Recent Trends in Edible and Active Packaging Strategies to Improve Bakery Products Shelf life

Bread, a crucial food is susceptible to physicochemical and microbiological changes that can affect its quality and shelf life. Staling is used to detect organoleptic impairment, while visible mold and bacterial growth indicate microbiological deterioration. To address this issue, the bakery sector has developed remedies that extend bread’s expiration while maintaining its safety. Historically, chemical preservatives and physical methods have been used, but recent research has led to new frontiers. Sourdough is an innovative method for preserving both conventional and gluten-free bread. Novel biopreservation methodologies, such as plant extracts and antifungal peptides, have also shown promising results. Active packaging, which contains antimicrobials to inhibit microorganism growth, is a growing field in food technology, offering numerous preservation advantages. Nanotechnology is also providing new opportunities for consumers and the food industry. Edible packaging is crucial for protecting food products from enzymatic activation, water, oxidation, and physical, mechanical, and microbiological damage. The use of active constituents like nanomaterials, cross-linkers, plant extracts, and essential oils can enhance the properties of edible materials and products.