Abstract
Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative.
Highlights
Bakery products are characterized with a relatively short shelf life
3 Results and discussion 3.1 Characterization of RDCO2 and Cocoa Pod Husks (CPH) Recently utilization of supercritical CO2 extraction became an alternative for extraction due to the lower temperature and the easiness of extractant removal
CPH, one of the main residue of the chocolate industry, is readily abundant by-product known for its antioxidant and antimicrobial properties [13]. For this reason analyses were performed in order to obtain detailed data for the composition of the by-products. Both residues were rich in polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively
Summary
Bakery products are characterized with a relatively short shelf life. Their exteriority, safety and quality depend on the baking-consumption period, storage conditions and preservatives added. Different approaches for extending shelf life of bakery products were employed, such as: packaging, often in modified atmosphere, addition of lactic acid bacteria, utilization of various fungal inhibitors (ethanol, propionic, sorbic, benzoic, acetic acid, etc.), addition of antimicrobial agents (chitosan, essential oils, legume hydrolysates etc.), addition of antistaling agents, etc. Utilization of agro-industrial by-products is a rare practice, these residues are rich in biologically active substances with potent antibacterial activity [5]. Muffins – the sweet spongy bakery products are widely consumed. The popularity of muffins, the modern health trends and consumers' demands, has led to emergence of various recipes. The major goals were improved functional and health properties: by replacing the sucrose [6, 7] or the fat with fibers [8], decreasing or removing the gluten
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