Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
Pratik Singh,
Vikas Yadav,
Deblu Sahu,
Krishan Kumar,
Doman Kim,
Deng Yang,
Sivaraman Jayaraman,
Maciej Jarzębski,
Marek Wieruszewski,
Kunal Pal
Affiliations
Pratik Singh
Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India
Vikas Yadav
Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India
Deblu Sahu
Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
Krishan Kumar
Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India
Doman Kim
Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul 151-742, Republic of Korea
Deng Yang
College of Food Science and Engineering, Qingdao Agriculture University, No. 700 Chancheng Road, Qingdao 266109, China
Sivaraman Jayaraman
Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
Maciej Jarzębski
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
Marek Wieruszewski
Department of Mechanical Wood Technology, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-627 Poznan, Poland
Kunal Pal
Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.