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Use of dielectric-barrier discharge (DBD) cold plasma for control of bread spoilage fungi.
Int J Food Microbiol
December 2024
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil. Electronic address:
Bread is a greatly consumed bakery product worldwide. Unfortunately, it is an optimal substrate for fungal contamination and deterioration (aw > 0.95), commonly caused by the genera Penicillium, Paecilomyces, and Aspergillus, resulting in significant economic losses.
View Article and Find Full Text PDFA dual antioxidant and antimicrobial bioplastic film endowed with amine-branched poly(lactic acid): Bioactive packaging for electron beam sterilization and food shelf-life extension.
Int J Biol Macromol
December 2024
Center of Radiation Processing for Polymer Modification and Nanotechnology (CRPN), Faculty of Science, Kasetsart University, 50 Ngam Wong Wan Road., Ladyao, Chatuchak, Bangkok 10900, Thailand; Department of Materials Science, Faculty of Science, Kasetsart University, 50 Ngam Wong Wan Road., Ladyao, Chatuchak, Bangkok 10900, Thailand. Electronic address:
Cyclic amine-multibranched poly(lactic acid) (mPLA) was prepared as a dual antioxidant and antimicrobial toward PLA active packaging for food shelf-life extension in a case study of bread. The mPLA was coupled with piperidine (PPR) containing a heterocyclic amine derivative, which is a nature-rich bioactive function. The functions of mPLA-PPR enhancing the PLA film performance were studied in comparison with PPR, mPLA and Tinuvin® 770.
View Article and Find Full Text PDFTechnological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity.
Curr Res Food Sci
November 2024
Interdepartmental Centre for Industrial Agri-Food Research (CIRI-Agro), University of Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy.
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced at lab scale with a short shelf life, which may not reflect the changes occurring in industrial production. Our study investigated the potential of using chitosan at an industrial scale to produce soft white bread, evaluating its impact on the final product's shelf life and providing deeper insights into the practical possibilities and limitations of its scalability.
View Article and Find Full Text PDFThe eating rate of bread predicted from its sensory texture and physical properties.
Food Funct
December 2024
Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
Eating rate (ER) can moderate energy intake and ER can be modified by the texture and physical properties of food. However, the magnitude of the effects is not well known. The aim of this study was to investigate how bread texture and physical properties determine ER.
View Article and Find Full Text PDFTangerine peel-derived nitrogen-doped carbon dots incorporated chitosan/pullulan-based active packaging film for bread packaging.
Colloids Surf B Biointerfaces
January 2025
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea. Electronic address:
Citrus peel waste carbon dots based on nitrogen-doped (N-TanCD) were developed by a hydrothermal strategy to deliver active packaging fillers and characterized by transmission electron microscopy, photoluminescence, and Fourier transform infrared analyses. The addition of N-TanCD into chitosan-pululan (CS/Pul@N-TanCD) polymer blend amplified the tensile strength of the composite film by 22.8 %, whereas the antioxidant activities against DPPH and ABTS reached 62.
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