| Abstract: | Baked products lose quality by loss of moisture, staling and mould growth. The objective of this study was to determine the possibility of reducing mould growth during bread storage through interaction with active packaging film. Cellulose acetate films containing 0%, 2% and 4% sodium propionate were prepared. Three slices of bread were piled, sandwiched with the prepared film pieces, packed in low‐density polyethylene bags and stored for 15 days at 25 ± 2°C. Treatment with no film between the slices of bread served as a control. The microbiological analyses showed that increased propionate concentration into the film decreased mould growth during the storage period. Bread stored with no film showed a lower mould count compared with bread in contact with film without sodium propionate, which may be due to absence of air between the slices resulting from closeness of the bread slices. The water activity, pH and moisture content showed small variations during the storage period. Copyright © 2002 John Wiley & Sons, Ltd. |
