Encapsulated sorbic acid and natural solutions for bakery Preservation

During the processing and storage of baked products, both fermented and non-fermented products may face different types of microbial contamination. The following are the main types of microbial contamination that may occur and their impact on baked products:

1.Bacterial contamination

Common bacteria: During the baking process, common bacteria include Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. The products are smelly, sticky, stringy, and bulging, which are common in foods with a water activity higher than 0.88, raw materials with a large initial bacterial load such as whole wheat, and cold processed foods.

Impact:

Food safety issues: These bacteria may cause food poisoning, leading to symptoms such as gastrointestinal discomfort, diarrhea, and vomiting.Deterioration in quality: Bacterial growth may affect the appearance, taste, and texture of food.

2.Mold contamination

Common molds: Molds such as Penicillium, Aspergillus, and Fusarium may contaminate baked products. Mold growth and vacuum-like appearance are common in all kinds of baked goods with a water activity higher than 0.78.

Impact:

Mold will form mold spots on the surface of baked products, affecting the appearance and edible value of the products.Toxin production: Some molds (such as Aspergillus) can produce mycotoxins (such as aflatoxin), which are harmful to health.

3. Yeast contamination

Common yeasts: including brewer's yeast (Saccharomyces cerevisiae), brewer's yeast (Saccharomyces pastorianus) and other non-pathogenic yeasts. Use raw materials with a large initial bacterial load such as dried fruits and starch syrups, and cold processed foods such as salad dressings. Causes bulging bags and alcohol taste.

Impact:

Fermentation problems: If non-fermented products are contaminated, yeast may grow in the product, resulting in off-flavor and texture changes.Deterioration of quality: In fermented products, too much yeast may lead to over-fermentation or uneven fermentation, affecting the quality and consistency of the final product.

Main microbiological spoilage problems

Main microbial contamination of cake products:

? The type of contamination is directly related to the water activity of the product.

? When the water activity is greater than 0.86, there is a risk of exceeding the total colony count.

? When the water activity is below 0.86, yeast and mold contamination are the main causes.

? Some cakes with a water activity below 0.80 also have the risk of mold.

Main microbial contamination of bread products:

? It is not directly related to water activity, but related to the type.

? Conventional bread is mainly contaminated by mold, and prepared bread has the risk of total colony count and yeast contamination.

? Bread using starch syrup and whole grains has the risk of yeast contamination.

Growth factors of microorganisms

Internal environment 1--Nutrients. Baked foods are rich in carbon and nitrogen sources, which are very suitable for the reproduction of microorganisms.

Internal environment 2--water activity Aw

The minimum Aw of microorganisms is affected by pH value. For bacteria, the lower the pH value, the higher the minimum Aw (higher water activity is required to grow).

Reducing the water activity of food by "reducing moisture, adding polar compounds or moisturizers" or lowering the pH value of food to increase the minimum Aw of microorganisms is an important method of preservation.

Internal environment 3--pH value

The lower pH limit of microorganisms varies between species. For example, Pediococcus acidilactici can grow at pH 3.8, Staphylococcus aureus can grow at pH 4.5, but Salmonella cannot.

Using the influence of pH on microorganisms is an important method of food preservation.

External environment - temperature

When food is exposed to temperatures above the maximum or below the minimum temperature conditions for microorganisms, they die quickly at higher temperatures and grow slowly at lower temperatures.

Yotabio Baking Preservation Solution

1.Encapsulated sorbic acid YTSA50: Microcapsule encapsulation reduces the impact on dough handling performance and subsequent fermentation. Using hot-melt lipids to encapsulate sorbic acid reduces contact with yeast and gluten during dough mixing, which can reduce the negative impact on dough gluten and fermentation. During baking, the wall material melts and releases sorbic acid to achieve the purpose of preservation. It works best when used together with calcium propionate.

Encapsulation technology ensures that the sorbic acid retains its hard shell until temperatures exceed 145°F. Remember, this is after the yeast kill step. Therefore, when using encapsulated sorbic acid, it will not be released into your leavened product until at least 50% of the baking time has passed, ensuring that the ideal loaf volume is achieved. It does not affect yeast, and requires less yeast than other preservatives. It can extend the shelf life of bread at room temperature. In some cases, bread can be kept for up to 30 days.

Microencapsulated powder can significantly weaken the effect of sorbic acid on the stickiness and gluten weakening of dough, reduce the inhibition of yeast during the fermentation process, and have a certain protective effect on bread fermentation.

In the bread preparation process, the sorbic acid microcapsule powder products have better antibacterial effects than the use of raw materials, whether in the front fermentation or the back stage.

By comparing the sorbic acid residual rate before and after baking, it can be seen that the sorbic acid residual rate after embedding is higher than the sorbic acid raw material, which shows that adding the same amount of sorbic acid can have a longer shelf life and adding a smaller amount of sorbic acid can extend the shelf life.

Under the experimental conditions of 30℃ and RH80%, the shelf life of bread with sorbic acid microcapsule powder F85 was extended by 50% compared with the blank control group, and it was better than the preservative effect of sorbic acid raw materials and sodium dehydroacetate. It can be used as an alternative preservative solution to sodium dehydroacetate for bread and toast products.

The preservative effect of sorbic acid microcapsule powder F85 is best when used in conjunction with calcium propionate. The shelf life of bread is extended by 125% compared with the blank control group. This is because the two products can expand the antibacterial spectrum and thus improve the preservative effect when used together.

Sorbic acid microcapsule powder F85 can significantly reduce the effect of sorbic acid on dough viscosity and gluten weakening, avoid the interaction between sorbic acid and yeast during the fermentation process, and play a certain protective role in bread fermentation. The preservative effect is better when used together with calcium propionate.

2. Biological solutions: Natamycin, Nisin, Buffered vinegar,Cultured Dextrose, Chitosan.

?Natamycin: A natural antifungal agent derived from microorganisms used as a food preservative. It affects all yeasts and molds, so in yeast bread, it is limited to spraying after baking. It can also be used as a preservative for non-yeast-fermented baked goods: tortillas, cakes and muffins. Natamycin is mainly effective against molds and is used for surface treatment. The focus of treatment is on the uniformity of spraying (immersion), and a spray system needs to be set up.

?Nisin, usually used for total bacterial count control, can be used to control the initial colony of egg liquid, and the total colony count of cold-processed or weakly heat-processed foods (such as salad dressings, egg skins, steamed cakes, etc.). In order to exert its preservative effect, acidification treatment is generally required.

?Vinegar (acetic acid): At the correct usage level and under specific conditions, this weak organic acid can penetrate the cell membrane and inhibit cell growth by increasing intracellular acidity.

?Cultured products and glucose ferments: clean label ingredients fermented from whey, wheat or corn syrup. The active substances produced are a mixture of propionic acid, butyric acid, citric acid, lactic acid and peptides that inhibit mold growth.

?Chitosan: It can be extracted from the shells of crustaceans or mushrooms and inhibits microorganisms by forming a barrier, thus preventing microbial contamination and oxidation.