ArticleFoods (Basel, Switzerland)2025
Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The development of bioactive food packaging is an important issue, given its potential to preserve food quality and safety without the use of synthetic preservatives. This study aimed to develop new polystyrene foam (PS) films with hydroxytyrosol (HOxTYR) and eugenol (EUG), alone or in combination, as bioactive molecules to preserve sliced sponge cake during long-term storage. The cake samples were analyzed periodically during storage at 15 °C in terms of quality attributes (pH, water activity, height, volume and weight loss, firmness, CIE Lab color, lipid peroxidation products, microbial spoilage, and overall acceptability) and shelf life. The active film containing the combination of 0.6% HOxTYR and 0.6% EUG showed the strongest antioxidant activity, which was attributed to a potential synergism between the compounds, resulting in lower lipid oxidation rates (TBARS). The combination of HOxTYR and EUG also offered the greatest reduction in bacterial load (62% for
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