Application of Dielectric Barrier Discharge Cold Plasma on Sliced Bread: Evaluation of the Technological Properties and Microbiota during Storage, a Pilot Study

High Resolution Image Download MS PowerPoint Slide The bakery industry requires technologies to avoid food waste caused by fungal spoilage that at the same time do not affect the physical and chemical characteristics of its products. This study aimed to verify the changes that occur on the quality characteristics of sliced bread, such as the specific volume, moisture content, water activity (aw), texture, color, lipid oxidation, and microbiota, after the application of dielectric barrier discharge (DBD) cold plasma. Plasma bread was compared to a standard bread (no plasma, with preservatives) and to a control bread (no preservatives, no plasma). Plasma bread showed similar or better results than the standard bread for moisture content, specific volume, aw, texture, and color parameters, demonstrating that it is a positive alternative, although it exhibited high lipid oxidation and lower microbial reduction than the standard. While this is an initial study, plasma has shown potential for future large-scale industrial applications but requires further in-depth research.