This study explores the effects of chitosan and natamycin on the quality of fresh "Phyllo" - a dough-based wheat product, by monitoring the microbiological, physicochemical and sensory parameters. Four different lots of phyllo samples stored under aerobic packaging conditions, in the absence or presence of the aforementioned antimicrobials, were prepared and stored at 4 °C. Microbiological data suggested that, the combination of chitosan and natamycin resulted in significant reductions (1-3 log cfu/g) of the microbial species examined (mesophilic total viable counts; TVC), yeasts/molds, psychrotrophic and lactic acid bacteria (LAB), Enterobacteriaceae and coliforms) by day 10. The pH values of treated phyllo samples were lower on final day 10, as compared to the untreated phyllo, and of the Hunter color parameters (L*, b* and a*) that were evaluated, mostly the combined treatment of chitosan and natamycin maintained the original lightness (L*) and color (yellowness) stability (b*) of phyllo product during the storage period. Sensory data, based on overall acceptability (mean values of appearance and odor) scores confirmed the superiority of combined treatment of chitosan and natamycin, resulting in almost a doubling of the shelf-life of fresh phyllo, while retaining excellent sensorial characteristics (appearance and odor) even on final storage day (10).
Keywords: Antimicrobials; Bakery products; Packaging; Shelf-life; Wheat.
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