Academic Journal
Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation.
| Τίτλος: | Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation. |
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| Συγγραφείς: | Du LH; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China., Guo XN; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn., Sun XH; Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, B2N 5E3, Canada., Zhu KX; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: kxzhu@jiangnan.edu.cn. |
| Πηγή: | Carbohydrate polymers [Carbohydr Polym] 2026 Oct 15; Vol. 390, pp. 125754. Date of Electronic Publication: 2026 Aug 11. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE |
| Imprint Name(s): | Publication: <1992-> : Barking : Elsevier Applied Science Publishers Original Publication: London [Eng.] : Applied Science Publishers, c1981- |
| Ιατρικοί όροι (MeSH): | Chitosan*/chemistry , Chitosan*/pharmacology , Bread*/microbiology , Oligosaccharides*/chemistry , Oligosaccharides*/pharmacology , Starch*/chemistry , Anti-Bacterial Agents*/pharmacology , Anti-Bacterial Agents*/chemistry , Antifungal Agents*/pharmacology , Antifungal Agents*/chemistry, Aspergillus niger/drug effects ; Bacillus subtilis/drug effects ; Penicillium chrysogenum/drug effects ; Molecular Weight ; Food Storage |
| Περίληψη: | Microbial spoilage and starch retrogradation remain major challenges in the baking industry. This study evaluated the antimicrobial and anti-staling effects of three chitosan oligosaccharides (COS) with different molecular weights (MWs), namely, low molecular weight (LMW, 1000 Da), medium molecular weight (MMW, 1509 Da), and high molecular weight (HMW, 2225 Da) in bread. In vitro assays showed that antifungal activity against Aspergillus niger and Penicillium chrysogenum increased with MW, whereas both LMW- and HMW-COS exhibited stronger antibacterial activity against Bacillus subtilis. Incorporation of COS notably prolonged the microbial shelf life of bread stored at 25 °C, extending it to 21, 15, and 24 d for LMW-, MMW-, and HMW-COS, respectively. The anti-staling effect of COS was also MW-dependent. Specifically, compared with the control, LMW-, MMW-, and HMW-COS reduced crumb firmness by 48.5%, 43.1%, and 29.8%, respectively, and decreased retrogradation enthalpy by 43.8%, 36.3%, and 20.7%, respectively, after 7 d of storage at 4 °C. Mechanistically, this effect is attributed to the reduction in starch relative crystallinity and the restriction of water migration from bound to free state. Overall, LMW-COS exhibited the greatest potential as a dual-functional improver, delivering superior anti-staling performance without compromising antimicrobial efficacy. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Antimicrobial activity; Bread; Chitosan oligosaccharides; Molecular weight; Shelf life; Starch retrogradation |
| Substance Nomenclature: | 9012-76-4 (Chitosan) 0 (Oligosaccharides) 9005-25-8 (Starch) 0 (Anti-Bacterial Agents) 0 (Antifungal Agents) |
| Entry Date(s): | Date Created: 20260903 Date Completed: 20260903 Latest Revision: 20260903 |
| Update Code: | 20260904 |
| DOI: | 10.1016/j.carbpol.2026.125754 |
| PMID: | 42692626 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1879-1344 |
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| DOI: | 10.1016/j.carbpol.2026.125754 |