文献类型：期刊文献

英文题名：Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage

作者：Wang, Li[1,2];Zhang, Yishu[1];Xing, Qinhui[3];Xu, Jingge[1];Li, Li[1]

机构：[1]Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;[2]East China Univ Sci & Technol, Sch Biotechnol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[3]New Hope Grp Co Ltd, Chengdu 610041, Peoples R China

年份：2023

卷号：402

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20223812778860);WOS:【SCI-EXPANDED(收录号:WOS:000872527700004)】；

基金：This research was supported by the Cultivation project of the School of Food Science and Technology at Shanghai Ocean University (Grant No. A1-3203-21-000813) .

语种：英文

外文关键词：Bread product; Fermentation time; Microbial diversity; Food preservation; Active bilayer packaging; Cinnamaldehyde

摘要：The current study aimed to reveal the changes in quality and microbial diversity of bread at 25 degrees C, and to analyze the activity of antifungal bilayer film on maintaining the quality of bread during 10 days of storage. Antifungal bilayer film prepared with cinnamaldehyde loaded polylactic acid/konjac glucomannan/wheat gluten (PLA/ KGM/WG-CIN) was used to preserve bread samples fermented at different times. The changes in the morphology, moisture state, texture properties and microbiological analysis of bread were investigated during the storage. Analysis of microbial diversity of bread samples showed a clear decrease in the abundance of the main spoilage fungi (Aspergillus and Penicillium) in samples packed with PLA/KGM/WG-CIN film. The PLA/KGM/WG-CIN film effectively prevented moisture from evaporation, maintained the texture properties, retarded the growth of fungi, and reduced the fungi diversity during the storage. Results suggest a large potential of PLA/KGM/WG-CIN film to ensure the quality and safety of bread products.