The Use of New Techniques for Packing Different Types of Cakes

Socio-economic development and variety of baking products, especially cakes, have led them to become an important part of the people’s food basket around the world. However, microbial contamination, lipid oxidation, loss of nutrients as well as proteins, can cause significant economic losses and also endanger the health of the consumer. The quality and safety specifications of products are highly dependent on packaging materials and packaging technology. Research into new packaging methods, including active packaging, is a tremendous breakthrough in solving economic and consumer safety problems, while at the same time offering innovative ways to extend the shelf life of products and maintain the quality of cakes. This review article examines the factors affecting the shelf life of the cake product and the antimicrobial and antioxidant factors and the use of natural materials in packaging in order to increase the shelf life of the product, and also the various active packaging materials with countless applications in this type of food products, including antimicrobial packaging. Antioxidant packaging, moisture absorbents and ethanol diffusers have been discussed.