Please use this identifier to cite or link to this item:
Title: Antimicrobial packaging for extending the shelf life of bread: a review
Authors: Jideani, Victoria A 
Vogta, K 
Keywords: Active packaging;Antimicrobial packaging;Bread;Allyl isothiocyanate;Sorbate;Fungi;Shelf life
Issue Date: 2015
Publisher: Taylor & Francis
Source: Jideani, V.A. & Vogt, K. 2015. Antimicrobial packaging for extending the shelf life of bread: a review. Critical Reviews in Food Science and Nutrition, 56(8):1313-1324. []
Abstract: Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable and recyclable food-packaging materials. The potential of a combination of allyl isothiocyanate (AITC) and potassium sorbate incorporated into polymers in providing the needed natural antimicrobial protection for bread products is discussed. The role of double extrusion process as a means for obtaining a homogeneous mix of the sorbate into the polymer (polyethylene or ethylenevinyalcohol), is highlighted.
ISSN: 1040-8398
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Victoria A Jideani

Files in This Item:
File Description SizeFormat 
Jideani_Victoria_A_Vogta_K_AppSci_2015.pdfMain article337.72 kBAdobe PDFView/Open
Show full item record

Page view(s)

Last Week
Last month
checked on Feb 9, 2021


checked on Feb 9, 2021

Google ScholarTM


This item is licensed under a Creative Commons License Creative Commons