PMID- 36908224
OWN - NLM
STAT- Publisher
LR  - 20231221
IS  - 1532-1738 (Electronic)
IS  - 1082-0132 (Linking)
DP  - 2023 Mar 12
TI  - The potential of UVC decontamination to prolong shelf-life of par-baked bread.
PG  - 10820132231162170
LID - 10.1177/10820132231162170 [doi]
AB  - The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked 
      wholemeal, rye and six-grain bread was examined. Currently, these breads are 
      par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or 
      stored at room temperature for a couple of days before being full-baked and 
      sold/consumed. Generally, after five days, these breads show signs of mould 
      spoilage. A shelf-life increase in one or more days would already offer immense 
      economical and logistic benefits for the baker or retailer. In this study, the 
      parameters fluence rate (irradiation intensity), fluence (UV dose), distance to 
      the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 microm) 
      were diversified. The breads were subjected to a UVC treatment (0-2502 mJ/cm(2)), 
      packed and stored at room temperature for a period of 15 days (21.5 +/- 0.8 degrees C). 
      Similar as for the breads, agar plates with mould spores of Aspergillus niger, 
      Aspergillus montevidensis and Penicillium roqueforti were UVC treated 
      (0-1664 mJ/cm(2)) and checked daily for visible mould growth during 15 days (25 degrees C). 
      Aspergillus niger showed the strongest resistance towards UVC, a fluence of 
      800 mJ/cm(2) was needed to inhibit growth during 15 days of storage, whereas for P. 
      roqueforti and A. montevidensis, respectively, UV levels of 291 and 133 mJ/cm(2) 
      were found sufficient. Furthermore, the shelf-life of wholemeal, rye and 
      six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 
      2502 mJ/cm(2). The effect of higher UVC dosage on shelf-life reached a maximal 
      level and was strongly impacted by the wide spread on data of mould-free 
      shelf-life. The main factors influencing the potential of UV decontamination were 
      the rough bread surface, differences in DTL, the possibility of 
      post-contamination and UV permeability of packaging materials.
FAU - Debonne, Els
AU  - Debonne E
AUID- ORCID: 0000-0002-3883-1323
AD  - Research Unit of Cereal and Feed Technology, Department of Food Technology, 
      Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, 
      Belgium. RINGGOLD: 26656
AD  - Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety 
      and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. 
      RINGGOLD: 26656
FAU - Thys, Margaux
AU  - Thys M
AD  - Research Unit of Cereal and Feed Technology, Department of Food Technology, 
      Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, 
      Belgium. RINGGOLD: 26656
FAU - Eeckhout, Mia
AU  - Eeckhout M
AD  - Research Unit of Cereal and Feed Technology, Department of Food Technology, 
      Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, 
      Belgium. RINGGOLD: 26656
FAU - Devlieghere, Frank
AU  - Devlieghere F
AD  - Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety 
      and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. 
      RINGGOLD: 26656
AD  - Research Unit Food Microbiology and Food Preservation, Department of Food 
      Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent 
      University, Ghent, Belgium. RINGGOLD: 26656
LA  - eng
PT  - Journal Article
DEP - 20230312
PL  - United States
TA  - Food Sci Technol Int
JT  - Food science and technology international = Ciencia y tecnologia de los alimentos 
      internacional
JID - 9889534
SB  - IM
OTO - NOTNLM
OT  - Aspergillus montevidensis
OT  - Aspergillus niger
OT  - Penicillium roqueforti
OT  - UVC
OT  - par-baked bread
COIS- Declaration of conflicting interestsThe author(s) declared no potential conflicts 
      of interest with respect to the research, authorship, and/or publication of this 
      article.
EDAT- 2023/03/14 06:00
MHDA- 2023/03/14 06:00
CRDT- 2023/03/13 03:03
PHST- 2023/03/14 06:00 [pubmed]
PHST- 2023/03/14 06:00 [medline]
PHST- 2023/03/13 03:03 [entrez]
AID - 10.1177/10820132231162170 [doi]
PST - aheadofprint
SO  - Food Sci Technol Int. 2023 Mar 12:10820132231162170. doi: 
      10.1177/10820132231162170.