Alternative methods for mould spoilage control in bread and bakery products
2019
Copetti, M. V. | Garcia, M. V.
Mould contamination of bread and bakery products is a cause for concern, and generates economic losses and consumers’ dissatisfaction. The addition of organic acid salts to the process, as a preservative, is the main method to prevent this problem. However, other methodologies can be used to extend the product shelf life. Physical procedures, such as the modified atmospheres and the application of gamma irradiation, provide both advantages and disadvantages. On the other hand, processes including biopreservation and the action of antimicrobial compounds extracted from plants have been highlighted in the literature because of their considerable efficiency in retarding fungal growth. Therefore, the present review shows that, in general, different unit operations, natural preservatives, and predictive methods are effective tools to increase the shelf life of bread and bakery products. However, the large-scale use of these methods still relies on factors related to economic practicality, consumers’ acceptance, as well as further studies in real food matrices for the validation of their effectiveness.
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