Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

Islam, Fakhar; Saeed, Farhan; Imran, Ali; Shehzadi, Umber; Ali, Rehman; Nosheen, Farhana; Chauhan, Anamika; Asghar, Aasma; Ojukwu, Moses

doi:10.1007/s13197-023-05762-8

Cited by 3 publications

(8 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although sorbic acid controls mold growth in bakery products at 0.001 to 0.3%, incorporating sorbic acid and sorbates into bakery products requires careful consideration of dosage levels to ensure they effectively inhibit microbial growth without affecting the bread taste, texture, or overall quality. Sorbates can be sprayed on the surface of the bread after it is baked, or sorbic acid anhydrates can be combined with fatty acids to diminish adverse effects [16,120].…”

Section: Chemical Methods: Organic Acidsmentioning

confidence: 99%

“…This antifungal property is used for the biopreservation of quinoa and rice bread [15]. Innovative chemical approaches include essential oils and plant extracts [5]; however, preservatives such as potassium sorbate, benzoic acid, and sodium benzoate, among others, are commonly used [16]. Another way to preserve is through physical methods, such as radio frequency heating [17].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

View full text Add to dashboard Cite

The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

show abstract

Section: Chemical Methods: Organic Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

View full text Add to dashboard Cite

show abstract

“…Preservatives play a crucial role in extending the shelf life of food, primarily by inhibiting the growth, reproduction, and decay of bacteria. They achieve this by disrupting the metabolism and other vital life processes of microorganisms present in the product . Synthetic preservatives, including sorbic acid and its salts, as well as benzoic acid and its salts, are extensively utilized in the food industry worldwide because of their effective antibacterial effects against bacteria, mold, and yeast .…”

Section: Control Of Cit Contamination In Cheese Productsmentioning

confidence: 99%

“…They achieve this by disrupting the metabolism and other vital life processes of microorganisms present in the product. 88 Synthetic preservatives, including sorbic acid and its salts, as well as benzoic acid and its salts, are extensively utilized in the food industry worldwide because of their effective antibacterial effects against bacteria, mold, and yeast. 89 Zhelifonova et al investigated the effects of potassium sorbate (PS), sodium benzoate (SB), and sodium nitrite on the growth and metabolic toxin production of several common cheese-contaminated cheese.…”

Section: Use Of Preservativesmentioning

confidence: 99%

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Zhang,

Cheng,

Qin

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.

show abstract

“…However, chemical preservatives such as Potassium sorbate, benzoic acid, and sodium benzoate, among others, are commonly used. Another way to preserve is through physical methods such as violet (UV) light, Infrared (IR), microwave (MW) heating, and ultra-high pressure (UHP) [12]. Freezing, modified atmosphere packaging, and other methods are used [13,14].…”

mentioning

confidence: 99%

Microorganisms, Drying, and Preservation Processes in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2023

Preprint

View full text Add to dashboard Cite

The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green processes. Besides lactic acid bacteria and yeast, other microorganisms with special properties, such as enzymes, new aroma and flavor, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. Freeze drying, new encapsulation methods, cryoprotectants, spray drying, fluidized bed drying, and vacuum drying are used for probiotics and microorganism cultures that will be used as starters or biological additives in the fermentation. The same development is observed in the preservation methods, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line incorporating innovative methods and biological additives.

show abstract

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

Cited by 3 publications

References 51 publications

Microbial Preservation and Contamination Control in the Baking Industry

Microbial Preservation and Contamination Control in the Baking Industry

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Microorganisms, Drying, and Preservation Processes in the Baking Industry

Contact Info

Product

Resources

About