Abstract

In previous investigations natural antioxidants were proven to be effective in slowing down oxidative processes in breakfast cereals and limiting, as a consequence, the onset of off-flavours during storage. The list of the ingredients, on the other hand, is one of the aspects that can be taken in consideration in order to preserve the product properties during its shelf-life: the choice of a suitable packaging, in fact, should be considered with the same attention, since the extreme market segmentation lead to many different packaging solutions. The present work was aimed to investigate on the behaviour of natural antioxidants in breakfast cereals stored for 180 days in different commercial packages: a double-layer coextruded polypropylene bag and a high density polyethylene bag combined with a cardboard box. Qualitative descriptive sensory analysis was performed on these products. The results obtained showed interesting interactions between antioxidant and packaging: the polyethylene packaging sensibly improved the sensory properties of the product, acting in synergy with the employed antioxidants.

Autore Pugliese

• Summo Carmine , Caponio Francesco , Paradiso Vito Michele

Tutti gli autori

• SUMMO C.;CAPONIO F.;GOMES T.F.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2011

ISSN

1129-8723

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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