View More View Less
  • 1 Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, 1000Ljubljana, Slovenia
  • | 2 Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000Ljubljana, Slovenia
  • | 3 HQF Solutions d.o.o., Podutiška cesta 76, 1000Ljubljana, Slovenia
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Abstract

In this study, the potential of the substitution of the conventional preservative potassium sorbate by fermented wheat flour as an alternative was analysed. The organic acid content and antibacterial activity of preservatives and the macronutrient characterisation were tested, as was the sensory evaluation of biscuits with added conventional and alternative preservatives. The results show that the fermented wheat flour contains secondary fermentation metabolites (e.g. acetic, lactic and pyruvic acids). Both fermented wheat flour and potassium sorbate have antibacterial effects against Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. The sensory evaluation demonstrated that fermented wheat flour in the recommended concentration range had no impact on sensory quality. Therefore, fermented wheat flour represents a potential substitution for conventional potassium in bakery products.

  • Al-Jassaci, M., Mohammed, G., and Hameed, I.H. (2016). Secondary metabolites analysis of Saccharomyces cerevisiae and evaluation of the antibacterial activity. International Journal of Pharmaceutical and Clinical Research, (8): 304315.

    • Search Google Scholar
    • Export Citation
  • AOAC – Association of Official Agricultural Chemists (2000). Official methods of analysis of AOAC International, 18th ed. AOAC Maryland, USA, Methods: Moisture 925.09, Protein 979.09, Fat 920.39, Ash 923.03, pp. 1250.

    • Search Google Scholar
    • Export Citation
  • Carocho, M., Barreiro, M.F., Morales, P., and Ferreira, I.C. (2014). Adding molecules to food, pros and cons: a review on synthetic and natural food additives. Comprehensive reviews in food science and food safety, 13: 377399.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • CLSI – Clinical and Laboratory Standard Institute (2018). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically, 11th ed. CLSI standard M07, Pennsylvania, USA.

    • Search Google Scholar
    • Export Citation
  • Food and Agriculture Organization of the United Nations – FAO (2011): Global food losses and food waste – extent, causes and prevention. Food and Agricultural Organisation of the United Nations.

    • Search Google Scholar
    • Export Citation
  • Islas-Rubio, A.R., Calderón De La Barca, A.M., Cabrera-Chávez, F., Cota-Gastélum, A.G., and Beta, T. (2014). Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta. LWT – Food Science and Technology, 57: 217222.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Katina, K., Sauri, M., Alakomi, H.-L., and Mattila-Sandholm, T. (2002). Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. LWT-Food Science and Technology, 35: 3845.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Mamur, S., Yüzbaşioğlu, D., Ünal, F., and Yilmaz, S. (2010). Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Toxicology in Vitro, 24(3): 790794.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Marriott, N.G., Schilling, M.W., and Gravani, R.B. (2018). Sanitation and the food industry. Principles of food sanitation .Springer. Cham, Switzerland. 437 pages.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Mohsen, S.M., Aly, M.H., Attia, A.A., and Osman, D.B. (2016). Effect of sourdough on shelf life, freshness and sensory characteristics of Egyptian balady bread. Journal of Applied and Environmental Microbiology, 4: 3945.

    • Search Google Scholar
    • Export Citation
  • Pasqualone, A., Makhlouf, F.Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., and Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon, 5, e02242.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Raftari, M., Jalilian, F.A., Abdulamir, A., Son, R., Sekawi, Z., and Fatimah, A. (2009). Effect of organic acids on Escherichia coli O157:H7 and Staphylococcus aureus contaminated meat. The Open Microbiology Journal, 3: 121127. https://dx.doi.org/10.2174/1874285800903010121.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Stone, H., Bleibaum, R.N., and Thomas, H.A. (2012). Chapter 6 – descriptive analysis. Sensory evaluation practices, 4th ed. Academic Press, San Diego, pp. 233289.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Türe, H., Gällstedt, M., and Hedenqvist, M.S. (2012). Antimicrobial compression-moulded wheat gluten films containing potassium sorbate. Food Research International, 45(1): 109115.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Wang, J., Ma, M., Yang, J., Chen, L., Yu, P., Wang, J., Gong, D., Deng, S., Wen, X., and Zeng, Z. (2018). In vitro antibacterial activity and mechanism of monocaprylin against Escherichia coli and Staphylococcus aureus. Journal of Food Protection, 81(12): 19881996. https://dx.doi.org/10.4315/0362-028X.JFP-18-248.

    • Crossref
    • Search Google Scholar
    • Export Citation
All Time Past Year Past 30 Days
Abstract Views 44 44 36
Full Text Views 6 6 4
PDF Downloads 9 9 5