Costa Nara Hellem Brazão, Amadio Giovanna Biguetti, Souza-Santos Y J, Carvalho Rosemary Aparecida, Vanin Fernanda Maria
Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA) University of São Paulo Pirassununga São Paulo Brazil.
Food Sci Nutr. 2025 Jul 24;13(7):e70690. doi: 10.1002/fsn3.70690. eCollection 2025 Jul.
Consumer demand for food without synthetic additives has considerably increased in recent years. The aim of this study was to evaluate the effect of pomegranate extract (PE) on bread shelf life and properties. PE was added at different concentrations: 10% (10PE), 12% (12PE), 15% (15PE), and 17% (17PE). Positive (PC) and negative (NC) control bread were also produced with calcium propionate and no antifungal additive, respectively. The breads were characterized in terms of physical properties, phenolic compounds content, antioxidant activity, and fungal and mold counts. No significant differences were observed among the samples in terms of water content, water activity (Aw), and pH during the 15-day storage period. An increase in PE concentration resulted in a decrease in the specific volume and height of the breads. Bread containing PE exhibited significantly higher levels of phenolic compounds and antioxidant activity compared to the control formulations, and no fungal growth was observed throughout the 15-day storage period.
近年来，消费者对不含合成添加剂食品的需求大幅增加。本研究的目的是评估石榴提取物（PE）对面包保质期和特性的影响。添加了不同浓度的PE：10%（10PE）、12%（12PE）、15%（15PE）和17%（17PE）。还分别用丙酸钙和不添加抗真菌添加剂制作了阳性对照面包（PC）和阴性对照面包（NC）。对面包的物理性质、酚类化合物含量、抗氧化活性以及真菌和霉菌数量进行了表征。在15天的储存期内，各样品在水分含量、水分活度（Aw）和pH值方面未观察到显著差异。PE浓度的增加导致面包的比容和高度降低。与对照配方相比，含有PE的面包表现出显著更高水平的酚类化合物和抗氧化活性，并且在整个15天的储存期内未观察到真菌生长。
