Effect of active antimicrobial films on quality parameters and shelf-life of fresh yufka dough

Effect of active antimicrobial films on quality parameters and shelf-life of fresh yufka dough

This research aimed to develop polypropylene (PP) antimicrobial films loaded with different concentrations of sorbic acid (SA) for packaging of fresh yufka dough. PP-SA at 6% showed improved mechanical, UV absorption, and moisture barrier properties. Also, the obtained films exhibited in vitro antib...

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Veröffentlicht in:Heliyon 2024-02, Vol.10 (4), p.e25972, Article e25972
Hauptverfasser: Peighambardoust, Seyed Hadi, Karimi Davarani, Afsaneh, Fasihnia, Seyedeh Homa
Format: Artikel
Sprache:eng
Schlagworte:
Active packaging
Quality control
Shelf-life
Sorbic acid
Yufka dough
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Zusammenfassung:This research aimed to develop polypropylene (PP) antimicrobial films loaded with different concentrations of sorbic acid (SA) for packaging of fresh yufka dough. PP-SA at 6% showed improved mechanical, UV absorption, and moisture barrier properties. Also, the obtained films exhibited in vitro antibacterial and anti-mold properties. Moisture content and aw of packaged dough with different types of active films were not significantly changed upon storage period. Extended storage of dough layered with PP-SA films at concentrations 0–4% for 45 days led to significant decrease of pH from 5.75 in fresh dough to 5.05 in control (p 
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2024.e25972