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Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough

2023; Elsevier BV; Volume: 177; Linguagem: Inglês

10.1016/j.lwt.2023.114587

1096-1127

Maria Calasso, Marinella Marzano, Giusy Rita Caponio, Giuseppe Celano, Bruno Fosso, Francesco Maria Calabrese, Giovanni Domenico De Palma, Mirco Vacca, Elisabetta Notario, Graziano Pesole, Maria De Angelis, Francesca De Leo,

Food composition and properties

Physicochemical and microbiological alteration of processed foods limits their shelf-life. To extend the shelf-life of two different types of bakery products, we evaluated the effectiveness of a type-III sourdough (tIII-SD) combined with a mixture of probiotics (Lactobacillus acidophilus, L. casei, Bifidobacterium spp, Bacillus coagulans) that were used as bioprotective-cultures (BCs). This innovative (I) dough was used to produce fresh base-pizza (BP) and focaccia (FO) that were inspected by a multi-omics approach aimful at monitoring features at different time-points of the shelf-life. Differences in physicochemical, protein, microbiological and volatile profiles were also investigated after 10-days of extended shelf-life. The addition of BCs and tIII-SD left unchanged the proximate composition. This, together with the absence of detected microbial contaminations, indicated the suitability of both I-BP and I-FO despite the shelf-life extension. Both I-samples accounted for a more stable and heterogeneous microbiota during the storage phase and showed lower scores of Alternaria infectoria and A. alternata. In I-samples, volatilomics showed an increased relative concentration of volatile carboxylic acids. Therefore, without resorting to chemical preservatives, the addition of BCs and tIII-SD led to specific microbiological and metabolite improvements in both BP and FO products, whose shelf-life was extended by 10-days under MAP.