Effect of Environmentally Degradable Packaging on Physical and Microbiological Quality of Flatbread Roti

Authors

  • Chiraphat Phuangklang
  • Thitikorn Mahidsanan Department of Agricultural Technology and Environment, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan

Abstract

Flatbread Roti product has a short shelf-life because of microbial spoilage. The packaging can be used as a material for extending the shelf-life, whereas the synthetic plastic packaging is harmful to environment due to the difficult degradation. In present, an environmentally degradable plastic (EDP) could be used for substituting synthetic plastic package. The aim of this research was to assess the potential of three packages such as polypropylene (PP), polyethylene/polyamide (PE/PA) and EDP under vacuum condition for 2 days at ambient temperature. The results showed that the water activity of all treatments was approximately > 0.90. Considering the texture analysis, hardness, springiness, cohesiveness and chewiness of all treatments had negatively affected the product quality when compared to 0 day. In addition, microbiological quality showed that the total viable count of Flatbread Roti preserved in PP was approximately 4.13 log CFU/g that did not meet Thai Community product standard (No. 458/2547). In contrast, Flatbread Roti preserved in PE/PA and EDP, was relevant to Thai Community product standard. This study indicated that the shelf-life of Flatbread Roti preserved in EDP was approximately 1 day for replacing the use of synthetic plastic material (PP).                Keywords :  flatbread roti ; packaging ; shelf-life ; environmentally degradable plastics

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Published

2021-05-05