ISSN 2310-5283 e-ISSN 3041-1432 UDC 67; 68; 33
en

https://doi.org/10.62763/cb/2.2025.53

Vol. 18, No. 2, 2025

53-67

  • Read article

    • Moisture loss of bread in different packaging materials and the potential of flax-based materials

    Svitlana Yaheliuk Vladyslav Chasnikov

    Received 04.08.2025, Revised 17.11.2025, Accepted 26.12.2025 Published 02.01.2026

    Abstract

    The accumulation of plastic waste, particularly from single-use food packaging, poses a significant environmental challenge, making it essential to explore alternative, sustainable packaging materials to reduce ecological impact and preserve product quality. The aim of the study was to comparatively evaluate the effectiveness of paper, biopolymer, polypropylene and experimental non-woven flax packaging in preserving the freshness of wheat and rye bread using weight loss as an indicator of moisture exchange. The paper analysed the environmental burden in Ukraine caused by the use of polymer materials in the baking industry, where packaging consumption reaches about 9 billion units annually. It has been experimentally established that polypropylene film provides the highest barrier properties, maintaining stable weight and high organoleptic indicators for 7 days. Traditional paper packaging proved to be the least effective due to high vapour permeability, leading to a loss of up to 21% of moisture and rapid staling of products. Biopolymer bags demonstrated the ability to retain moisture only for a short period (up to 3 days), after which their protective properties decrease significantly. As an environmentally safer and functional alternative, paper made from oil flax cellulose can be considered promising. Due to the dense structure of long fibres and the presence of natural antiseptic compounds (lignans), such packaging may help extend bread freshness while aligning with the principles of the circular economy. The practical value of the study lies in the scientific justification of the selection of biodegradable packaging materials based on flax cellulose for bakery products, which can be applied in the food industry to reduce plastic waste while maintaining product quality

    Keywords:

    bakery products; staling kinetics; shelf life; biodegradable materials; flax cellulose; organoleptic quality; barrier properties

    Suggested citation
    Yaheliuk, S., & Chasnikov, V. (2025). Moisture loss of bread in different packaging materials and the potential of flax-based materials . Commodity Bulletin, 18(2), 53-67. https://doi.org/10.62763/cb/2.2025.53
    134 Views

    References

    1. Alpers, T., Kerpes, R., Frioli, M., Nobis, A., Hoi, K.I., Bach, A., Jekle, M., & Becker, T. (2021). Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste. Foods, 10(1), article number 76. doi: 10.3390/foods10010076.
    2. Aravindan, M., Selvam, P., Subramaniyan, V., Subramanian, S., & Sathiavelu, M. (2022). Bread packaging techniques and trends. Italian Journal of Food Safety, 11(4), article number 10771. doi: 10.4081/ijfs.2022.10771.
    3. Cheng, J., Gao, R., Zhu, Y., & Lin, Q. (2024). Applications of biodegradable materials in food packaging: A review. Alexandria Engineering Journal, 91, 70-83. doi: 10.1016/j.aej.2024.01.080.
    4. DSTU 4583:2023. (2023). Bread made from rye and a mixture of rye and wheat flour. General technical conditions. Retrieved from https://online.budstandart.com/ua/catalog/doc-page.html?id_doc=104866.
    5. DSTU 4587:2023. (2023). Buns and bakery products. General technical conditions. Retrieved from https://zakon.isu.net.ua/sites/default/files/normdocs/dstu_4587_2023.pdf.
    6. DSTU 9188:2022. (2022). Bakery products. Organoleptic evaluation of quality indicators. Retrieved from https://zakon.isu.net.ua/sites/default/files/normdocs/dstu_91882022.pdf.
    7. Gai, F., Janiak, M. A., Sulewska, K., Peiretti, P. G., & Karamać, M. (2023). Phenolic compound profile and antioxidant capacity of flax (Linum usitatissimum L.) harvested at different growth stages. Molecules, 28(4), article number 1807. doi: 10.3390/molecules28041807.
    8. Gigante, V., Aliotta, L., Ascrizzi, R., Pistelli, L., Zinnai, A., Batoni, G., Coltelli, M.-B., & Lazzeri, A. (2023). Innovative biobased and sustainable polymer packaging solutions for extending bread shelf life: A review. Polymers, 15(24), article number 4700. doi: 10.3390/polym15244700.
    9. Junaid, P.M., Saikumar, A., Islam, R.U., Patel, M.K., Eranda, D.H.U., Islam, M., Zaidi, S., & Badwaik, L.S. (2025). Polysaccharide-based biopolymers: exploring film fabrication techniques, molecular interactions, and their potential food applications. Quality Assurance and Safety of Crops & Foods, 17(4). doi: 10.15586/qas.v17i4.1581.
    10. Kumar, V., Vinayak, A.K., Venkatachalam, S., & Muruganandam, L. (2022). Moisture barrier behavior of polymer films on food packaging plastic materials. International Journal for Technological Research in Engineering, 9(5), 6-11. doi: 10.5281/zenodo.6348202.
    11. Kyivkhlib. (n.d.a). “Domashnii Zhytnii” bread. Retrieved from https://kyivkhlib.ua/t-product/khlib-domashniy-2/.
    12. Kyivkhlib. (n.d.b). “Molochnyi” loaf. Retrieved from https://kyivkhlib.ua/t-product/baton-molochnyy/.
    13. Mishra, B., Panda, J., Mishra, A.K., Nath, P.C., Nayak, P.K., Mahapatra, U., Sharma, M., Chopra, H., Mohanta, Y.K., & Sridhar, K. (2024). Recent advances in sustainable biopolymer-based nanocomposites for smart food packaging: A review. International Journal of Biological Macromolecules, 279(4), article number 135583. doi: 10.1016/j.ijbiomac.2024.135583.
    14. Mohammadi-Moghaddam, T., Morshedi, M., Ansari, R.M., Golmohamadi, A., Morshedi, A., & Kariminejad, M. (2024). Bread staling measurement techniques: A review. Journal of Food Chemistry & Nanotechnology, 10(2), 85-93. doi: 10.17756/jfcn.2024-178.
    15. Nordlund, E., Katina, K., Mykkänen, H., & Poutanen, K. (2016). Distinct characteristics of rye and wheat breads impact on their in vitro gastric disintegration and in vivo glucose and insulin responses. Foods, 5(2), article number 24. doi: 10.3390/foods5020024.
    16. Noshirvani, N., Ghanbarzadeh, B., Mokarram, R.R., & Hashemi, M. (2017). Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread. Food Packaging and Shelf Life, 11, 106-114. doi: 10.1016/j.fpsl.2017.01.001.
    17. Osyka, V.A., Koptiukh, L.A., Komakha, V.O., & Shulha, O.S. (2019). Formation of the quality of base paper for the manufacture of water- and greaseproof packaging materials. Bulletin of Cherkasy State Technological University, 3, 76-82.
    18. Panou, A., & Karabagias, I.K. (2023). Biodegradable packaging materials for foods preservation: Sources, advantages, limitations, and future perspectives. Molecules, 13(7), article number 1176. doi: 10.3390/coatings13071176.
    19. Pasqualone, A. (2019). Bread packaging: Features and functions. In Flour and breads and their fortification in health and disease prevention (pp. 211-222). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-814639-2.00017-4.
    20. Perreard, S., Boucher, J., & Gallato, M. (2025). Plastic overshoot day – report 2025. Lausanne: EA-Earth Action.
    21. Roy, S., & Rhim, J.-W. (2022). Genipin-crosslinked gelatin/chitosan‑based functional films incorporated with rosemary essential oil and quercetin. Materials, 15(11), article number 3769. doi: 10.3390/ma15113769.
    22. Samoilenko, N.M., & Hadayeva, Yu.S. (2025). Actual aspects of development and use of biopolymer materials for disposable packaging. Environmental Sciences, 2(59), 330-336. doi: 10.32846/2306-9716/2025.eco.2-59.49.
    23. State Statistics Service of Ukraine. (2022). Population size and composition. Retrieved from https://stat.gov.ua/uk/publications/chyselnist-ta-sklad-naselennya.
    24. UNEP. (2023). UN roadmap outlines solutions to cut global plastic pollution. Retrieved from https://www.unep.org/news-and-stories/press-release/un-roadmap-outlines-solutions-cut-global-plastic-pollution.
    25. Venkatesan, R., Alrashed, M.M., Vetcher, A.A., & Kim, S.-C. (2025). Next-generation food packaging: Progress and challenges of biopolymer-based materials. Polymers, 17(17), article number 2299. doi: 10.3390/polym17172299.
    26. Yaheliuk, S.V., Fomych, M.I., & Yaheliuk, O.O. (2022). The modern technologies of bast crops biomass processing. Agricultural Machines, 48, 59-66. doi: 10.36910/acm.vi48.841.
    27. Zhang, Y., et al. (2024). Effects of wheat oligopeptide on the baking and Retrogradation properties of bread rolls: Evaluation of crumb hardness, moisture content, and starch crystallization. Foods, 13(3), article number 397. doi: 10.3390/foods13030397.