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...
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| Format: | Article |
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Elsevier BV
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95067/ |
| _version_ | 1848862065310040064 |
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| author | Algboory, Hussein L. Kadum, Hana Muhialdin, Belal J. |
| author_facet | Algboory, Hussein L. Kadum, Hana Muhialdin, Belal J. |
| author_sort | Algboory, Hussein L. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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<0.05) increasing the phenolic content from 7.22 to 37.95 mg g−1 and decreasing the pH from 6.12 to 5.11. Fungal growth was observed on the treated bread after 11 days at 30 °C compared to 4 days for the control bread. However, the addition of the aqueous extract of C. rotundus affected the sensory attributes of the wheat bread but the bread was still considered acceptable by the trained panellists. In conclusion, the aqueous extract of C. rotundus rhizomes is a potential natural alternative to synthetic preservatives to extend the shelf life of wheat bread with high consumer acceptability. |
| first_indexed | 2025-11-15T13:11:06Z |
| format | Article |
| id | upm-95067 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:11:06Z |
| publishDate | 2021 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-950672023-02-03T08:28:07Z http://psasir.upm.edu.my/id/eprint/95067/ Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR Algboory, Hussein L. Kadum, Hana Muhialdin, Belal J. 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<0.05) increasing the phenolic content from 7.22 to 37.95 mg g−1 and decreasing the pH from 6.12 to 5.11. Fungal growth was observed on the treated bread after 11 days at 30 °C compared to 4 days for the control bread. However, the addition of the aqueous extract of C. rotundus affected the sensory attributes of the wheat bread but the bread was still considered acceptable by the trained panellists. In conclusion, the aqueous extract of C. rotundus rhizomes is a potential natural alternative to synthetic preservatives to extend the shelf life of wheat bread with high consumer acceptability. Elsevier BV 2021 Article PeerReviewed Algboory, Hussein L. and Kadum, Hana and Muhialdin, Belal J. (2021) Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR. LWT- Food Science and Technology, 140. pp. 1-8. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643820318120?via%3Dihub 10.1016/j.lwt.2020.110823 |
| spellingShingle | Algboory, Hussein L. Kadum, Hana Muhialdin, Belal J. Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title | Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title_full | Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title_fullStr | Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title_full_unstemmed | Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title_short | Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR |
| title_sort | shelf-life assessment of bread containing cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1h-nmr |
| url | http://psasir.upm.edu.my/id/eprint/95067/ http://psasir.upm.edu.my/id/eprint/95067/ http://psasir.upm.edu.my/id/eprint/95067/ |