Effect of Environmentally Degradable Packaging on Physical and Microbiological Quality of Flatbread Roti
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 plasticsReferences
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Brebu, M. (2020). Environmental Degradation of Plastic Composites with Natural Fillers—A Review. Polymers, 12(1), 166.
Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017). Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids, 68, 136-148.
Culetu, A., Duta, D.E., & Andlauer, W. (2018). Influence of black tea fractions addition on dough characteristics,
textural properties and shelf life of wheat bread. European Food Research and Technology, 244,
1133–1145.
D’appolonia, B. L., & Rayas-Duarte, P. (1994). Wheat carbohydrates: structure and functionality. In Wheat
(pp. 107-127). Springer, Boston, MA.
FDA-BAM. (2001). In FDA's bacteriological analytical manual. Retrieved March 1, 2019, from https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam
Fik, M., Surówka, K., Maciejaszek, I., Macura, M., & Michalczyk, M. (2012). Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere. Journal of Cereal Science, 56(2), 418-424.
Gökmen, V. & Senyuva, H.Z. (2006). Study of colour and acrylamide formation in coffee, wheat flour and potato
chips during heating. Food Chemistry, 99, 238–243.
Giro, T., Beloglazova, K., Rysmukhambetova, G., Simakova, I., Karpunina, L., Rogojin, A., & Andreeva, S. (2020). Xanthan-based biodegradable packaging for fish and meat products. Foods and Raw Materials, 8(1), 67-75.
Hidalgo, A. & Brandolini, A. (2011). Evaluation of heat damage , sugars , amylases and colour in breads from
einkorn , durum and bread wheat flours. Journal of Cereal Science, 54, 90–97.
Kabir, E., Kaur, R., Lee, J., Kim, K. H., & Kwon, E. E. (2020). Prospects of biopolymer technology as an alternative option for non-degradable plastics and sustainable management of plastic wastes. Journal of Cleaner Production, 120536.
Litwinek, D., Gambus, H., Mickowska, B., Ziec, G., & Berski, W. (2020). Aminoacids composition of proteins in wheat and oat flours used in breads production. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 1725-1733.
Nisar, N., Mustafa, F., Tahir, A., Qadri, R., Yang, Y., Khan, M. I., & Wang, F. (2020). Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality. PeerJ, 8, e8788.
Noseda, B., Islam, M.T., Eriksson, M., Heyndrickx, M., De Reu, K., Van Langenhove, H., & Devlieghere, F. (2012).
Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius
hypophthalmus fillets. Food Microbiology, 30, 408–419.
Pereira, A. P. M., Freire, L., Alvarenga, V. O., Crucello, A., Morassi, L. L., Silva, F. P., ... & Sant’Ana, A. S. (2020). Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations. LWT, 110108.
Ramesh, M., Narendra, G., & Sasikanth, S. (2020). A review on biodegradable packaging materials in extending the shelf life and quality of fresh fruits and vegetables. In Waste Management as Economic Industry Towards Circular Economy (pp. 59-65). Springer, Singapore.
Rudnik, E. (2012). 10 Compostable Polymer Materials: Definitions, Structures, and Methods of Preparation. Handbook of Biopolymers and Biodegradable Plastics: Properties, Processing and Applications, 189.
Rufián-Henares, J. A., Delgado-Andrade, C., & Morales, F. J. (2009). Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chemistry, 114(1), 93-99.
Siracusa, V., Ingrao, C., Lo Giudice, A., Mbohwa, C., & Dalla Rosa, M. (2014). Environmental assessment of a multilayer polymer bag for food packaging and preservation: An LCA approach. Food Research International, 62, 151–161.
Thai Community product standard (No. 458/2547). Roti Sai Mai. Retrieved March 1, 2019, from http://www.foodnetworksolution.com/wiki/word/4158/%E0%B9%82%E0%B8%A3%E0%B8%95%E0%B8%B5%E0%B8%AA%E0%B8%B2%E0%B8%A2%E0%B9%84%E0%B8%AB%E0%B8%A1 (in Thai)
Topas Advanced Polymers. (2012). High barrier for antiseptic packaging. Retrieved September 3, 2020, from https://topas.com/sites/default/files/rj_topas_flexpack-antiseptic_barrier_12-06.pdf
United Nations Industrial Development Organization (UNIDO). (2003). Brief Guidelines on Environmentally Degradable Plastics (EDP). Retrieved March 1, 2019, from http://capacitydevelopment.unido.org/wp-content/uploads/2014/11/81.-EDP-Environmentally-Degradable-Polymeric-Materials-and-Plastics-Brief-Guidelines.pdf
Zhong, Y., Godwin, P., Jin, Y., & Xiao, H. (2020). Biodegradable polymers and green - based antimicrobial
packaging materials: A mini-review. Advanced Industrial and Engineering Polymer Research, 3,
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2021-05-05
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