Antimicrobial Paperboard Packaging for Bakery Products
Paperboard is considered a widely used packaging material for retail sales of bakery products. Thisstudy aimed to develop antimicrobial paperboards by coating with vanillin for packing bakery products. Physicalproperties and antimicrobial inhibitory of coated paperboard were observed via headspace diffusion and atotal plate count method. Three types of common food spoilage bacteria including Escherichia coli, Bacilluscereus and Staphylococcus aureus were selected for the test. The next part of the study was the applicationtest of coated paperboard with bakery product and roll cake was selected for a case study. Results showed thatpaperboard coating with vanillin in alcohol has similar appearance as uncoated sample. Coated paperboard alsoshowed inhibitory effect against all bacteria under the study and vanillin in alcohol at 10% (w/w) demonstratedthe most suitable results. Antimicrobial paperboard carton coating with 10% (w/w) of vanillin in alcoholwas applied for packing roll cake and shelf life can be extended for three days at room temperature andfor six days at 4 ℃. In addition, vanillin coated paperboard were preferred by all sensory panelists. Results ofthis study pointed out feasibility of applying vanillin coated paperboard for packing bakery products to extendshelf, in order to ensure consumer safety and enhance product flavoring.
Suwarat Rakchoy Panuwat Suppakul Tunyarut Jinkarn
The Department of Packaging and Materials Technology Faculty of Agro-Industry,Kasetsart University Bangkok, Thailand
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
780-784
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）