Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

Podgórska-Kryszczuk, Izabela; Pankiewicz, Urszula

doi:10.3390/app13127286

Open AccessArticle

Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

by

Izabela Podgórska-Kryszczuk

and

Urszula Pankiewicz

^*

Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

^*

Author to whom correspondence should be addressed.

Appl. Sci. 2023, 13(12), 7286; https://doi.org/10.3390/app13127286

Submission received: 5 May 2023 / Revised: 5 June 2023 / Accepted: 16 June 2023 / Published: 19 June 2023

(This article belongs to the Special Issue Innovative Technologies for Food Preservation and Processing)

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Abstract

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.

Keywords: Aspergillus niger; Penicillium sp.; marigold; biopreservatives; fungal control; bread fortification

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MDPI and ACS Style

Podgórska-Kryszczuk, I.; Pankiewicz, U. Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread. Appl. Sci. 2023, 13, 7286. https://doi.org/10.3390/app13127286

AMA Style

Podgórska-Kryszczuk I, Pankiewicz U. Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread. Applied Sciences. 2023; 13(12):7286. https://doi.org/10.3390/app13127286

Chicago/Turabian Style

Podgórska-Kryszczuk, Izabela, and Urszula Pankiewicz. 2023. "Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread" Applied Sciences 13, no. 12: 7286. https://doi.org/10.3390/app13127286

APA Style

Podgórska-Kryszczuk, I., & Pankiewicz, U. (2023). Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread. Applied Sciences, 13(12), 7286. https://doi.org/10.3390/app13127286

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

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