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Vol. 11, Issue 3 (2022)

Influence of active packaging materials on microbial characteristics of wheat flour bread during storage

Author(s):
Shashikumar JN, Udaykumar Nidoni and Ramachandra CT
Abstract:
The influence of active packaging materials namely, ethanol emitter, oxygen absorber and moisture absorber on microbial characteristics of refined wheat flour (RWF) and whole wheat flour (WWF) bread during storage was investigated. Initial proximate composition of the RWF and WWF breads was determined. The TPC, yeast and moulds and Bacillus spp. of fresh RWF bread and WWF bread were 1.2 × 104 and 1.3 × 104 cfu/g; 1.2 × 103and 1.3 × 103 cfu/g; 1.1 × 104 and 1.1 × 104 cfu/g, respectively. The results revealed that the control samples of RWF and WWF bread crossed the safe limit of TPC (7 log cfu/g), yeast and moulds (4 log cfu/g) and Bacillus spp. (5 log cfu/g) on 4th day, whereas the microbial counts in RWF and WWF bread samples packed in combination of ethanol emitter (E), oxygen absorber (O) and moisture absorber (M) were found within the safe limit even after 12 and 6 days of storage, respectively. The shelf life of RWF bread and WWF bread packaged with active packaging materials enhanced 15 and 4 days, respectively more than the control.
Pages: 531-537  |  368 Views  138 Downloads


The Pharma Innovation Journal
How to cite this article:
Shashikumar JN, Udaykumar Nidoni, Ramachandra CT. Influence of active packaging materials on microbial characteristics of wheat flour bread during storage. Pharma Innovation 2022;11(3):531-537.

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