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Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German br...

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Autores principales: Alpers, Thekla, Kerpes, Roland, Frioli, Mariana, Nobis, Arndt, Hoi, Ka Ian, Bach, Axel, Jekle, Mario, Becker, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824337/
https://www.ncbi.nlm.nih.gov/pubmed/33401747
http://dx.doi.org/10.3390/foods10010076
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author Alpers, Thekla
Kerpes, Roland
Frioli, Mariana
Nobis, Arndt
Hoi, Ka Ian
Bach, Axel
Jekle, Mario
Becker, Thomas
author_facet Alpers, Thekla
Kerpes, Roland
Frioli, Mariana
Nobis, Arndt
Hoi, Ka Ian
Bach, Axel
Jekle, Mario
Becker, Thomas
author_sort Alpers, Thekla
collection PubMed
description The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.
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spelling pubmed-78243372021-01-24 Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste Alpers, Thekla Kerpes, Roland Frioli, Mariana Nobis, Arndt Hoi, Ka Ian Bach, Axel Jekle, Mario Becker, Thomas Foods Article The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves. MDPI 2021-01-02 /pmc/articles/PMC7824337/ /pubmed/33401747 http://dx.doi.org/10.3390/foods10010076 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alpers, Thekla
Kerpes, Roland
Frioli, Mariana
Nobis, Arndt
Hoi, Ka Ian
Bach, Axel
Jekle, Mario
Becker, Thomas
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title_full Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title_fullStr Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title_full_unstemmed Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title_short Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste
title_sort impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824337/
https://www.ncbi.nlm.nih.gov/pubmed/33401747
http://dx.doi.org/10.3390/foods10010076
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