Evaluation of Packaging Materials for Extending the Shelf-Life of a Dietary Fibre-Enriched Functional Pizza Base

Abstract

Food-processing by-products such as fruits and vegetables peels are potential sources of dietary fibre and other functional constituents, but their incorporation into bakery products requires evaluation of storage stability and packaging performance. The microbiological, sensory, and practical shelf-life stability of a developed functional pizza base enhanced with fruits and vegetables peel fiber were analyzed in this study in relation to packaging material and storage temperature. Three food-grade packaging systems low-density polyethylene (LDPE), polypropylene (PP), and laminated pouches were used to individually package freshly baked pizza bases. On Days 1, 3, 5, 7, and 9, samples were determined in both ambient (28 ± 2 °C) and refrigerated (5 ± 2 °C) conditions. A nine-point hedonic scale was used to evaluate appearance, colour, odour, texture, and overall acceptability, while aerobic plate counts and yeast and mould counts were employed to track microbiological stability. With the goal to evaluate economic considerations, the cost of packaging materials was compared, and visible deterioration was noted as an additional shelf-life indicator. According to the analysis framework, microbiological and sensory stability were significantly by storage temperature and time, with refrigerated storage often offering superior quality retention compared to ambient storage. The findings indicate that refrigerated storage was associated with slower microbiological change and better retention of sensory acceptability over the evaluated storage interval.