Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR

This study evaluated the effects of Cyperus rotundus rhizomes aqueous extract on the shelf life of wheat bread. The aqueous extract strongly inhibited the growth of Aspergillus niger (78%), Penicillium spp. (89%) Bacillus subtilis (95%) and Bacillus cereus (90%). The C. rotundus extract had no signi...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2021-04, Vol.140, p.110823, Article 110823
Main Authors: Algboory, Hussein L., Kadum, Hana, Muhialdin, Belal J.
Format: Article
Language:English
Subjects:
Antimicrobial compounds
Bread
Cyperus rotundus
Food applications
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study evaluated the effects of Cyperus rotundus rhizomes aqueous extract on the shelf life of wheat bread. The aqueous extract strongly inhibited the growth of Aspergillus niger (78%), Penicillium spp. (89%) Bacillus subtilis (95%) and Bacillus cereus (90%). The C. rotundus extract had no significant (p≥0.05) effect on the moisture content (44.2–45.7) and water activity (0.86–0.87) of the wheat bread, significantly (p
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110823