Academic Journal
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants
| العنوان: | A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants |
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| المؤلفون: | Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi, Fabio Favati |
| المساهمون: | Tolve, Roberta, Sportiello, Lucia, Rainero, Giada, Pelattieri, Andrea, Trezzi, Marco, Favati, Fabio |
| سنة النشر: | 2024 |
| المجموعة: | Università degli Studi di Verona: Catalogo dei Prodotti della Ricerca (IRIS) |
| مصطلحات موضوعية: | Avrami model, Croissant, eco-packaging, sensory analysi, shelf-life, survival analysis |
| الوصف: | Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | STAMPA |
| اللغة: | English |
| Relation: | volume:13; issue:9; firstpage:1; lastpage:15; numberofpages:15; journal:FOODS; https://hdl.handle.net/11562/1125427; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85192728807 |
| DOI: | 10.3390/foods13091390 |
| الاتاحة: | https://hdl.handle.net/11562/1125427 https://doi.org/10.3390/foods13091390 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.192E7D8A |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/foods13091390 |
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