Alternative techniques for the prevention of spoilage of industrial bakery products by fungi based upon predictive modelling

Abstract

The classical way to prevent fungal spoilage of bakery products is the use of chemical preservatives such as sorbate and propionate. However, the use of these preservatives is coming under more and more pressure partly due to their possible causal link with adverse health effects (e.g. allergic reactions). Moreover, the use of preservatives does not fit with the 'clean label' strategy (ingredients list without preservatives like sorbate or propionate) that food companies are now pursuing. Industrial producers of bakery products are searching for alternative (more natural) techniques that are equally capable or even better in preventing the growth of fungi as compared to the traditional preservatives. The goal of this PhD research was to test different alternative components and to help the industry in meeting consumer demands regarding the safe and healthy preservation of bakery products. The alternative components/techniques that were tested against fungal spoilage were, ethanol, lactic- and acetic acid, sodium - and ammonium bicarbonate and modified atmosphere packaging. The data were not treated solely as discrete data points but also predictive models were developed. These models are mathematical equations that describe the relationship between various intrinsic factors (pH, aw and concentration of antifungal component) and the time it takes for fungal spores or cells to develop and cause spoilage of bakery products. The obtained data and the predictive models allow product developers to assess the microbial stability of their products when these alternative components/techniques are used