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    Applications of different oxygen scavenging systems as an active packaging to improve freshness and shelf life of sliced bread
    (Springer, 2021) Kütahneci, Elif; Ayhan, Zehra
    The objective of this study was to extend the shelf life of sliced sourdough bread by active packaging using oxygen absorbers of different capacity in combination with a modified atmosphere. The sourdough bread slices were packaged using biaxially oriented polypropylene/polyvinylidene chloride (BOPP/PVDC) bags with two oxygen absorbers of different capacity (100 and 300 cc) under different atmospheres (air, 50% carbon dioxide [ CO2]:50% nitrogen [ N2], 100% N2) and stored at 22 °C for 18 days. The high capacity absorbers kept the O2% concentration < 1% in 100% N2 atmosphere during the entire storage. In the headspace containing the high capacity absorber, the initial oxygen (21%) decreased below 1% in six days, and in nine days in the packages with the low capacity absorber. Whiteness index decreased and browning index increased during storage, but the highest whiteness index, lowest browning index and hardness were obtained for 100% N2 combined with the high capacity absorber. The chemical properties were affected by the storage time but not by the packaging treatments. The microbial growth was kept at a lower level in bags with 100% N2 and high capacity absorbers. The study indicated that modified atmosphere packaging (50% CO2 and 50% N2) with no initial oxygen was not sufficient to preserve microbial quality, possibly due to transfer of trapped oxygen from the pores of the sliced bread to the headspace during the storage period. The product packaged with 100% N2 and the high capacity absorber received the highest sensory scores and had the longest shelf life (12 days) among all treatments.
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    Effect of Ethylene Scavenging-Active Packaging on Quality and Shelf Life of Button Mushrooms (Agaricus bisporus)
    (Sidas Medya, 2020) Kütahneci, Elif; Obaidi, A.A; Ayhan, Zehra
    The aim of this study was to evaluate the effect of an ethylene absorber (zeolites) in a packaging material on the shelf life of button mushrooms (Agaricus bisporus). Mushrooms were packaged under a passive modified atmosphere in low-density polyethylene (LDPE) bags with or without zeolites. Alongside the unpackaged control, three treatment groups were stored at 4°C and 50% RH for 16 days. Headspace gas composition, physical (weight loss, color and texture), chemical (pH, total soluble solids) and sensory analyses were carried out every 4 days of cold storage. Mushrooms packaged in LDPE bags without zeolites and LDPE with zeolites showed almost no significant change in weight during the storage time whereas the unpackaged mushrooms reached almost 20% weight loss by the end of the storage. Sensory attributes for mushrooms packaged in LDPE bags without zeolites and LDPE with zeolites were also still acceptable after the 8th day while unpackaged mushrooms lost their acceptability by day 4. Although no mentionable difference in shelf life was observed between samples packaged in LDPE bags without zeolites and LDPE with zeolites when physical, chemical and sensory properties were considered, the active material was better than the control material in terms of color, with less browning index and higher whiteness index.