Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity.

Autor: Borges Teixeira L; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil; Centro Estadual de Vigilância em Saúde da Secretaria de Saúde do Estado do Rio Grande do Sul - CEVS/SES-RS, Porto Alegre, Rio Grande do Sul, Brazil., Zanini Campos J; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil., Isabel Kothe C; Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark., Elisa Welke J; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil., Rodrigues E; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil. Electronic address: eliseu.rodrigues@ufrgs.br., Frazzon J; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil., Cruz Silveira Thys R; Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 189, pp. 114482. Date of Electronic Publication: 2024 May 14.
DOI: 10.1016/j.foodres.2024.114482
Abstrakt: The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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