned, 16 percent of respondents reported turning the bags inside out before reusing for food storage, thus putting food in contact with the lead paint. We estimate that a weak acid, such as vinegar, could readily leach 100 micrograms of lead from a painted plastic bag within 10 minutes. Further, lead and other metals painted on food packaging of any type becomes part of the municipal waste stream subject to incineration and to land-filling. The use of lead in packaging presents an unnecessary risk to public health.