Bianchi Alessandro, Taglieri Isabella, Zinnai Angela, Macaluso Monica, Sanmartin Chiara, Venturi Francesca
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Foods. 2022 Nov 1;11(21):3470. doi: 10.3390/foods11213470.
The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N (100%), CO (100%), Mix CO/N (70% CO, 30% N), Mix CO/Ar (70% CO, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO, N, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO/N and Mix CO/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.
托斯卡纳法定产区面包（PDO Tuscan bread）的保质期较短，这限制了其只能供应给靠近生产地区的市场，影响了其商业成功以及供应链运营商的经济回报。虽然气调包装（MAP）应用于面包储存已被广泛接受，但该技术对延长托斯卡纳法定产区面包保质期的适用性仍有待探索。此外，据我们所知，文献中没有关于使用氩气作为填充气体的相关数据，无论是在纯气氛中还是与二氧化碳混合使用。在此背景下，本研究的目的是评估不同气调包装对酸面团面包保质期的影响。将面包片分别储存在塑料袋中，于23℃下置于五种不同气氛中（氩气（100%）、氮气（100%）、二氧化碳（100%）、二氧化碳/氮气混合气（70%二氧化碳，30%氮气）、二氧化碳/氩气混合气（70%二氧化碳，30%氩气）），并选择空气作为对照。为了选择最佳储存条件，对化学物理、流变学和感官特性进行了评估。结果表明，与空气相比，纯气体（二氧化碳、氮气、氩气）作为储存气氛表现出良好的品质。相比之下，二氧化碳/氮气混合气和二氧化碳/氩气混合气在延缓面包老化过程方面效果最佳，与其他气氛相比，面包保质期延长了一倍。总之，氩气作为一种保鲜气氛，似乎是延长托斯卡纳法定产区面包保质期的最佳解决方案。
