Total elimination of oxygen (O 2 ) in modified atmosphere packaging of bakery products is difficult to achieve. Because of the typical porous texture of the packaging, air can be retained inside. The effect of O 2 absorbers alone or in combination with modified atmosphere on Eurotium amstelodami, E. herbariorum, E. repens , and E. rubrum growth was investigated. Cakes of 0.80 to 0.90 water activity ( a w ) were packaged with different atmospheres (air, 100% N2; 70% N2:30% CO 2 ) and O 2 absorbers of 2 different absorption capacities. The use of absorbers with a suitable absorption capacity led to a significant increase of cakes with mold‐free shelf life, regardless of a w and pH level, at 25 °C.
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Guynot et al. (2003) studied this question.
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