Effect of packaging permeability on textural and sensory properties of sliced bread

The objective of this study was to evaluate the effect of packaging permeability (water and oxygen) on the sensory and physical properties of white sliced bread during storage at ambient and accelerated conditions. White sliced bread was wrapped in different packaging materials to cover large oxygen and water vapor permeability’s that were monitored throughout the storage period. The textural and sensory properties of the samples were evaluated using an original dual accelerated aging approach based on both temperature and relative humidity. Results showed that water vapor loss significantly affected properties and acceptability of sliced bread. A comparison of firmness and sensory data indicated that a crumb firmness value exceeding 3 N was deemed unacceptable by the sensory panel. Additionally, a maximum water vapor loss of 4% was considered as the threshold for maintaining acceptable texture and sensory quality. Textural and sensory results suggest that the packaging films currently used for sliced bread are oversize and propose a too high protection against water vapor and oxygen transport. Optimizing packaging permeability allows product preservation to be maintained while enabling the use of thinner or more sustainable materials. Our approach allowed thereby reducing plastic consumption and the associated carbon footprint and contributing to improved environmental protection.