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.