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

Jahangir Khan, Shazia Khurshid (), Abid Sarwar, Tariq Aziz, Muhammad Naveed, Urooj Ali, Syeda Izma Makhdoom, Abad Ali Nadeem, Ayaz Ali Khan, Manal Y. Sameeh, Amnah A. Alharbi, Faten Zubair Filimban, Alexandru Vasile Rusu, Gülden Göksen and Monica Trif ()
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Jahangir Khan: Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
Shazia Khurshid: Department of Chemistry, Government College University Lahore, Lahore 54000, Pakistan
Abid Sarwar: Pakistan Council of Scientific Industrial Research (PCSIR), Lahore 54600, Pakistan
Tariq Aziz: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Muhammad Naveed: Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore-54590, Pakistan
Urooj Ali: Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore-54590, Pakistan
Syeda Izma Makhdoom: Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore-54590, Pakistan
Abad Ali Nadeem: Pakistan Council of Scientific Industrial Research (PCSIR), Lahore 54600, Pakistan
Ayaz Ali Khan: Department of Biotechnology, University of Malakand, Chakdara 18800, Pakistan
Manal Y. Sameeh: Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi Arabia
Amnah A. Alharbi: Department of Biochemistry, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia
Faten Zubair Filimban: Division of Plant Sciences, Department of Biology, King Abdulaziz University, Jeddah 21551, Saudi Arabia
Alexandru Vasile Rusu: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Gülden Göksen: Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
Monica Trif: Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany

Sustainability, 2022, vol. 14, issue 21, 1-13

Abstract: The 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.

Keywords: bread quality; fungal growth; ZnO nanoparticles; glucose oxidase; immobilization (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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