Shelf life of pie caps with biodegradable films as spacers

Authors

  • Daniela Verónica Escobar Gianni Gerencia de Proyectos Alimentarios, Laboratorio Tecnológico del Uruguay, LATU, Uruguay
  • Angelina Sala Universidad Católica del Uruguay Dámaso Antonio Larrañaga, UCU, Uruguay
  • Carlos Silvera Universidad Católica del Uruguay Dámaso Antonio Larrañaga, UCU, Uruguay
  • Rodrigo Harispe Alimentos RH, Uruguay
  • Rosa Marquez Romero Gerencia de Proyectos Alimentarios, Laboratorio Tecnológico del Uruguay, LATU, Uruguay

DOI:

https://doi.org/10.26461/07.03

Keywords:

Biodegradable films, pie caps, shelf life, preservative

Abstract

Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI) and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A) and with preservative (B) and they were compared with conventional polyethylene spacers (C). During four months, monthly sensory, microbiological and physicochemical (humidity) evaluations were done on the pie caps, together with humidity and solubility evaluations of the films. None of the samples showed microbiological or sensory deterioration. The sensory attributes showed no or slight difference in study time. Between samples the differences were minor: the best scores were for sample A in color, sample C in flavor, and samples B and C in texture and overall liking. The edible films have an interesting potential for this application, although studies in disguise the flavor of serum should be done.

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References

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Published

2012-10-24

How to Cite

Escobar Gianni, D. V., Sala, A., Silvera, C., Harispe, R., & Marquez Romero, R. (2012). Shelf life of pie caps with biodegradable films as spacers. INNOTEC, (7 ene-dic), 21–24. https://doi.org/10.26461/07.03

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Articles