Active film incorporated with sorbic acid on pastry dough conservation

• Published in: Food control Vol. 18; no. 9; pp. 1063 - 1067
• Main Authors: Silveira, M.F.A., Soares, N.F.F., Geraldine, R.M., Andrade, N.J., Botrel, D.A., Gonçalves, M.P.J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2007
• Subjects: Active film; active ingredients; aerobes; antibacterial properties; bacterial contamination; coatings; cold storage; dough; edible films; food microbiology; food packaging; food pathogens; food spoilage; food storage; microbial activity; packaging materials; pastries; Pastry dough; polyethylene; potassium sorbate; predictive microbiology; psychrotrophic bacteria; Sorbic acid; Staphylococcus; storage time; water activity; water content; Sorbic acid; Pastry dough; Active film
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2006.07.004

Antimicrobial films, 25 and 70 μm-thick, incorporated with 0–6% of sorbic acid, were produced and layered with pastry dough without preservative to evaluate its antimicrobial action. Control pastry dough containing sorbate potassium was layered with low-density polyethylene films (LDPF). The sandwiches (films/pastry dough) were stored in LPDF bags at 8 ± 1 °C. The results of microbiological analyses obtained in the initial time for pastry dough with or without additive complied with the standards of the Brazilian current legislation. After 40 days of storage, the pastry dough layered with 70 μm-thick films, containing 3–6% of sorbic acid had significantly smaller microbial growth than, or equivalent to, the control pastry dough. Pastry dough with 25 μm-thick films, containing 6% sorbic acid, had the psychrotrophic count inferior to the control, and the aerobic mesophilic Staphylococcus spp. counts were 1 log cycle superior. The water activity and the moisture level showed no differences between the treatments throughout the storage time.