Influence of Different Packaging Materials on the Shelf Life and Microbial Quality of Bread and Cookies

Background: Efficient packaging is profound for retaining impudence and increasing shelf stableness of baked goods by controlling moisture and microbial contamination. Aim: This study assessed the impact of different packaging materials such as Kraft paper bag, Metallic Mylar bag, and Ziploc bag on the shelf life and microbial quality of muffin bread and soft cookies kept at ambient temperature for 12 days. Methods: Microbiological and physicochemical analyses were conducted on the packaged products throughout the storage period. Total aerobic plate count, yeast and mold count, and microbial isolation were assessed, alongside changes in moisture content. Result: Muffin bread and soft cookies packaged in Kraft paper bags had the highest total aerobic plate counts (6.65×10³ CFU/g to 2.83×10? CFU/g and 3.15×10³ CFU/g to 4.5×108 CFU/g, respectively), while those in Ziploc bags had the highest yeast and mold counts (1.3×10³ CFU/g to 6.0×10? CFU/g and 2.05×10³ CFU/g to 7.64×10? CFU/g). A total of five bacterial genera (Staphylococcus 40.5%, Bacillus 29.7%, Klebsiella 10.8%, Lactobacillus 10.8%, Serratia 8.1%) and nine fungal species (Aspergillus niger 26%, Saccharomyces sp. 21.7%, Candida sp. 19.6%, Penicillium sp. 8.7%, Fusarium sp. 6.5%, Mucor sp. and Rhizopus sp. 2.2% each) were isolated. Moisture content declined across all packaging types over time, but samples in Kraft paper bags retained the most moisture and had the shortest shelf life, while those in Metallic Mylar bags retained the least moisture and had the longest shelf life due to lower microbial load. Conclusion: Packaging material significantly affects the shelf life of baked goods. Metallic Mylar bags showed the best barrier properties against moisture and microbial contamination, while Kraft paper bags had the poorest barrier properties Choosing of packaging material should be based on barrier efficiency and cost-effectiveness.