Investigating the effect of Malva Sylvestris L. essential oil on the shelf life, physicochemical and sensory properties of bulky bread
Subject Areas : NegahSara Fetros 1 , fatemeh hosseinmardi 2 * , alireza rahman 3
1 - Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 -
3 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Keywords: Antioxidant, Bulky bread, essential oil, Malva Sylvestris L., Microbial,
Abstract :
Introduction: Nowadays, the use of healthy food products has attracted more and more attention from consumers and has prompted researchers to introduce various health-promoting products using essential oils and plant extract
Malva sylvestris L. is a medicinal plant native to Iran that is used in traditional medicine due to its anti-inflammatory, antioxidant, and antifungal properties. In the present study, the antioxidant and antifungal properties of Malva sylvestris essential oil and its effect on the physicochemical, sensory, and shelf life of bread were investigated.
Materials and Methods: In addition to determining the minimum inhibitory and fungicidal concentration of Malva sylvestris essential oil, it was added to bread at concentrations 0, 150, 300, 450, and 600 ppm and its effect on the shelf life, physicochemical, and sensory properties of the product was investigated over a period of 10 days (days 1, 5, and 10).
Results: Treatments containing essential oil had higher moisture, specific volume, antioxidant , and total phenol , lower tissue firmness, redness (a*), yellowness (b*), and brightness (L*), and the lowest mold and yeast counts. Adding essential oil had no significant effect on bread protein content. In sensory evaluation of the samples, the treatment containing 300 ppm essential oil received the highest score for taste, odor, color, texture, and overall acceptance, and the control treatment received the lowest score from the evaluators. Also, during bread storage up to day 10, a decrease in moisture, protein, specific volume, antioxidant properties, total phenol content, redness , yellowness and brightness , and sensory score and an increase in texture firmness and mold and yeast populations were observed in bulk bread treatments (p < 0.05).
Conclusion: The results of the present study showed that by adding Malva Sylvestris L essential oil to bread, a product with greater healthiness and better shelf life can be produced.
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