Development and evaluation of antimicrobial and flavored film for using on pastry dough

The food industry, trying to meet growing consumer demand, is developing active packaging to provide quality and safety for packed food. This research aimed to develop and evaluate the implementation of active flavored films in contact with pastry dough. The active films were evaluated for in vitro antimicrobial activity against Penicillium sp. The mechanical properties of the films, the sorbic acid migration, sensory and in vivo microbiological analyses were also tested. The active films showed better results for in vitro and in vivo microbiological analyses when compared with the film with the sorbic acid incorporated directly on the pastry dough. The incorporation of sorbic acid and flavor affected the mechanical properties of the active films compared to the control film. The flavor addition provided a larger migration of sorbic acid from the film to the pastry dough. Besides the pastry dough packed in the active films showed better sensory results.41353754

Impact of health claims in prebiotic-enriched breads on purchase intent, emotional response and product liking

The impact of health claims on purchase intent, emotional response and liking has never been previously reported. In this study, prebiotic-enriched bread was used as a model functional food. Purchase intent, emotional response and liking were investigated in three phases: (1) focus groups were used to gauge consumer perception of health claims and functional foods, (2) the impact of health claims on purchase intent and emotional responses were measured using an online survey (n=122) and (3) hedonic ratings on bread rolls presented with or without any associated claims were obtained (n=100). A cluster analysis of the purchase intent data identified two clusters of consumers who were either receptive or nonreceptive to health claims. Receptive and non-receptive consumers significantly differed in the emotions they reported with respect to the claims. The hedonic ratings did not significantly differ between the breads tasted with or without health claims