Whey Protein Based Edible Coating Incorporated with Lactic Acid Bacteria as a Biopreservation Strategy for Bakery Buns
Description
Bakery products, especially wheat based buns, are very susceptible to rapid microbial spoilage at ambient storage temperature and require effective and clean label preservation methods. In the present study, the biopreservative efficiency of the whey protein based edible coating containing live lactic acid bacteria (LAB) isolated from traditional fermented dahi was investigated. The two LAB isolates were identified as Lactobacillus plantarum (Strain I) and Lactobacillus fermentum (Strain II) by biochemical characterisation. Both strains produced bacteriocin extracts that exhibited antimicrobial activity against S. aureus and E. coli, were proven to be proteinaceous and showed enhanced pH and thermal stability. The freshly baked buns were treated according to the following: T0 (uncoated control), T1 (whey coating), T2 (whey + L. plantarum), and T3 (whey + L. fermentum). Ambient storage (n = 4): physicochemical, microbiological and sensory evaluation were carried out at Days 0, 3 and 6. The data were subjected to two-way ANOVA which showed that both treatment and storage time had significant effects on all major parameters (p < 0.05). T2 had the lowest yeast and mold count (1.80 ± 0.10 log CFU/g) compared to T0 (4.80 ± 0.10 log CFU/g), and the highest specific volume of 4.85 ± 0.04 mL/g at Day 3, moisture retention of 32.0% at Day 6, and sensory scores for texture of 8.6 ± 0.55, taste of 8.7 ± 0.55, and overall acceptability of 8.2 ± 0.55 out of a nine-point hedonic scale, as compared to all other treatments. The results highlight that coating of bakery buns with L. plantarum enriched whey protein is an effective natural biopreservation technology that could be used in the bakery industry in Pakistan with a clean label.
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Institutions
- Pir Mehr Ali Shah Arid Agriculture UniversityPunjab, Rawalpindi