March 17, 2009 – An active package based on cinnamon essential
oil and micro perforated polypropylene may extend the shelf-life of
bread by a week, says a new study.
Spanish researchers from the University of Zaragoza and Artibal S.A. report that the final packaging design increased the shelf-life from three to 10 days.
Furthermore, sensory evaluation tests showed that the packaging ensured
“maximum quality and safety,” the researchers report in the journal Trends in Food Science & Technology. | READ MORE
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