Oct, 12, 2017 ~Freund s Preservation Agents~ Preservation Effect of Antimold-Mild for Muffin Wrapped in Film Freund Corporation 1. Introduction Antimold-Mild, using ethyl alcohol (ethanol) evaporation agent has been adopted by many confectionery manufacturers as a mainly for pastry confectionery. Although this product can expect a quality preservation effect even with simple packaging for example just wrapping it with a commercially available plastic film together with food, we did not show experimental data that could evaluate its effect. We assumed that if it were used easily at home, we evaluated the quality preservation effect of Antimold-Mild for the simple packaging of muffins wrapped solely in plastic film. As a result, it was confirmed that by adding Antimold-Mild, compared to oxygen absorber or adding nothing, has the effect of suppressing the growth of mould and the effect of keeping softness of muffin. 2. Features of food agent (* Click the product name for more information) Antimold-Mild : Ethanol evaporation agent Function Preserve the quality of food by suitable controlling the speed of transpiration of ethanol from the packet. Effects Prevent the growth of mould Preserve moisture and softness of food : Negamold Z : Oxygen absorber Function Preserve the quality of food by absorbing oxygen in the package. Effects Prevent growth of mould Prevent oxidization of food Table 1 Features of food agent agent Ethanol evaporation agent : Product name Antimold-Mild Negamold Z Mould prevention Hardening prevention - Anti-discoloration / Anti-oxidation - : Effect - : No effect 3. Methods After packing muffins prepared with following recipe, packed the pieces with the food agents, which kept in 2 ºC and evaluated the quality over time. 1
Plane muffin Yield: 6 servings Ingredients 120g unsalted butter 140g sugar 2 eggs 300g flower 10g baking powder 160g milk Pinch of salt Several drops of vanilla oil Antimold-Mild (1) Sample Table 2 Sample Confectionery agent Packing method Muffin (about 0g/pieces) Antimold-Mild 10 (hereinafter ) : Negamold ZS 0 (hereinafter Oxygen absorber ) : Nothing 1 Wrap with the polyvinylidene chloride film (hereinafter PVDC film ) 2 Wrap with the polyethylene film (hereinafter PE film ) 3 Put in the barrier-nylon film bag and heat-seal (hereinafter BN film bag ) Table 3 Gas Permeability Permeability of ethanol gas (g/m 2 day (40ºC)) Permeability of oxygen (g/m 2 day MPa) Type of film 1PVDC film 2PE film 3BN film bag (2) Evaluation Product and Method Storage time:day 0, 3, 7, 14 Storage temperature:2ºc Table 4 Evaluation Product and Methods Evaluation Criteria Softness (Sensory Analysis) Softness (Instrumental texture analysis) Water activity(aw) Loss on drying (Amount of water) Ethanol gas concentration in package head space Oxygen concentration in package head space 4 10 3 600 13,000 0 Method Confirm presence of mould by visual inspection Sensory analysis (6 subjects) Creep meter RE2-3300B (Yamaden co.) Water activity meter EZ-200 (Freund co.) Determined by drying the sample, accurately weighed, at 10ºC for 2 hours, Gas chromatograph GC-9A (Shimadze co.) Only for, Day 1, 3, 7, 14 Zirconia type oxygen concentration meter LC-70F (Toray co.) Only for oxygen absorber, Day 1, 3, 7, 14 2
4. Results (1) (Confirm presence of mould by visual inspection) We observed the appearance of muffin and confirmed the presence of mould. In the case of 1PVDC film and 2PE film, mould presented on muffin which contained (Oxygen absorber) or (Nothing) on the 7th day, on the other hand, muffin with did not cause mould growth after 14 days in both film packaging. In the case of 3BN film bag, muffin with or (Oxygen absorber) did not cause mould growth for 14 days, in contrast to mould generated on muffin with (Nothing) on the 7th day. Muffins with observed the effect of preventing mould growth in any packaging. On the other hand, oxygen absorber is needed in using BN film bag and sealing. Table Rate of mould (n=7) and (14 days after) 1 PVDC film Nothing (Day 14) Rate of mould (n=7) Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 0 / 7 0 / 7 0 / 7 0 / 7 2 / 7 6 / 7 0 / 7 2 / 7 7 / 7 2 PE film Nothing (Day 14) Rate of mould (n=7) Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 0 / 7 0 / 7 0 / 7 0 / 7 1 / 7 6 / 7 0 / 7 4 / 7 7 / 7 3BN film bag Nothing (Day 14) Rate of mould (n=7) Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 Day 3 Day 7 Day 14 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 1 / 7 7 / 7 3
Load (N) Soft Points (n=6) Hard (2)Softness (Sensory Analysis) The softness of the muffin was evaluated by sensory test (6 subjects). In the following test, the grade of the softness was tested by the scoring method (1 to points) and graphed by average. Sample :, 1PVDC film (basic wrapping), 2PE film (basic wrapping), Oxygen absorber, 3BN film bag (heat-sealed) 1PVDC film wrapping with was softer than 2 PE film wrapping. The softness of 2 PE film wrapping with was equivalent to (Oxygen absorber, 3 BN film bag). 4 3 2 1 0 Fig.1 Softness (Sensory Analysis) (3) Softness(Instrumental texture analysis) With the same sample as above evaluation (2), the load was measured by using a texture meter. Sample:, 1PVDC film (basic wrapping), 2PE film (basic wrapping), Oxygen absorber, 3BN film bag (heat-sealed) The texture meter is a device that can measure the softness of confectionery and indicates that "the lower the load value is, the softer it is. In this evaluation with the texture meter, the same tendency as the sensory analysis was found on 14th day, and Muffin wrapped in 1 PVDC film with was the softest. Device: RHEONER2 (Yamaden co.) Plunger: φ8mm cylinder 4 3 2 1 0 Fig.2 Softness(Instrumental texture analysis) 4
Concentration of ethanol gas(%) (4)Water activity and Loss on drying Table 6 and Table 7 show water activity and loss on drying of muffins on 14th day. Regardless of preservation agent, the value of the 3BN film bag has a tendency to be high, 2PE film to be low. Table 6 Water activity (Day14) Preservative Nothing Packing Method 1 PVDC film 0.87 0.87 0.89 2 PE film 0.87 0.87 0.87 3 BN film bag 0.89 0.88 0.89 Table 7 Loss on drying (Day14) Preservative Nothing Packing Method 1 PVDC film 21 % 21 % 22 % 2 PE film 18 % 22 % 21 % 3 BN film bag 23 % 22 % 24 % () Ethanol gas concentration in package head space We measured the concentration of ethanol gas during the storage of muffins with. The 3 BN film bag could maintain the concentration of ethanol gas, but the 1PVDC film and 2PE film decrease ethanol gas concentration with time. In comparison to 2 PE film with, 1 PVDC film is more suitable film because it has lower gas permeability, so concentration of ethanol gas is more maintained. Sample :, 1PVDC film, 2PE film, 3BN film bag 1.2 1.0 0.8 0.6 0.4 0.2 0.0 Fig.3 Ethanol concentration in the package with
Concentration of oxygen (vol. %) (6)Oxygen concentration in package head space Fig.4 shows oxygen concentration during storage. We measured oxygen concentration in the packages including the (Oxygen absorber). In a 3BN film bag, it became deoxygenated (oxygen concentration is 0.1% or less) within 24 hours. However, 1PVDC film or 2PE film did not result in deoxygenation because of high permeability of films and lack of air-tightness. Sample :, Oxygen absorber, 1PVDC film, Oxygen absorber, 2PE film, Oxygen absorber, 3BN film bag 20 1 10 0 Fig.4 Oxygen concentration in the package with oxygen absorber. Conclusion Even in a muffin wrapped in film, Antimold-Mild had the effect of suppressing the growth of mould and maintaining the softness. As the effect of Antimold-Mild continues for a longer period of less ethanol loss, PVDC film that has low ethanol permeation is recommended using film wrapping. On the other hand, in the case of the oxygen absorber, it is necessary to package it in a BN film bag and seal it (heat-seal). Because it does not show the effect of mould growth unless it is set in airtight package (oxygen concentration is 0.1% or less). As for the softness of the muffin, the speed of hardening of muffin with Antimold-Mild is slower compared with muffin with oxygen absorber. However, the muffin wrapping in a PE film with Antimold-Mild tended to be equal to or harder than the muffin with oxygen absorber in a BN film bag as the storage period become longer. In PE wrapping, it is thought that decline of moisture and ethanol keeping it soft has an effect on the hardening. This time, we evaluated muffins prepared at our company. Physical properties weight: about 0 g / piece, water activity: 0.89 Aw, loss on drying: 2.% Note: Please keep in mind that the period during which it can be stored varies according to the season, packing method, temprature, ingrideints etc. 6