Publicação
Natural preservation strategies for fruit: based bakery fillings
| dc.contributor.author | Teixeira, Paula | |
| dc.contributor.author | Tomé, Elisabetta | |
| dc.contributor.author | Carvalho, Maria Teresa Bento de | |
| dc.contributor.author | Sousa, Pedro | |
| dc.contributor.author | Oliveira, Isabel | |
| dc.contributor.author | Azevedo, Miguel | |
| dc.date.accessioned | 2026-01-27T11:58:41Z | |
| dc.date.available | 2026-01-27T11:58:41Z | |
| dc.date.issued | 2025-12-01 | |
| dc.description.abstract | 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. | eng |
| dc.identifier.citation | 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. | |
| dc.identifier.other | dcf6699d-ba43-44e1-8710-9af55a0aa1be | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/56763 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Natural preservation strategies for fruit: based bakery fillings | eng |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 220 | |
| oaire.citation.startPage | 220 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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