Evaluación del uso de atmósferas modificadas sobre la vida útil de un producto de panadería para una industria en la ciudad de Manta

Abstract

In recent years, the use of modified atmospheres in bakery and pastry products has increased with the aim of extending the shelf life of foods, especially those that are exported. Today, the baking industry seeks to implement strategies that guarantee the preservation and safety of products, with the aim of reducing the potential risks of proliferation of pathogenic microorganisms that are harmful to consumers. Depending on the nature of the product, different proportions of gases are used during food packaging to reduce the incidence of oxygen and moisture. This study explores the implementation of modified atmosphere (MA) packaging for rosquitas manufactured in a factory located in Manta, with the objective of improving their export prospects, enhancing competitiveness, and prolonging shelf life. For this purpose, changes in the physical and chemical characteristics of pretzels packaged in a 100% N2 atmosphere were evaluated over a period of 30 days under predefined storage conditions (35°C, 75% relative humidity). During this period, their moisture content (%) and water activity were evaluated every 10 days, and subsequently, their shelf life was estimated using mathematical models, considering a moisture content of 7.3% and water activity of 0.6 as critical parameters. The selection of nitrogen (N) as the ideal atmosphere was based on bibliographic sources. Finally, a shelf life of 58 days was obtained for the packaged product under the experimental conditions analyzed. Keywords: Shelf life, food packaging, modified atmospheres, bakery products.