The potential of UVC decontamination to prolong shelf-life of par-baked bread.

Aspergillus montevidensis Aspergillus niger Penicillium roqueforti UVC par-baked bread

Journal

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534

Informations de publication

Date de publication:
12 Mar 2023
Historique:
entrez: 13 3 2023
pubmed: 14 3 2023
medline: 14 3 2023
Statut: aheadofprint

Résumé

The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0-2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8°C). Similar as for the breads, agar plates with mould spores of

Identifiants

DOI: 10.1177/10820132231162170 PMID: 36908224
pubmed: 36908224
doi: 10.1177/10820132231162170
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

10820132231162170

Auteurs

Els Debonne (E)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.
Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.
ORCID: 0000-0002-3883-1323

Margaux Thys (M)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.

Mia Eeckhout (M)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.

Frank Devlieghere (F)

Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.
Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, 26656Ghent University, Ghent, Belgium.

Classifications MeSH