Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.
Sharaf, O., Ibrahim, G., Mahammad, A. (2023). Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.. EKB Journal Management System, 66(12), 207-215. doi: 10.21608/ejchem.2023.184168.7399
Osama Sharaf; Gamal A. Ibrahim; Ayman A Mahammad. "Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.". EKB Journal Management System, 66, 12, 2023, 207-215. doi: 10.21608/ejchem.2023.184168.7399
Sharaf, O., Ibrahim, G., Mahammad, A. (2023). 'Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.', EKB Journal Management System, 66(12), pp. 207-215. doi: 10.21608/ejchem.2023.184168.7399
Sharaf, O., Ibrahim, G., Mahammad, A. Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.. EKB Journal Management System, 2023; 66(12): 207-215. doi: 10.21608/ejchem.2023.184168.7399

Prevention of mold spoilage and extend the shelf life of bakery products using modified mixed nano fermentate of Lactobacillus sp.

Egyptian Journal of Chemistry
Volume 66, Issue 12, December 2023, Page 207-215  XML PDF (225.04 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.184168.7399
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Authors
Osama Sharaf1; Gamal A. Ibrahim2; Ayman A Mahammad email 3
1Dairy Science Department, National Research Centre, Giza, Egypt
2Dairy Science Dept., Food Industries and Nutrition Research Division, National Research Centre
3Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
Abstract
Fungal growth and mycotoxin production is the major economic importance in bakery products during manufacturing and storage. So, the present study aimed to prepare chitosan loaded mixed nano-fermentate of three Lactobacillus sp. [L. plantarum, L. helveticus and L. rhamnosus (PHR)] to be used as bio-preservatives in pan bread and cupcake. PHR-nanofermentate were applied in bread samples during mixing the ingredient, injected in bread loaves at the end of fermentation or added as coating materials after baking. Cupcake samples were treated by PHR-nanofermentate during mixing the ingredients or as coating materials after baking. Baking quality, color parameters, sensory properties and mold count of bread and cupcake samples were performed. Bread sample coated with PHR- nanofermentate after baking ranked the highest between the treated samples. Cake samples treated with PHR- nanofermentate during mixing step had higher scores for all sensory attributes compared to the coated cake, except the texture and appearance parameters. PHR-nanofermentate resulted in more effective disappeared mold counts at the end of shelf life for bread and cake. In conclusion, PHR-nanofermentate achieved the intended galas as antimicrobial agent and prolonged the shelf-life, regardless the addition method, in chemically leavened products. However, its addition method to bread and other baked products which utilize baker’s yeast as a leavening should be considered. Finally, this study demonstrates that "PHR" is a good product for the bio-preservation of food.
Keywords
Bakery products; Lactobacillus sp; Nano preservatives; mold spoilage
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