Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System.

ABSTRACT: Pane Toscano DOP, a traditional sourdough bread from Italy, has a limited shelf life, typically lasting only a few days. Extending its shelf life without the use of synthetic preservatives is essential to meet the rising demand for clean-label products and to reduce food waste. This study aimed to identify the most effective packaging strategy to extend the shelf life of Pane Toscano DOP. Two packaging systems were evaluated: single-package and bag-in-bag systems. In the single-package setup, bread was packaged in PET/PE under different headspace conditions: ambient air (C1), air + Everfresh^® Spray (EVF, a natural aromatic extract) (C2), CO₂ only (C3), and CO₂ + EVF (C4). In the bag-in-bag system, bread was first placed in a PLA primary package containing a

SUBMITTER: Offei CA 

PROVIDER: S-EPMC12785392 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature