Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat...

Area of Science:

• Food Science
• Material Science

Background:

• The shelf life of whole wheat bread (WWB) is crucial for maintaining freshness and quality.
• Understanding factors influencing WWB shelf life is essential for the food industry.

Purpose of the Study:

• To investigate the impact of chitosan lactate (CL) on the physical, chemical, textural, antimicrobial, and sensory properties of WWB.
• To determine the optimal CL concentration for enhancing WWB shelf life.

Main Methods:

• Incorporation of varying CL concentrations (0.0% to 3.0%) into WWB formulations.
• Evaluation of WWB characteristics including moisture, impedance, color, texture, Maillard reaction, and microbial analysis.
• Fourier-transform infrared spectroscopy (FTIR) and sensory analysis were employed.

Main Results:

• Chitosan lactate promoted the Maillard reaction, leading to a shinier crust with increasing CL concentration.
• Optimal results were observed with 0.5% CL (P0.5), showing improved moisture content, decreased impedance, enhanced water molecule interaction, and better textural and colorimetric properties.
• Antimicrobial properties were enhanced, while sensory attributes remained unaffected by CL addition.

Conclusions:

• Chitosan lactate effectively improves the quality and extends the shelf life of whole wheat bread.
• A 0.5% concentration of chitosan lactate (P0.5) provides optimal physical, chemical, and antimicrobial benefits without compromising sensory appeal.