2025, Vol. 13 Issue 1, Part A
Natural preservation methods for bread fortified with soya protein isolate and Fonio flour: Exploring essential oils as natural preservatives
AUTHOR(S): Andini Pratama, Rizky Hidayat and Siti Marlina
ABSTRACT:Bread remains one of the most widely consumed staple foods, yet its high moisture content and neutral pH make it extremely susceptible to fungal spoilage within a few days of production. The reliance on synthetic preservatives such as calcium propionate is increasingly challenged by consumer demand for clean-label, natural alternatives. Simultaneously, the enrichment of bread with nutrient-dense ingredients such as soya protein isolate (SPI) and fonio flour has been identified as an effective strategy to improve dietary quality, although such modifications may influence both bread texture and susceptibility to spoilage. This study was designed to evaluate the use of essential oils (EOs) as natural preservatives for breads fortified with SPI and fonio flour. Composite flours were formulated with optimized levels of SPI (4-8%) and fonio (2.5-10%), and breads were prepared following the straight-dough method. Essential oils of thyme, oregano, cinnamon, and clove were applied through three delivery systems: direct incorporation into dough, vapor-phase application in sealed packaging, and active packaging films containing carvacrol or thymol. Microbiological challenge tests were performed with common spoilage molds (Aspergillus niger, Penicillium expansum, and Rhizopus stolonifer), while loaf volume, crumb firmness, moisture retention, and sensory properties were also assessed. The results revealed that direct EO incorporation modestly extended mold-free shelf life to 5-7 days, but produced noticeable flavor changes that lowered hedonic scores. In contrast, vapor-phase treatments and EO-infused films significantly delayed visible spoilage to 9-10.5 days, performing as well as or better than calcium propionate, while maintaining acceptable sensory quality and reducing crumb staling rates. Sensory evaluation confirmed that microencapsulated EO formulations further enhanced consumer acceptability by masking strong EO aromas. Statistical analyses, including ANOVA, Kaplan-Meier survival modeling, and PCA, validated the significance of treatment differences. In conclusion, combining SPI and fonio fortification with EO-based natural preservation provides a practical and sustainable approach to enhancing both nutritional value and shelf life, offering bakery manufacturers effective strategies to meet consumer expectations for clean-label products.
Pages: 80-86 | 90 Views 20 Downloads
How to cite this article:
Andini Pratama, Rizky Hidayat, Siti Marlina. Natural preservation methods for bread fortified with soya protein isolate and Fonio flour: Exploring essential oils as natural preservatives. Am J Essent Oil Nat Prod 2025;13(1):80-86.
