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Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents
Raquel Torrijos1, Tiago de Melo Nazareth1, Juan Manuel Quiles1
1Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Abstract:
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.
Insights
White mustard bran (MB) effectively inhibits fungal growth in bread, extending shelf life by four days. This natural by-product offers a sustainable alternative to synthetic preservatives like sodium propionate.
Area of Science:
- Food Science
- Mycology
- Agricultural By-product Valorization
Background:
- Mycotoxigenic fungi pose a significant threat to food safety and shelf life.
- Mustard (Sinapis alba) milling generates by-products like white mustard bran (MB) that require sustainable valorization.
Purpose of the Study:
- To evaluate the antifungal activity of white mustard bran (MB) and white mustard seed flour (MF) against mycotoxigenic fungi.
- To assess the stability and efficacy of MB as a natural preservative in bread formulations.
- To explore the potential of MB as a sustainable alternative to synthetic food additives.
Main Methods:
- Agar diffusion and quantitative assays (MIC, MFC) were used to determine antifungal activity.
- MB stability was tested under various temperature and storage conditions.
- An in situ assay incorporated MB into dough to assess its effect on P. commune growth and bread shelf life.
Main Results:
- White mustard seed flour (MF) showed no antifungal activity.
- Antifungal activity of MB was dose-dependent, with 10 g/kg reducing fungal population by 4.20 Log CFU/g.
- MB extended bread shelf life by four days, comparable to sodium propionate (E-281).
Conclusions:
- White mustard bran (MB) exhibits significant antifungal properties and can effectively extend bread shelf life.
- MB presents a viable, natural alternative to synthetic preservatives in food formulations.
- Utilizing MB in bread valorizes a milling by-product, promoting sustainable food industry practices and reducing environmental impact.
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