title: Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.
abstract: The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (p<0.05) inhibitory activities towards A. tritici and A. amstelodami within the recommended dosage range for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p<0.05) synergistic interactions were determined to occur between the effects of pH and concentration for all fermentates evaluated in this study. The sensorial tests with FC showed that cakes produced with ≤1% FC (on basis of the batter) did not differ significantly (p>0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated.
authors: Laboratory of Applied Mycology (MYCOLAB), Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Valentin Vaeryckweg 1, 9000 Gent, Belgium; Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Simbarashe.Samapundo@UGent.be.
authors: S
authors: S
authors: Samapundo
authors: Laboratory of Applied Mycology (MYCOLAB), Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Valentin Vaeryckweg 1, 9000 Gent, Belgium; Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
authors: F
authors: F
authors: Devlieghere
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
authors: A
authors: A
authors: Vroman
authors: Laboratory of Applied Mycology (MYCOLAB), Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Valentin Vaeryckweg 1, 9000 Gent, Belgium.
authors: M
authors: M
authors: Eeckhout
mesh_terms: D000362:Agar; D001230:Aspergillus / Q000187:drug effects*; D001939:Bread / Q000382:microbiology*; D005285:Fermentation; D019649:Food Industry; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D005659:Fungicides, Industrial / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D011422:Propionates / Q000737:chemistry*; D013011:Sorbic Acid / Q000494:pharmacology
chemical_list: D005520:Food Preservatives; D005659:Fungicides, Industrial; D011422:Propionates; C514136:calcium propionate; D000362:Agar; D013011:Sorbic Acid
keywords: Antifungal activity; Aspergillus amstelodami; Aspergillus tritici; Cake; Fermentates; Sensorial quality