Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles-A Sustainable Approach towards Food Safety

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dc.authoridSarwar, Abid/0000-0003-2105-7201
dc.authoridTrif, Monica/0000-0001-6538-0815
dc.authoridRusu, Alexandru/0000-0002-0026-6138
dc.authoridNadeem, Abad Ali/0009-0003-8782-2591
dc.authoridNaveed, Muhamamd/0000-0002-4333-8226
dc.authoridAli, Urooj/0000-0002-6640-752X
dc.authoridMakhdoom, Syeda/0000-0002-9978-1067
dc.contributor.authorKhan, Jahangir
dc.contributor.authorKhurshid, Shazia
dc.contributor.authorSarwar, Abid
dc.contributor.authorAziz, Tariq
dc.contributor.authorNaveed, Muhammad
dc.contributor.authorAli, Urooj
dc.contributor.authorMakhdoom, Syeda Izma
dc.date.accessioned2025-03-17T12:25:13Z
dc.date.available2025-03-17T12:25:13Z
dc.date.issued2022
dc.departmentTarsus Üniversitesi
dc.description.abstractThe foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group.
dc.description.sponsorshipHigher Education Commission of Pakistan [NRPU7657]
dc.description.sponsorshipThis research work was funded by the Higher Education Commission of Pakistan under NRPU7657.
dc.identifier.doi10.3390/su142114255
dc.identifier.issn2071-1050
dc.identifier.issue21
dc.identifier.scopus2-s2.0-85141831640
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/su142114255
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1558
dc.identifier.volume14
dc.identifier.wosWOS:000881407000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofSustainability
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectbread quality
dc.subjectfungal growth
dc.subjectZnO nanoparticles
dc.subjectglucose oxidase
dc.subjectimmobilization
dc.titleEnhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles-A Sustainable Approach towards Food Safety
dc.typeArticle

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