This study compared the antifungal preservative effect of ground cassia and powdered garlic on the shelf‐life of bread. In addition, the preservative effects of calcium propionate (CP) and a combination of CP with either cassia or garlic were also compared. Loaves of bread were prepared, each containing a different concentration of the antifungal agents. Microbial examinations were done on days 5, 10, and 15. The samples were observed daily for visible mold growth. Control bread showed visible signs of mold growth after four days of storage (MFSL). At 2% concentration, cassia delayed mold growth in bread for 9.5 days. No significant differences between mold growth in bread containing 0.01% vs 0.2% garlic were found on the 15‐day storage period. Bread containing 2% garlic had a mold free shelf‐life of 9 days. Moisture content was not significantly correlated with mold growth in this study. At 0.2%, CP completely inhibited mold growth in bread for 12 days. The combination of 0.01% CP plus either 0.01% cassia or 0.01% garlic did not enhance the antifungal effect in bread.
276SYMPOSIUM ON NUTRACEUTICALS time, to tell the truth. If studies are equivocal or there are some that are negative, they at least should be referenced.
SUMMARYAny company that markets a product needs to undertake some research, or to support research in some way, so that consumers get better information about what is contained in the product and how safe the product is and claims of the benefits can be substantiated. Hopefully, DSHEA raises the consciousness level of not only consumers but also the food and nutrition research community to be more aware of the possible health effects of what is consumed. But this requires knowledge and data from research. Until such research is conducted and until it is provided on the label or in advertisements, the only warning that we can responsibly give is that the purchaser should beware and be careful.
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