Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging

The classic Italian pastry known as “Sfogliatella Riccia” is typically sold in bulk and hasa short shelf life of 2–3 d at room temperature. To expand the market for this widelyrecognized product abroad, some companies offer it as frozen raw pastry; however, thisapproach involves high energy consumption. In an effort to extend the shelf life moresustainably, this study evaluated the effect of modified atmosphere packaging (MAP)with two different CO2/N2 ratios (30/70 and 50/50) at two storage temperatures (5 and20°C). The packaged samples were evaluated for microbial growth, physicochemicalproperties and sensory properties until mold growth was observed. A sample packagedin air was used as the control. Microbial quality was maintained the longest in the 50/50CO2 to N2 ratio, up to 49 and 42 d of storage at 5 and 20°C, respectively. The levels ofindicators of fat oxidation (fat acidity, peroxide values, and total polar compounds) didnot significantly (p ≤ 0.05) increase. Firmness did not significantly increase after14 d. Smell and flavor remained acceptable (score of 6, “slightly liked”) after35 d. However, crispness and overall acceptability were the most affected parameters,with a significant decrease observed after 21 d. In conclusion, the use of modifiedatmosphere packaging, particularly a 50/50 CO2 to N2 ratio at 5°C, effectively preservedthe quality and extended the shelf life of “Sfogliatella Riccia” in a sustainable manner.