Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety

The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancemen...

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Veröffentlicht in:Sustainability 2022-11, Vol.14 (21), p.14255
Hauptverfasser: Khan, Jahangir, Khurshid, Shazia, Sarwar, Abid, Aziz, Tariq, Naveed, Muhammad, Ali, Urooj, Makhdoom, Syeda Izma, Nadeem, Abad Ali, Khan, Ayaz Ali, Sameeh, Manal Y, Alharbi, Amnah A, Filimban, Faten Zubair, Rusu, Alexandru Vasile, Göksen, Gülden, Trif, Monica
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container_end_page
container_issue 21
container_start_page 14255
container_title Sustainability
container_volume 14
creator Khan, Jahangir
Khurshid, Shazia
Sarwar, Abid
Aziz, Tariq
Naveed, Muhammad
Ali, Urooj
Makhdoom, Syeda Izma
Nadeem, Abad Ali
Khan, Ayaz Ali
Sameeh, Manal Y
Alharbi, Amnah A
Filimban, Faten Zubair
Rusu, Alexandru Vasile
Göksen, Gülden
Trif, Monica
description The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group.
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Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su142114255</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Acids ; Adsorption ; Ambient temperature ; Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Bakery products ; Baking industry ; Biological activity ; Bread ; Carbon ; Dextrose ; Dough ; Enzymes ; Evaluation ; Food chains ; Food products ; Food quality ; Food supply ; Fungi ; Glucose ; Glucose oxidase ; Gluten ; Hydrogen peroxide ; Localization ; Nanoparticles ; Oxidases ; Oxidation ; Performance evaluation ; Potassium ; Quality management ; Rheological properties ; Rheology ; Shelf life ; Structural stability ; Supply chains ; Sustainability ; Yeasts ; Zinc oxide ; Zinc oxides</subject><ispartof>Sustainability, 2022-11, Vol.14 (21), p.14255</ispartof><rights>COPYRIGHT 2022 MDPI AG</rights><rights>2022 by the authors. 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subjects Acids
Adsorption
Ambient temperature
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Bakery products
Baking industry
Biological activity
Bread
Carbon
Dextrose
Dough
Enzymes
Evaluation
Food chains
Food products
Food quality
Food supply
Fungi
Glucose
Glucose oxidase
Gluten
Hydrogen peroxide
Localization
Nanoparticles
Oxidases
Oxidation
Performance evaluation
Potassium
Quality management
Rheological properties
Rheology
Shelf life
Structural stability
Supply chains
Sustainability
Yeasts
Zinc oxide
Zinc oxides
title Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety
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