A Review of Bread Waste Reduction Using New Packaging Methods

Problem Statement: Physical, chemical, and microbial conditions of food materials are affected when there is not enough opportunity, especially when products are in undesirable conditions. In other products, factors affecting shelf life, quality maintenance, and other characteristics can be significant. Research Objective: One of the major economic problems of the country is the abundant bread waste, and inappropriate packaging can be one of the influential factors in increasing bread waste during storage. Various methods can be used for active packaging before and during product storage to maintain product quality to the desired level. Research Method and Execution: This article reviews bread waste reduction using new packaging methods. Findings and Results: Accelerating the correction of gas composition, including product air evacuation and then replacing it with suitable gas mixtures. Active packaging systems can be considered as systems that remove active product components that are undesirable, such as active packaging systems that remove moisture, antioxidants, antimicrobial compounds, and free ethanol in packaging. In active packaging, various compounds such as moisture absorbents, antioxidant releasers, antimicrobial agents can be used. A type of intelligent packaging can provide information about the packaging environment's conditions such as temperature, pH, moisture, gas composition, chemical and physical changes, and provide information for consumers. Intelligent packaging identification systems and barrier properties are among the most important features that should be considered when selecting polymers for bread packaging.

کلیدواژه ها:

Active Packaging ، Intelligent Packaging ، Bread Waste