TY - JOUR
T1 - A Comprehensive Review on Bio-Preservation of Bread
T2 - An Approach to Adopt Wholesome Strategies
AU - Rahman, Mizanur
AU - Islam, Raihanul
AU - Hasan, Shariful
AU - Zzaman, Wahidu
AU - Rana, Md Rahmatuzzaman
AU - Ahmed, Shafi
AU - Roy, Mukta
AU - Sayem, Asm
AU - Matin, Abdul
AU - Raposo, António
AU - Zandonadi, Renata Puppin
AU - Botelho, Raquel Braz Assunção
AU - Sunny, Atiqur Rahman
N1 - Funding Information:
Supported by FCT-Foundation for Science and Technology, I.P., by the grants UIDB/04567/2020 and UIDP/04567/2020. We would like to thank the editor of Foods and the anonymous reviewers for their comments and suggestions, which helped improve the paper. We would like to express our deepest gratitude to the respondents who provided valuable information. We acknowledge the logistic and technical support of the Department of Food Engineering and Tea Technology of Shahjalal University of Science and Technology, Sylhet, Bangladesh.
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/2/1
Y1 - 2022/2/1
N2 - Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
AB - Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
KW - Active packaging
KW - Antifungal activity
KW - Bakery products
KW - Bio-preservatives
KW - Microbial fermentation
KW - Mold spoilage
KW - Shelf-life
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U2 - 10.3390/foods11030319
DO - 10.3390/foods11030319
M3 - Review article
C2 - 35159469
AN - SCOPUS:85123550079
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 3
M1 - 319
ER -