Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR

Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR

This study evaluated the effects of Cyperus rotundus rhizomes aqueous extract on the shelf life of wheat bread. The aqueous extract strongly inhibited the growth of Aspergillus niger (78%), Penicillium spp. (89%) Bacillus subtilis (95%) and Bacillus cereus (90%). The C. rotundus extract had no signi...

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Veröffentlicht in:Food science & technology 2021-04, Vol.140, p.110823, Article 110823
Hauptverfasser: Algboory, Hussein L., Kadum, Hana, Muhialdin, Belal J.
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial compounds
Bread
Cyperus rotundus
Food applications
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Zusammenfassung:This study evaluated the effects of Cyperus rotundus rhizomes aqueous extract on the shelf life of wheat bread. The aqueous extract strongly inhibited the growth of Aspergillus niger (78%), Penicillium spp. (89%) Bacillus subtilis (95%) and Bacillus cereus (90%). The C. rotundus extract had no significant (p≥0.05) effect on the moisture content (44.2–45.7) and water activity (0.86–0.87) of the wheat bread, significantly (p
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110823