Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics

Jianfei Zhu; Tingting Huang; Xiaomei Chen; Dongling Tian

doi:10.1016/j.crfs.2024.100691

Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics

Curr Res Food Sci. 2024 Jan 30:8:100691. doi: 10.1016/j.crfs.2024.100691. eCollection 2024.

Authors

Jianfei Zhu^{1

2}, Tingting Huang¹, Xiaomei Chen¹, Dongling Tian¹

Affiliations

¹ School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067, China.
² Chongqing Engineering Research Center for Processing, Storage & Transportation of Characterized Agro-Products, Chongqing, 400067, China.

Abstract

In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.

Keywords: Antibacterial abilities; Bread; Chitosan; Schiff base; Vanillin.