Natural Strategies to Enhance the Storage Stability of Whole Wheat Flour

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 O2/kg, TBA 52.2 μmol MDA/kg, and m.c 5.3 log CFU/g. At 8%, spoilage was suppressed (acidity 7.0%, PV 9.57 meq O2/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 (~190 mg GAE/100 g). Rosehip raised initial TPC (233.8 mg GAE/100 g) and antioxidant activity (~80% inhibition) but was less effective long term. Combining dry cleaning, 8% moisture, and sage doubled WWF shelf life from 90 to 180 days.