Latex peptidases produce peptides capable of delaying fungal growth in bread

Freitas, Deborah C.; Zambelli, Rafael Audino; Ramos, Márcio V.; Oliveira, João Almir; Souza, Pedro Filho Noronha; Santos, Glauber Batista Moreira; Nagano, Celso Shiniti; Bezerra, Leandro P.; Silva, Ayrles F.B.; Oliveira, Jefferson Soares de; Freitas, Cléverson D.T.

doi:10.1016/j.foodchem.2021.131410

Cited by 12 publications

(6 citation statements)

References 39 publications

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“…This was mainly due to the antifungal effect of the OEO added to the composite coating, as reported by Freitas et al. (2022), Luz et al. (2020), Souza et al.…”

Section: Resultsmentioning

confidence: 52%

“…The fungal growth was evaluated qualitatively/visually using the following conditions according to what was described by Freitas et al. (2022) with minimal modifications: 0: Intense mycelium growth. 1: Normal growth, negligible delay. 2: Visible signs of delay. 3: Pronounced delay. 4: Very marked delay. 5: No growth. …”

Section: Methodsmentioning

confidence: 99%

“…The fungal growth was evaluated qualitatively/visually using the following conditions according to what was described by Freitas et al (2022) with minimal modifications:…”

Section: Moisture Content Water Activity (A W ) and Fungal Growthmentioning

confidence: 99%

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Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Coria‐Hernández,

Méndez‐Albores,

Vázquez‐Durán

et al. 2023

Journal of Food Science

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Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative‐free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste.Practical ApplicationThe study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.

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“…This was mainly due to the antifungal effect of the OEO added to the composite coating, as reported by Freitas et al. (2022), Luz et al. (2020), Souza et al.…”

Section: Resultsmentioning

confidence: 52%

Section: Methodsmentioning

confidence: 99%

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Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Coria‐Hernández,

Méndez‐Albores,

Vázquez‐Durán

et al. 2023

Journal of Food Science

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“…(Rizzello et al, 2017). More recently, hydrolysates of goat milk whey and wheat gluten have also been used to extend the shelf life of bread (Freitas et al, 2022;Luz et al, 2020aLuz et al, , 2020b. To our knowledge, there are no studies on the evaluation of purified fungal AFPs as preservatives to extend the shelf life of bakery products.…”

Section: Discussionmentioning

confidence: 99%

The Penicillium digitatum antifungal protein PdAfpB shows high activity against mycobiota involved in sliced bread spoilage

Abad

Manzanares²,

Marcos³

et al. 2023

Food Microbiology

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“…In addition, enzymes can be used as natural preservatives to inhibit spoilage and enzymatic browning once enzymes like catalase break down hydrogen peroxide, which can help extend the shelf life of specific products by preventing oxidative damage. Recent work demonstrated that the incorporation in bread of hydrolysates of gluten protein obtained after treatment with latex peptidases could delay fungal growth on the product [165].…”

Section: Enzymesmentioning

confidence: 99%

Microorganisms, Drying, and Preservation Processes in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2023

Preprint

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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.

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Latex peptidases produce peptides capable of delaying fungal growth in bread

Cited by 12 publications

References 39 publications

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

The Penicillium digitatum antifungal protein PdAfpB shows high activity against mycobiota involved in sliced bread spoilage

Microorganisms, Drying, and Preservation Processes in the Baking Industry

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