The influence of glycerol, sorbitol, maltitol and propylene glycol on shelf life and quality of Barbari, Iranian flat bread, fortified with soy flour, was examined. Effects of different levels of polyols (0, 1 and 5 g/100 g) were analyzed during 2 weeks of storage at room temperature. Specific volume and width/height ratio of fresh breads were not affected by polyol addition, while it significantly decreased the moisture content of the bread. Propylene glycol significantly decreased water activity to 0.871 (1 g/100 g propylene glycol) and 0.867 (5 g/100 g propylene glycol) in comparison with the control (0.883). Evaluation of crumb hardness and moisture indicated that sorbitol and propylene glycol were able to diminish bread staling. The rise in hardness in polyol‐supplemented bread samples was not significantly more than the control between the first and second days of storage. Increase in hardness of bread samples was observed lower than the control after the second day in both levels of the sorbitol and 5 g/100 g propylene glycol. Acceptability of the breads, as indicated by panelists, was found to be higher than control bread for 5 g/100 g propylene glycol with 3.8 and 4.8 values, respectively. Results showed that propylene glycol can present the greatest effect on quality and shelf life of Barbari flat bread fortified with soy flour. PRACTICAL APPLICATIONS Flat bread plays a significant role in the diet of large portion of the Middle East population, but it is a highly delicate product. The three most common forms of bread deterioration are staling, moisture loss and microbial spoilage. One of the most frequent ways to prevent or control these problems is the use of additives such as polyols. Polyols may be a good choice to diminish the hardening phenomena, moisture loss and water activity, and increase the shelf life and sensory acceptability of bakery products. On the other hand, incorporation of soybean flour into food products, especially in developing countries, can provide good nutritional quality besides prolonging the shelf life of bread. The changes due to polyol addition need to be characterized if a viable commercial product should be achieved.

In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.

No abstract

Summary Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofibres were assessed against Staphylococcus aureus. The nanoemulsion was prepared by adding CCEO to the PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing 1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the electrospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofibres containing at least 3% CCEO had the most significant inhibitory effect on the growth of S. aureus. The electrospun PPSG/gelatine‐CCEO nanocomposites are capable of being used as a biodegradable material in food packaging as well as in edible coatings for the preservation of food products.