Application of Flavoring Active Films of Low‐Density Polyethylene in Sugar Biscuits. Issue 5 (9th September 2013)

• Record Type: Journal Article
• Authors: Dias, Marali V.; Melo, Nathália R.; Soares, Nilda de Fátima F.; Carneiro, João de Deus S.; Borges, Soraia V.; Medeiros, Hiasmyne S.; Fialho, Tatiana Lopes
• Is Part Of: Journal of food process engineering. Volume 36:Issue 5(2013:Oct.)
• Page Start: 656
• Page End: 662
• Publication Date: 2013-09-09
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12029
• Languages: English
• ISSNs: 0145-8876

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfpe12029-sec-0001" sec-type="section"> <p>Active packaging is used to preserve food, maintaining or improving its features and microbiological safety. In this research was developed flavoring films and evaluated changes in the films as function of the addition of active agents and their contact with food. We determined the water vapor permeability (WVP) and mechanical analysis over 30 days for the films used for the sugar biscuit packaging. We also evaluated the sensory attributes of the sugar biscuits packaged in active films. The active agents used were important in maintaining the tensile strength of the films over time. However, the film with 10% orange aroma decreased the percent elongation and increased the film's WVP. In a sensory evaluation, the most accepted samples were the sugar biscuits packaged for 30 days in the film containing 10% essential oil and 5% aroma. Therefore, these films represent an innovation for the food industry that could enable the development of new products.</p> </sec> <sec id="jfpe12029-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Biscuits are an important class of bakery products that are produced in a large variety of flavors. Every day, new types of biscuits, often with innovative flavors, are launched on the market. Flavoring active packaging can be used to improve the sensory characteristics of foods and to develop new products. From a processing line, you can obtain products of different flavors with the use of flavoring packaging in the conditioning stage. This is useful in a food industry that relies mostly on incremental innovation for new product launches; there is an increasing awareness in the industry that innovations are needed to remain competitive.</p> </sec> </abstract>