A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Abstract

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.

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage

“…Therefore, it should be assumed that, in the case of this product, the main reason for throwing away food was a mismatch between the purchased amount of food and its real consumption. The limited shelf life of bread [86,87] and the fact that customers perceive its freshness as the most important feature of its quality [88] make bread one of the most often dumped food products along with fresh fruits and vegetables or cold meats [15,37,38].…”

Phytochemical Screening of Methanolic Extract of Urtica dioica L.: Antioxidant and Antimicrobial Power for Food Safety

“…Nowadays, the scientific community pays special attention to biological preservatives in food products (Valková et al,2022), as sustainable and healthy production is challenging for the food industry (Rahman et al,2022). Plant extracts continue to be used for food preservation for a long time (Bhusal et al,2022).…”

A descriptive review on exploiting the therapeutic significance of essential oils as a potential nutraceutical and food preservative

“…The addition of EOs from citrus peel in bread can affect its sensory attributes and prevent the growth of microorganisms. The preservation capabilities of orange peel EOs could be further enhanced by applying it as a spray on bread (Rahman et al, 2022).…”