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Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality

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Abstract

Bread undergoes physicochemical processes known as ‘staling’, which limits shelf life and quality. Despite the fact that several chemical emulsifiers have been employed to combat this issue, they may offer risks to human health. In this investigation, the effects of bioemulsan, a natural bioemulsifier (BE), on bread quality and staleness were examined. The yield of emulsan generated by Acinetobacter calcoaceticus RAG-1 was 1.49 g/L. The presence of clear zones around colonies, high emulsification value of 100%, and remaining surface tension below 40 mN/m after heating (at 250 °C for 15–20 min) verified emulsan thermal stability. BE-supplemented bread had a greater moisture percentage than the control, resulting in reduced crumb hardening and improved bread quality during storage as measured by moisture content. The first day after adding 0.5% emulsan, the hardness rose from 90.45 N (for the control) to 150.45 N. Texture analysis showed that although the hardness increased during storage, adding emulsan allowed obtaining bread with clearly softer crumb after 2 and 3 days of baking, especially at 0.5% level (from 215.6 N for the control to 150.5 N for 0.5% BE-enriched bread after 2 days, and from 425.7 to 210.25 N after 3 days). Based on the sensory evaluation results, emulsan did not lead to any unpleasant changes on bread organoleptic parameters. Therefore, using bioemulsifier RAG-1 as a green emulsifier and anti-staling agent found to be more promising.

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Acknowledgements

The authors wish to thank all technicians and staff at the biochemical laboratory of Tehran University, especially Mrs. chamanrokh; without the valuable help of these colleagues this study could not have been completed.

Funding

This article extracted from the MSc thesis of Hanieh Sadeghi. The authors wish to thank the Science and Research branch of Islamic Azad University of Tehran, for financially supporting this project.

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Authors and Affiliations

  1. Food Science and Technology, Iranian Association of Official Experts (IAOE), P.O. Box: 3149778838, Tehran, Iran

    Hanieh Sadeghi

  2. Biotechnology, Chemical Engineering School, College of Engineering, University of Tehran, P.O. Box: 11155-4563, Tehran, Iran

    Hamid Rashedi

  3. Biotechnology Department, Iranian Research Organization for Science and Technology, Tehran, Iran

    Mahnaz Mazaheri Assadi

  4. College of Food Science and Research Branch, Islamic Azad University, Tehran, Iran

    Mahdi Seyedin Ardebili

Authors
  1. Hanieh Sadeghi
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  2. Hamid Rashedi
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  3. Mahnaz Mazaheri Assadi
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  4. Mahdi Seyedin Ardebili
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All authors (HS, HR, MMA, and MSA) made significant contributions to study design, acquisition, analysis, or interpretation of data; participated in drafting the article or revising it; agreed to submit to this journal; and agreed to be accountable for all aspects of the work.

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Correspondence to Hanieh Sadeghi.

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Sadeghi, H., Rashedi, H., Mazaheri Assadi, M. et al. Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality. J Food Sci Technol 60, 2619–2627 (2023). https://doi.org/10.1007/s13197-023-05784-2

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