Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO 2 /100%/N 2 (MAP 1 ), 60% CO 2 /40% N 2 (MAP 2 ), and approx. 78% N 2 /21% O 2 /0.04% CO 2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly ( p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP 2 . The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging-60% of CO 2 and 40% of N 2 -where cinnamon or clove essential oils were used.