Mold-free shelf-life extension of bakery products by active packaging

Total elimination of oxygen (O-2) in modified atmosphere packaging of bakery products is difficult to achieve. Because of the typical porous texture of the packaging, air can be retained inside. The effect of O-2 absorbers alone or in combination with modified atmosphere on Eurotium antstelodami, E. herbariorum, E. repens, and E. rubrum growth was investigated. Cakes of 0.80 to 0.90 water activity (a(w)) were packaged with different atmospheres (air, 100% N-2; 70% N-2:30% CO2) and O-2 absorbers of 2 different absorption capacities. The use of absorbers with a suitable absorption capacity led to a significant increase of cakes with mold-free shelf life, regardless of a(w) and pH level, at 25 degreesC.