Article Early Access 2025 · 0 citations

Natural Strategies to Enhance the Storage Stability of Whole Wheat Flour

Abstract

This study investigated the effects of moisture, wheat cleaning, and herbal additives on the storage stability of WWF. Wheat was cleaned (dry or wet), milled, supplemented with 1.5% sage or 2% rosehip seed, adjusted to 8% or 14% moisture, and stored (180 days). pH, free acidity, TPC, antioxidant activity, PV, TBA and microbial counts were analyzed. Samples at 14% moisture deteriorated rapidly, with acidity 9.01%, PV 32.30 meq O-2/kg, TBA 52.2 mu mol MDA/kg, and m.c 5.3 log CFU/g. At 8%, spoilage was suppressed (acidity 7.0%, PV 9.57 meq O-2/kg, m.c 4.7 log CFU/g). Sage provided the strongest protection, lowering PV and TBA by 25-30% and maintaining 20-25% higher TPC (similar to 190 mg GAE/100 g). Rosehip raised initial TPC (233.8 mg GAE/100 g) and antioxidant activity (similar to 80% inhibition) but was less effective long term. Combining dry cleaning, 8% moisture, and sage doubled WWF shelf life from 90 to 180 days.

Keywords

Antioxidants Clean-label functional flour rosehip seed Sage ANTIOXIDANT ACTIVITY PHENOLIC CONTENT TEMPERATURE QUALITY

WoS Categories

Food Science & Technology

Sustainable Development Goals

Zero Hunger Good Health and Well-being

Citation

Journal: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
Year: 2025
ISSN: 1542-8052
eISSN: 1542-8044
DOI: 10.1080/15428052.2025.2595495
WoS UID: WOS:001628156600001

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