Abstract
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae , whose initial concentration was 4 x 10 6 spores g -1 of bran fungus. The phenolic extracts, in average concentration of 2.47 mg g -1 , were applied on the pizzas doughts stored at room temperature. These pizza doughs treated increased by more than ten days life compared with those that were applied conventional conservatives. Thus, this extract phenolic derivative of rice bran showed to be promise as conservative, with results that indicate less fungal contamination as glucosamine, score of molds and yeasts, and invertase enzyme activity in 17.66 µg g -1 , 1.3 x 10 1 CFU g -1 and 0.04 mg min. proteins -1 , respectively.
Highlights
Some food, for their frequent consumption and processing conditions, represent greater toxicological risk, conveying xenobiotics from different sources
The aim of this study was to extract antifungal compounds produced during fermentation of rice bran and apply them in a bakery product, in order to replace the conventional conservative
Phenolic compounds were obtained by solid state fermentation of Rhizopus oryzae CCT 7560 (Colony Bank Tropical Foundation André Tosello, Campinas, São Paulo State, Brazil), using as substrate the rice bran with 0.5 mm particle
Summary
For their frequent consumption and processing conditions, represent greater toxicological risk, conveying xenobiotics from different sources. Among these are the pizzas, which are widely consumed, by the characteristics of practicality and low cost, and by the pleasant taste and high nutritional value. This product undergoes varied handling during processing, which contributes to its contamination, especially microbial, which in addition to degrading the product may cause damage to health (Botre, Soares, Espitia, Sousa, & Renhe, 2010). Considering that the presence of conservative is essential in the semi-prepared form, there are two problems: the risk addition levels above the recommended and the inefficiency of conservative function (sometimes)
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