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Natural preservation strategies for fruit: based bakery fillings
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The storage stability of an industrial banana-based filling commonly used in bakery applications was evaluated over 70 days at 22 °C and 62% relative humidity. Potassium sorbate (0.095%) was replaced with a commercial red fruit extract (0.5%) as a natural preservative. Microbiological characteristics, including total viable counts, molds and yeasts and spore-forming bacilli, were assessed throughout storage. Additionally, physicochemical and rheological properties were evaluated. The results suggest that the commercial red fruit extract is a promising “clean label” alternative to potassium sorbate, effectively maintaining the desired quality and safety of the banana-based filling during storage.
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Teixeira, P., Tomé, E., Carvalho, M. T. B. D., & Sousa, P. et al. (2025). Natural preservation strategies for fruit: based bakery fillings. 220-220. Abstract from Microbiotec’25, Ponta Delgada, Portugal.