Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Nionelli, Luana; Wang, Y.; Pontonio, Erica; Immonen, Mikko; Rizzello, Carlo Giuseppe; Maina, Ndegwa Henry; Katina, Kati; Coda, Rossana

doi:10.1016/j.foodcont.2020.107437

Cited by 30 publications

(23 citation statements)

References 31 publications

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“…With the aim of meeting consumers' requirements in terms of natural and "clean label" food products and extending the shelf-life of the products, the industry of fresh pasta has been significantly revised [50]. Indeed, research on antifungal compounds, with a focus on plant-derived extracts, essential oils, and those originating during fermentation by microorganisms such as LAB and yeasts, has been carried out in the last 15 years [18,51,52].…”

Section: Discussionmentioning

confidence: 99%

“…To assess the antifungal activity of WSE and the fractions (WSE 30 , permeate <30 kDa; WSE 10, permeate <10 kDa) the micro-titer plate assay, as previously proposed by Muhialdin et al [40], was used, with some modifications [18]. After growth for 7 days on PDA plates, conidia of P. roqueforti DPPMAF1, used as an indicator, were harvested in sterile water containing 0.05% (v/v) Tween 80.…”

Section: Micro-titer Plate Assaymentioning

confidence: 99%

“…For the identification of peptides, the following parameters were considered: Enzyme: "none"; instrument type: "ESI-trap"; peptide mass tolerance: ±0.1%; and fragment mass tolerance: ± 0.5 Da. Results from peptide identification were subjected to a manual evaluation [18], and the validated peptide sequences explained all of the major peaks in the MS/MS spectrum.…”

Section: Purification and Identification Of Antifungal Compoundsmentioning

confidence: 99%

“…Among the antimicrobial agents, potassium sorbate [15,16], sodium dehydroacetate, and calcium propionate, which are commonly used for fresh pasta preservation [17] have been proposed as suitable approaches for improving the microbial stability and extending the shelf life of fresh pasta. However, the consumer requirements of chemical-free products have forced researchers to move toward natural preservatives [18]. Indeed, "natural" antimicrobial compounds and food ingredients, such as chitosan [7], flaxseed flour [19], lemon extract and grapefruit seed extract [5], herb and spice extracts [20,21], and essential oils (including eugenol, thymol, menthol, and eucalyptol) [22], have already been investigated as fresh pasta additives.…”

Section: Introductionmentioning

confidence: 99%

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Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

et al. 2020

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Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.

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Section: Discussionmentioning

confidence: 99%

Section: Micro-titer Plate Assaymentioning

confidence: 99%

Section: Purification and Identification Of Antifungal Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

et al. 2020

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“…where I is the growth inhibition percentage, Ac is the diameter (in mm) of the mycelial growth for the control sample (PGA without freeze-dried sourdough) and At is the diameter (in mm) of the mycelial growth on the culture medium supplemented with 2% (w/v) of the tested sourdough sample from PBD or RSM [59].…”

Section: Antifungal Properties Of Sourdoughsmentioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams

Pontonio

Verni

Montemurro

et al. 2023

Handbook on Sourdough Biotechnology

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Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Cited by 30 publications

References 31 publications

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams

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