Rola opakowania w przedłużaniu trwałości pieczywa

• Autorzy: Makowska Agnieszka , Królak Jakub

Identyfikatory

DOI

10.15199/65.2024.5.8

Warianty tytułu

EN

The role of packaging in extending the shelf-life of bread

• Języki publikacji: PL

Abstrakty

PL

Pieczywo jest produktem spożywczym o stosunkowo krótkiej przydatności do spożycia. Z tego względu jest to jeden z najczęściej marnowanych asortymentów żywności. Istnieją dwa powody pogorszenia się jakości pieczywa. Pierwszy z nich to przemiany fizyczne zachodzące w pieczywie po wypieku, ogólnie nazywane czerstwieniem, a drugi to zmiany mikrobiologiczne, związane z pleśnieniem pieczywa. W artykule omówiono tradycyjne metody przedłużania trwałości pieczywa, jak pasteryzacja, sterylizacja pieczywa i pakowanie w atmosferze modyfikowanej wraz z rodzajami materiałów opakowaniowych. Przedstawiono także przegląd literatury dotyczący nowych, perspektywicznych rozwiązań w tym obszarze, które na chwilę obecną nie są jeszcze na szeroką skalę stosowane w opakowalnictwie produktów piekarskich. Skupiono się na opakowaniach aktywnych, w których substancje chemiczne odpowiedzialne za funkcję aktywną można umieścić w saszetce wewnątrz opakowania lub włączyć bezpośrednio do materiału opakowaniowego. Wskazano, że do projektowania opakowań aktywnych do pieczywa można wykorzystać naturalne olejki eteryczne ekstrahowane z roślin o właściwościach antymikrobiologicznych. Innym rozwiązaniem jest zastosowanie nanocząstek jako składników polimerów o ulepszonej funkcji barierowej dla tlenu lub absorbujące tlen i wodę, co, jak wskazują liczne badania, może opóźniać rozwój mikroorganizmów i pleśni.

EN

Bread is a food product with a relatively short shelf life. For this reason, it is one of the most frequently wasted food products. There are two reasons for the deterioration of bread quality. The first of them are physical changes occurring in bread after baking, generally called staling, and the second are microbiological changes related to bread molding. The article discusses traditional methods of extending the shelf life of bread, such as pasteurization, sterilization of bread, and modified atmosphere packaging, along with the types of packaging materials. A literature review is also presented regarding new, promising solutions in this area, which are not yet widely used in the packaging of bakery products. Active packaging, where the chemicals responsible for the active function can be placed in a sachet inside the packaging or incorporated directly into the packaging material was presented. It was indicated that natural essential oils extracted from plants with antimicrobial properties can be used to design active packaging for bread. Another solution is the application of nanoparticles as components of polymers with an improved oxygen barrier function or absorbing oxygen and water. These substances, as numerous studies indicate, may delay the development of microorganisms and molds in bread

Słowa kluczowe

PL

pieczywo; zmiana mikrobiologiczna; opakowania aktywne; nanocząstki

EN

bread; microbiological changes; active packaging; nanoparticles

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2024
• Tom: T. 78, nr 5
• Strony: 50--55
• Opis fizyczny: Bibliogr. 50 poz.

Twórcy

autor

Makowska Agnieszka

• Katedra Technologii Żywności Pochodzenia Roślinnego, Wydział nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-2994-4019

autor

Królak Jakub

• Katedra Technologii Żywności Pochodzenia Roślinnego, Wydział nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr POPUL/SP/0154/2024/02 w ramach programu "Społeczna odpowiedzialność nauki II" - moduł: Popularyzacja nauki (2025).