Pilot study on the use of cold atmospheric plasma for preservation of bread
Abstract 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 storag...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2022-12-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-26701-1 |
| _version_ | 1797977467127857152 |
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| author | Agnieszka Starek-Wójcicka Renata Różyło Iwona Niedźwiedź Michał Kwiatkowski Piotr Terebun Magdalena Polak-Berecka Joanna Pawłat |
| author_facet | Agnieszka Starek-Wójcicka Renata Różyło Iwona Niedźwiedź Michał Kwiatkowski Piotr Terebun Magdalena Polak-Berecka Joanna Pawłat |
| author_sort | Agnieszka Starek-Wójcicka |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-04-11T05:07:22Z |
| format | Article |
| id | doaj.art-53465cc005aa497c87ac54a3f2fd4207 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-11T05:07:22Z |
| publishDate | 2022-12-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-53465cc005aa497c87ac54a3f2fd42072022-12-25T12:13:37ZengNature PortfolioScientific Reports2045-23222022-12-0112111010.1038/s41598-022-26701-1Pilot study on the use of cold atmospheric plasma for preservation of breadAgnieszka Starek-Wójcicka0Renata Różyło1Iwona Niedźwiedź2Michał Kwiatkowski3Piotr Terebun4Magdalena Polak-Berecka5Joanna Pawłat6Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in LublinDepartment of Food Engineering and Machines, University of Life Sciences in LublinDepartment of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in LublinInstitiute of Electrical Engineering and Electro Technologies, Lublin University of TechnologyInstitiute of Electrical Engineering and Electro Technologies, Lublin University of TechnologyDepartment of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in LublinInstitiute of Electrical Engineering and Electro Technologies, Lublin University of TechnologyAbstract 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.https://doi.org/10.1038/s41598-022-26701-1 |
| spellingShingle | Agnieszka Starek-Wójcicka Renata Różyło Iwona Niedźwiedź Michał Kwiatkowski Piotr Terebun Magdalena Polak-Berecka Joanna Pawłat Pilot study on the use of cold atmospheric plasma for preservation of bread Scientific Reports |
| title | Pilot study on the use of cold atmospheric plasma for preservation of bread |
| title_full | Pilot study on the use of cold atmospheric plasma for preservation of bread |
| title_fullStr | Pilot study on the use of cold atmospheric plasma for preservation of bread |
| title_full_unstemmed | Pilot study on the use of cold atmospheric plasma for preservation of bread |
| title_short | Pilot study on the use of cold atmospheric plasma for preservation of bread |
| title_sort | pilot study on the use of cold atmospheric plasma for preservation of bread |
| url | https://doi.org/10.1038/s41598-022-26701-1 |
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