Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread
The potential of <i>Calendula officinalis</i> water extract against fungi <i>Aspergillus niger</i> and <i>Penicillium</i> sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/12/7286 |
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| author | Izabela Podgórska-Kryszczuk Urszula Pankiewicz |
| author_facet | Izabela Podgórska-Kryszczuk Urszula Pankiewicz |
| author_sort | Izabela Podgórska-Kryszczuk |
| collection | DOAJ |
| description | The potential of <i>Calendula officinalis</i> water extract against fungi <i>Aspergillus niger</i> and <i>Penicillium</i> sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of <i>A. niger</i>, but there was no inhibitory effect on <i>Penicillium</i> sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread. |
| first_indexed | 2024-03-11T02:48:06Z |
| format | Article |
| id | doaj.art-ce6e572a09f444a0b2d281f5a9727574 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T02:48:06Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-ce6e572a09f444a0b2d281f5a97275742023-11-18T09:11:46ZengMDPI AGApplied Sciences2076-34172023-06-011312728610.3390/app13127286Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat BreadIzabela Podgórska-Kryszczuk0Urszula Pankiewicz1Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandThe potential of <i>Calendula officinalis</i> water extract against fungi <i>Aspergillus niger</i> and <i>Penicillium</i> sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of <i>A. niger</i>, but there was no inhibitory effect on <i>Penicillium</i> sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.https://www.mdpi.com/2076-3417/13/12/7286<i>Aspergillus niger</i><i>Penicillium</i> sp.marigoldbiopreservativesfungal controlbread fortification |
| spellingShingle | Izabela Podgórska-Kryszczuk Urszula Pankiewicz Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread Applied Sciences <i>Aspergillus niger</i> <i>Penicillium</i> sp. marigold biopreservatives fungal control bread fortification |
| title | Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread |
| title_full | Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread |
| title_fullStr | Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread |
| title_full_unstemmed | Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread |
| title_short | Assessment of the Fungistatic Properties of <i>Calendula officinalis</i> L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread |
| title_sort | assessment of the fungistatic properties of i calendula officinalis i l water extract and the effect of its addition on the quality of wheat bread |
| topic | <i>Aspergillus niger</i> <i>Penicillium</i> sp. marigold biopreservatives fungal control bread fortification |
| url | https://www.mdpi.com/2076-3417/13/12/7286 |
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