Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality

Bread undergoes physicochemical processes known as ‘staling’, which limits shelf life and quality. Despite the fact that several chemical emulsifiers have been employed to combat this issue, they may offer risks to human health. In this investigation, the effects of bioemulsan, a natural bioemulsifi...

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Bibliographic Details
Published in:Journal of food science and technology 2023-10, Vol.60 (10), p.2619-2627
Main Authors: Sadeghi, Hanieh, Rashedi, Hamid, Mazaheri Assadi, Mahnaz, Seyedin Ardebili, Mahdi
Format: Article
Language:English
Subjects:
Bacteria
Baking
Bread
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Emulsan
Emulsans
Emulsification
Emulsifiers
Fatty acids
Food Science
Gluten
Hardness
Moisture content
Moisture effects
Nutrition
Original
Original Article
Proteins
RAG1 protein
Sensory evaluation
Shelf life
Staling
Surface tension
Surfactants
Thermal stability
Water content
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Summary:Bread undergoes physicochemical processes known as ‘staling’, which limits shelf life and quality. Despite the fact that several chemical emulsifiers have been employed to combat this issue, they may offer risks to human health. In this investigation, the effects of bioemulsan, a natural bioemulsifier (BE), on bread quality and staleness were examined. The yield of emulsan generated by Acinetobacter calcoaceticus RAG-1 was 1.49 g/L. The presence of clear zones around colonies, high emulsification value of 100%, and remaining surface tension below 40 mN/m after heating (at 250 °C for 15–20 min) verified emulsan thermal stability. BE-supplemented bread had a greater moisture percentage than the control, resulting in reduced crumb hardening and improved bread quality during storage as measured by moisture content. The first day after adding 0.5% emulsan, the hardness rose from 90.45 N (for the control) to 150.45 N. Texture analysis showed that although the hardness increased during storage, adding emulsan allowed obtaining bread with clearly softer crumb after 2 and 3 days of baking, especially at 0.5% level (from 215.6 N for the control to 150.5 N for 0.5% BE-enriched bread after 2 days, and from 425.7 to 210.25 N after 3 days). Based on the sensory evaluation results, emulsan did not lead to any unpleasant changes on bread organoleptic parameters. Therefore, using bioemulsifier RAG-1 as a green emulsifier and anti-staling agent found to be more promising.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05784-2