{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T22:30:08Z","timestamp":1784759408662,"version":"3.55.0"},"reference-count":32,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2014,9,29]],"date-time":"2014-09-29T00:00:00Z","timestamp":1411948800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,6]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The effect of innovative multilayer packaging materials versus a standard one on biscuit quality was studied during accelerated storage at 25, 35, 45\u2009\u00b0C and 50% relative humidity for 92 days. Three different packaging materials were used: metalized orientated polypropylene (<jats:styled-content style=\"fixed-case\">OPP<\/jats:styled-content>)\/paper (control); metalized poly\u2010lactic acid (<jats:styled-content style=\"fixed-case\">PLA<\/jats:styled-content>)\/paper; metalized <jats:styled-content style=\"fixed-case\">OPP<\/jats:styled-content> with ethylene vinyl acetate pro\u2010oxidant additive (<jats:styled-content style=\"fixed-case\">EVA\u2010POA<\/jats:styled-content>)\/paper. <jats:styled-content style=\"fixed-case\">EVA\u2010POA<\/jats:styled-content> additive is used to make the plastic layer biodegradable. Various quality sample parameters (moisture, water activity (<jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub>), texture, peroxide value (<jats:styled-content style=\"fixed-case\">PV<\/jats:styled-content>), hexanal) were analysed during storage. Rate constants (<jats:italic>k<\/jats:italic>) and activation energies (<jats:italic>E<\/jats:italic><jats:sub>a<\/jats:sub>) of hydration reactions and hexanal formation were calculated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>No remarkable differences in the evolution of primary and secondary lipid oxidation were observed among differently packed biscuits during storage. All samples maintained <jats:styled-content style=\"fixed-case\">PV<\/jats:styled-content> levels between 4 and 14\u2009meq <jats:styled-content style=\"fixed-case\">O<jats:sub>2<\/jats:sub><\/jats:styled-content> kg<jats:sup>\u22121<\/jats:sup> oil. The product in flexible packaging with <jats:styled-content style=\"fixed-case\">PLA<\/jats:styled-content> reached the highest moisture and <jats:italic>a<\/jats:italic><jats:sub>w<\/jats:sub> levels, but they did not significantly and adversely affect the other quality characteristics.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The obtained results demonstrate that the new tested packaging materials were suitable for commercial biscuit storage, having similar performance and preservation effects on the overall product quality to those of the standard one. Furthermore, these results could make a contribution to the food industry, encouraging the use of packaging materials with a negligible environmental impact as an alternative to petroleum\u2010based ones. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6888","type":"journal-article","created":{"date-parts":[[2014,8,25]],"date-time":"2014-08-25T06:47:01Z","timestamp":1408949221000},"page":"1736-1746","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Effect of different new packaging materials on biscuit quality during accelerated storage"],"prefix":"10.1002","volume":"95","author":[{"given":"Santina","family":"Romani","sequence":"first","affiliation":[{"name":"Interdepartmental Centre for Agri\u2010Food Industrial Research University of Bologna  47521 Cesena (FC) Italy"},{"name":"Department of Agri\u2010Food Science and Technology, Alma Mater Studiorum University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silvia","family":"Tappi","sequence":"additional","affiliation":[{"name":"Department of Agri\u2010Food Science and Technology, Alma Mater Studiorum University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Federica","family":"Balestra","sequence":"additional","affiliation":[{"name":"Interdepartmental Centre for Agri\u2010Food Industrial Research University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Teresa","family":"Rodriguez Estrada","sequence":"additional","affiliation":[{"name":"Interdepartmental Centre for Agri\u2010Food Industrial Research University of Bologna  47521 Cesena (FC) Italy"},{"name":"Department of Agri\u2010Food Science and Technology, Alma Mater Studiorum University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Valentina","family":"Siracusa","sequence":"additional","affiliation":[{"name":"Department of Industrial and Mechanical Engineering University of Catania  95125 Catania Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pietro","family":"Rocculi","sequence":"additional","affiliation":[{"name":"Interdepartmental Centre for Agri\u2010Food Industrial Research University of Bologna  47521 Cesena (FC) Italy"},{"name":"Department of Agri\u2010Food Science and Technology, Alma Mater Studiorum University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Dalla Rosa","sequence":"additional","affiliation":[{"name":"Interdepartmental Centre for Agri\u2010Food Industrial Research University of Bologna  47521 Cesena (FC) Italy"},{"name":"Department of Agri\u2010Food Science and Technology, Alma Mater Studiorum University of Bologna  47521 Cesena (FC) Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,9,29]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690490263774"},{"key":"e_1_2_6_3_1","first-page":"19","article-title":"Food Packaging: Principles and Practice","volume":"11","author":"Robertson GL","year":"2006","journal-title":"CRC Press"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802067878"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(77)90047-4"},{"key":"e_1_2_6_6_1","first-page":"57","article-title":"Accelerated shelf life testing of foods","volume":"39","author":"Labuza TP","year":"1985","journal-title":"Food Technol"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf063004h"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.838"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2007.00203.x"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.651"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.desal.2006.03.078"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2008.07.003"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02905.x"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1081\/MC-100101420"},{"key":"e_1_2_6_15_1","unstructured":"UNI EN ISO 14855 method Determination of ultimate aerobic biodegradability of plastic materials under controlled composting conditions\u00a0\u2013\u00a0method by analysis of evolved carbon dioxide."},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013209353836"},{"key":"e_1_2_6_17_1","unstructured":"ASTM F 1249\u201006 method Standard test method for water vapour transmission rate through plastic film and sheeting using a modulated infrared sensor. 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