A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman,
Raihanul Islam,
Shariful Hasan,
Wahidu Zzaman,
Md Rahmatuzzaman Rana,
Shafi Ahmed,
Mukta Roy,
Asm Sayem,
Abdul Matin,
António Raposo,
Renata Puppin Zandonadi,
Raquel Braz Assunção Botelho,
Atiqur Rahman Sunny
Affiliations
Mizanur Rahman
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Raihanul Islam
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Shariful Hasan
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Wahidu Zzaman
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Md Rahmatuzzaman Rana
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Shafi Ahmed
Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore 7400, Bangladesh
Mukta Roy
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Asm Sayem
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Abdul Matin
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chittagong 4203, Bangladesh
António Raposo
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Renata Puppin Zandonadi
Department of Nutrition, Campus Darcy Ribeiro, University of Brasilia, Asa Norte, Distrito Federal, Brasília 70910-900, Brazil
Raquel Braz Assunção Botelho
Department of Nutrition, Campus Darcy Ribeiro, University of Brasilia, Asa Norte, Distrito Federal, Brasília 70910-900, Brazil
Atiqur Rahman Sunny
Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.
