Pilot study on the use of cold atmospheric plasma for preservation of bread
Artykuł w czasopiśmie
MNiSW
140
Lista 2021
| Status: | |
| Autorzy: | Starek-Wójcicka Agnieszka, Różyło Renata, Niedźwiedź Iwona, Kwiatkowski Michał, Terebun Piotr, Polak-Berecka Magdalena, Pawłat Joanna |
| Dyscypliny: | |
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| Rok wydania: | 2022 |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Język: | angielski |
| Wolumen/Tom: | 12 |
| Numer artykułu: | 22003 |
| Strony: | 1 - 10 |
| Web of Science® Times Cited: | 2 |
| Scopus® Cytowania: | 2 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | Publication co-financed by the state budget under the program of the Ministry of Education and Science (Republic of Poland) under the name Excellent Science - Support for Scientific Conferences entitled “XXIII Polish Nationwide Scientific Conference “PROGRESS IN PRODUCTION ENGINEERING” 2023” project number DNK/SP/546290/2022 amount of funding 162650,00 PLN total value of the project 238 650,00 PLN. (Poland). |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Otwarte czasopismo |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 20 grudnia 2022 |
| Abstrakty: | angielski |
| Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers |
