<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation
Abstract
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae, whose initial concentration was 4 x 106 spores g-1 of bran fungus. The phenolic extracts, in average concentration of 2.47 mg g-1, were applied on the pizzas doughts stored at room temperature. These pizza doughs treated increased by more than ten days life compared with those that were applied conventional conservatives. Thus, this extract phenolic derivative of rice bran showed to be promise as conservative, with results that indicate less fungal contamination as glucosamine, score of molds and yeasts, and invertase enzyme activity in 17.66 µg g-1, 1.3 x 101 CFU g-1 and 0.04 mg min. proteins-1, respectively.
Downloads
DECLARATION OF ORIGINALITY AND COPYRIGHTS
I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.
The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 3.0 (CC BY 3.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.
Read this link for further information on how to use CC BY 3.0 properly.