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Article

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Author to whom correspondence should be addressed.
Academic Editors: Severino Zara and Giacomo Zara
Foods 2021, 10(2), 431; https://doi.org/10.3390/foods10020431
Received: 30 December 2020 / Revised: 5 February 2021 / Accepted: 9 February 2021 / Published: 16 February 2021
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact. View Full-Text
Keywords: mustard bran; by-product; antifungal; bakery products; shelf-life; Sinapis alba; mustard flour; food safety; mycotoxigenic fungi; mycotoxins mustard bran; by-product; antifungal; bakery products; shelf-life; Sinapis alba; mustard flour; food safety; mycotoxigenic fungi; mycotoxins
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MDPI and ACS Style

Torrijos, R.; Nazareth, T.d.M.; Quiles, J.M.; Mañes, J.; Meca, G. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods 2021, 10, 431. https://doi.org/10.3390/foods10020431

AMA Style

Torrijos R, Nazareth TdM, Quiles JM, Mañes J, Meca G. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods. 2021; 10(2):431. https://doi.org/10.3390/foods10020431

Chicago/Turabian Style

Torrijos, Raquel, Tiago de Melo Nazareth, Juan Manuel Quiles, Jordi Mañes, and Giuseppe Meca. 2021. "Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents" Foods 10, no. 2: 431. https://doi.org/10.3390/foods10020431

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