Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

Katsinis, G.; Rigas, Fotis; Doulia, Danae

doi:10.1111/j.1365-2621.2006.01386.x

Cited by 16 publications

(13 citation statements)

References 14 publications

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“…From the results, it can be seen that the TPC exceeded the value of 6 log cfu/g on day 2 for air‐packaged samples, day 7 for samples containing OA, day 12 for samples containing OA + EE (1%) and day 19 for samples containing OA + EE (3%). The samples having active packaging had a higher microbiological inhibition compared to the control, which could be attributed to the protective effect of OA against strictly aerobic organisms and the antimicrobial activity of ethanol . With respect to the use of OA, the present results concur with those of Mexis et al .…”

Section: Resultssupporting

confidence: 89%

“…The samples having active packaging had a higher microbiological inhibition compared to the control, which could be attributed to the protective effect of OA against strictly aerobic organisms 17 and the antimicrobial activity of ethanol. 30 With respect to the use of OA, the present results concur with those of Mexis et al 9 who reported that air-packaged ground chicken had a shelf-life of 3-4 days while samples containing OA had an extended shelf-life of 6-7 days. They are also in agreement with those of Gonçalves et al 31 who reported that a reduction of 2 log cfu/g of TPC in gilthead seabream containing OA was observed, as compared to control samples.…”

Section: Microbiological Changessupporting

confidence: 91%

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The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Guo

Zhu

2015

Packag Technol Sci

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The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd.

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Section: Resultssupporting

confidence: 89%

Section: Microbiological Changessupporting

confidence: 91%

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Guo

Zhu

2015

Packag Technol Sci

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“…Ethanol concentrations ranging between 0.2% and 12% are reported to increase bread shelf-life [30]. Moreover, its addition on bread surface (0.5% w/w) contributes to improving sorbate and propionate effect [31]. Berni and Scaramuzza (2013) [32] have recently observed ethanol potential to inhibit Crysonilia sitophila, more commonly known as "the red bread mould", and H. burtoni, also known as "the chalky mould", on packed and sliced bread at very low (0.8%) and medium (2.0%) ethanol concentrations, respectively.…”

Section: Chemical Treatmentsmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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“…; Katsinis et al . ; Latou et al . ), and studies concerning the effect of ethanol on bakery‐associated moulds have not been carried out so far.…”

Section: Resultsmentioning

confidence: 99%

“…; Katsinis et al . ). For this reason, it is frequently added as a preservative by bakery industries in foods where reduction in fungal contamination or inhibition of fungal growth is needed (Daifas et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of ethanol on growth of Chrysonilia sitophila (‘the red bread mould’) and Hyphopichia burtonii (‘the chalky mould’) in sliced bread

Berni

Scaramuzza

2013

Lett Appl Microbiol

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Significance and Impact of the Study: This study shows that ethanol could represent an effective barrier to prevent spoilage of bakery products by associated moulds such as Chrysonilia sitophila and Hyphopichia burtonii, whose growth on packed and sliced bread was inhibited at very low (0Á8%) or medium (2Á0%) ethanol concentrations, respectively. The results obtained represent a fundamental point of reference for the bakery industries, as they can apply them in the productive practice to avoid spoilage by C. sitophila and H. burtonii on their products. AbstractContamination of food industrial environments and recontamination of finished products by Chrysonilia sitophila and Hyphopichia burtonii have long represented serious problems for the bakery industries. As one of the most common ways to slow down or avoid fungal spoilage on bakery products is the use of ethanol, in the present work the effect of this substance has been assessed on growth of two of the most frequently occurring associated moulds, C. sitophila and H. burtonii, by means of tests on both synthetic media and sliced bread. Test on synthetic media: H. burtonii was less markedly affected in lag-phase duration and radial growth rates by the addition of ethanol to DG18 and the reduction in incubation temperature than C. sitophila that failed to grow at the highest concentrations of ethanol tested (2Á0 and 4Á0% at 15°C; 4Á0% at 25°C). Test on sliced bread: ethanol proved to be effective to prevent spoilage by C. sitophila even at the lowest concentration tested (0Á8%, w/w), while higher concentrations (2Á0%, w/w) were needed to prevent spoilage by H. burtonii.

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Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

Cited by 16 publications

References 14 publications

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Effect of ethanol on growth of Chrysonilia sitophila (‘the red bread mould’) and Hyphopichia burtonii (‘the chalky mould’) in sliced bread

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