In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread

In vitro antimold activity of annatto natural dye against Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer was evaluated with agar well diffusion and agar dilution assays. The effects of adding annatto dye (0, 0.5, 0.75, and 1%) to bread formulations were then examined. Total microbi...

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Veröffentlicht in:	Journal of food protection 2018-10, Vol.81 (10), p.1598-1604
Hauptverfasser:	Habibi Najafi, Mohammad B, Fatemizadeh, Saeideh S, Boroojerdi, Samaneh Rezaei, Hosseini, Fereshteh, Karazhyan, Reza
Format:	Artikel
Sprache:	eng
Schlagworte:	Annatto Antimicrobial agents Antioxidants Aspergillus niger - drug effects Bixaceae - chemistry Bread Bread - microbiology Bread - standards Carotenoids - pharmacology Dilution Dye concentrations Dyes E coli Food Food Preservation Food safety Formulations Fungi Microorganisms Moisture Mold Neurospora Pigments Plant Extracts - pharmacology Rhizopus stolonifer Scavenging Seeds Sensory evaluation Sensory properties Shelf life Taste
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