Extending the Shelf-Life of Corn Tortillas: Effects of High Pressure Processing and Added Glycerol

Traditional corn tortillas are produced from dehydrated masa and water and have a very short shelf life of 1-3 days, due to microbial growth and textural changes. Extension of shelf-life is critical for incorporation into the space diet. The objective of this study was to investigate the physico-chemical effects of high pressure processing (HPP) and the addition of glycerol and salt to corn tortillas. Results indicated that both high pressure and composition may delay the stiffening associated with staling of corn tortillas, with glycerol and salt being the major contributor. Using the appropriate combination of HPP and additives may result in an extended shelf life corn tortilla that can be incorporated into the space diet.