Extending bread shelf-life using polysaccharide coatings containnig potassium sorbate

In this study، the composite edible films based on starch، hydroxypropylmethylcellulose (HPMC) and sunflower oil were prepared. The effect of potassium sorbate (PS) at different concentrations (2%، 6%، 10%، 14% & 18% w/w dry matter) on water vapor permeability (WVP)، ultimate tensile strength (TS) and strain at break (E%) were studied. In addition، we also investigated the ability of applied coating to retard baguette bread staling by evaluating mechanical and organoleptic properties. The PS increased WVP significantly only in high concentrations. Increasing PS concentration، E% increased from 2. 6 to 65. 7%، but TS of film significantly decreased from 7. 88 to 2. 45 Mpa. Moreover، mechanical and organoleptic tests of bread clearly indicated that applied coating was successful in retarding the staling of bread.