A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activitywere employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 hat 37°C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formu-lation.L.plantarumTR7 andL.plantarumTR2 strains showed average lactic acid concentration in BWFof 13.8 g L1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal,benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover,the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison withcontrol bread. The application of BWF as a biopreservation agent in bread showed an increase in shelflife compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively.BWF can be used as an interesting biopreservation strategy of bread.
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent / Luz, Carlos; Quiles, Juan M.; Romano, Raffaele; Blaiotta, Giuseppe; Rodríguez, Lorena; Meca, Giuseppe. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 56:9(2021), pp. 4585-4593. [10.1111/ijfs.15092]
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
Romano, Raffaele;Blaiotta, Giuseppe;
2021
Abstract
A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activitywere employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 hat 37°C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formu-lation.L.plantarumTR7 andL.plantarumTR2 strains showed average lactic acid concentration in BWFof 13.8 g L1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal,benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover,the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison withcontrol bread. The application of BWF as a biopreservation agent in bread showed an increase in shelflife compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively.BWF can be used as an interesting biopreservation strategy of bread.File | Dimensione | Formato | |
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