Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality

• Published in: Food science & technology 2020-09, Vol.131, p.109800, Article 109800
• Main Authors: Karimi, Nayereh, Nikoo, Mehdi, Ahmadi Gavlighi, Hassan, Piri Gheshlaghi, Shima, Regenstein, Joe M., Xu, Xueming
• Format: Article
• Language: English
• Subjects: Bread quality; Epigallocatechin gallate; Litopenaeus vannamei; Shrimp protein hydrolysates; Sourdough
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.109800

The effects of (−)-epigallocatechin gallate (EGCG) and shrimp protein hydrolysates (SPH) (100–1000 mg/kg) alone or in mixtures on sourdough and bread quality were investigated. Both EGCG and SPH at 1000 mg/kg had the greatest effect on Lactobacillus plantarum PTCC (1896) and Saccharomyces cerevisiae PTCC (5052) growth in vitro. The combined treatment (50% EGCG + 50% SPH) led to the highest growth of L. plantarum (12.2 Log cfu/mL) and S. cerevisiae (8.66 Log cfu/mL). This combination at 3000 mg/kg significantly increased total titratable acidity (TTA) of sourdough after 20 h of fermentation at 30 °C compared with control. The combined treatment increased the specific volume and TTA of bread whereas it decreased hardness, cohesiveness, and chewiness of bread compared to the control. Compared to the control, 50% EGCG +50% SPH also resulted in a lower retrogradation enthalpy and staling, and gave a desirable sensory characteristic to the bread. It also increased the shelf-life of the bread by 2 days at room temperature compared with the control. Thus, 50% EGCG +50% SPH might be suggested for improving dough fermentation and bread quality. •A SPH and EGCG mixture supported L. plantarum and S. cerevisiae growth.•A SPH and EGCG mixture improved sourdough fermentation.•SPH + EGCG-SB bread had better quality than the control bread.•The SPH + EGCG sourdough increased the shelf life of bread by 2 days.