Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

Iosca, Giovanna; Turetta, Monica; Vero, Luciana De; Bang-Berthelsen, Claus Heiner; Gullo, Maria; Pulvirenti, Andrea

doi:10.1016/j.lwt.2023.114524

Cited by 9 publications

(3 citation statements)

References 59 publications

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“…To evaluate the ex vivo antibacterial activity of the LAB strains selected from the previous screenings, a culture medium from plain wheat bread was simulated following the protocol designed by Verni et al [26] and Iosca et al [17] with some modifications. Briefly, 600 g of wheat bread was homogenized using a blender to facilitate the enzyme treatment, and water was added in a 1:4 ratio (w/w).…”

Section: Confirmatory Assay Of Antibacterial Activity In Bread Medium...mentioning

confidence: 99%

“…The use of LAB as a starter culture has a long history in a variety of fermented foods. Particularly in sourdough, lactic acid fermentation is considered one of the most prominent antispoilage "technologies" due to the production of lactic acid, acetic acid, fatty acids, short peptides, and the pH reduction, which lead to the suppression of several spoilage agents [16][17][18]. Several authors have already investigated different LAB cultures for sourdough as an additive-free method to avoid rope development in bakery products [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

et al. 2023

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In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.

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Section: Confirmatory Assay Of Antibacterial Activity In Bread Medium...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

et al. 2023

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“…According to Losca et al. (2023), the average annual bread consumption per person is estimated at around 70 kg on a global scale. The production of these essential products requires indispensable ingredients such as wheat flour, yeast (Ammar et al., 2022), and fats (Jassen et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages

Chawla,

Roy,

Malik

2023

Whey Valorization

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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

Cited by 9 publications

References 59 publications

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages

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