Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

Katsinis, G; Rigas, F; Doulia, D

dc.contributor.author	Katsinis, G	en
dc.contributor.author	Rigas, F	en
dc.contributor.author	Doulia, D	en
dc.date.accessioned	2014-03-01T01:57:13Z
dc.date.available	2014-03-01T01:57:13Z
dc.date.issued	2008	en
dc.identifier.issn	09505423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/28386
dc.subject	Bread	en
dc.subject	Ethanol	en
dc.subject	Preservatives	en
dc.subject	Shelf life	en
dc.subject	Statistical design	en
dc.title	Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2006.01386.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2006.01386.x	en
heal.publicationDate	2008	en
heal.abstract	The shelf life, particularly the mould-free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first-order factorial designs, reliable models were constructed, revealing the effects of some common ingredients of bread (such as salt, sugar, glycerol, potassium sorbate, calcium propionate) and their interactions on the MFSL (optimisation parameter) with and without ethanol surface spraying. The effectiveness of preservation was ranked as potassium sorbate + ethanol > calcium propionate + ethanol > potassium sorbate > calcium propionate. Ethanol addition led to MFSL prolongation of 43.5% and 38.5% compared with MFSL of potassium sorbate and calcium propionate, respectively, when all the factors were fixed to their basic levels. © 2007 Institute of Food Science and Technology Trust Fund.	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1111/j.1365-2621.2006.01386.x	en
dc.identifier.volume	43	en
dc.identifier.issue	2	en
dc.identifier.spage	208	en
dc.identifier.epage	215	en