Use of Natural Preservative in Bread Making

Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The ...

The Chemistry of Bread Making

Characterization of active nanochitosan film containing natural preservative agents

Objective(s): The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. Methods: The determination of the chemical composition of M. spicata EO was conducted by means of gas chromatography with ma...

Honey as a natural preservative of milk.

The anti-bacterial property and preservative nature of honey has been studied by evaluating the role of hydrogen peroxide in these properties, against bacterial strains isolated and identified from pasteurized milk samples. The antibacterial property of honey examined by agar incorporation assay and turbidometry, indicated a concentration dependent inhibition of bacterial growth in all catalase...

Antimicrobial preservative effectiveness of natural peptide antibiotics.

The constantly growing resistance of microbes to drugs and other substances which fight microbial infections leads to search for new antimicrobial substances. Among substances which attract the scientists attention are antimicrobial peptides. Such compounds are quite common in nature and belong to the most important elements of the innate immune system of all living organisms. Numerous antimicr...