Alternative methods for mould spoilage control in bread and bakery products

Copetti M. V., . and Garcia M. V., . Alternative methods for mould spoilage control in bread and bakery products. pp. 737-749. ISSN 2231-7546

Mould contamination of bread and bakery products is a cause for concern and generates economic losses and consumers dissatisfaction. The addition of organic acid salts to the process as a preservative is the main method to prevent this problem. However other methodologies can be used to extend the product shelf life. Physical procedures such as the modified atmospheres and the application of gamma irradiation provide both advantages and disadvantages. On the other hand processes including biopreservation and the action of antimicrobial compounds extracted from plants have been highlighted in the literature because of their considerable efficiency in retarding fungal growth. Therefore the present review shows that in general different unit operations natural preservatives and predictive methods are effective tools to increase the shelf life of bread and bakery products. However the large-scale use of these methods still relies on factors related to economic practicality consumers acceptance as well as further studies in real food matrices for the validation of their effectiveness.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/1%20-%...

Abstract

Mould contamination of bread and bakery products is a cause for concern and generates economic losses and consumers dissatisfaction. The addition of organic acid salts to the process as a preservative is the main method to prevent this problem. However other methodologies can be used to extend the product shelf life. Physical procedures such as the modified atmospheres and the application of gamma irradiation provide both advantages and disadvantages. On the other hand processes including biopreservation and the action of antimicrobial compounds extracted from plants have been highlighted in the literature because of their considerable efficiency in retarding fungal growth. Therefore the present review shows that in general different unit operations natural preservatives and predictive methods are effective tools to increase the shelf life of bread and bakery products. However the large-scale use of these methods still relies on factors related to economic practicality consumers acceptance as well as further studies in real food matrices for the validation of their effectiveness.

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Item Type:	Article
AGROVOC Term:	Bread
AGROVOC Term:	Bakery products
AGROVOC Term:	Food contamination
AGROVOC Term:	Fungal contamination
AGROVOC Term:	Moulds
AGROVOC Term:	Organic acid salts
AGROVOC Term:	Preservatives
AGROVOC Term:	Irradiation
AGROVOC Term:	Ultraviolet irradiation
AGROVOC Term:	Gamma irradiation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8198

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