Introduction: Cookies, especially those with high moisture content or filled with fruits or creams, are susceptible to microbial spoilage. Nisin, a natural antimicrobial peptide, can effectively prevent bacterial and mold growth in cookies, extending their shelf life while maintaining the desired flavor and texture.
Issues
Microbial Spoilage: Cookies can spoil due to microbial contamination, especially after they have been exposed to air or stored improperly.
Short Shelf Life: Without preservatives, cookies typically have a shelf life of 7-10 days before they become stale or spoil.
Demand for Clean Labels: Many consumers are avoiding cookies that contain artificial preservatives, pushing manufacturers to look for natural alternatives.
Solution: Nisin 0.05%: Nisin was added during the cookie dough preparation to inhibit the growth of bacteria and mold, significantly extending the shelf life of the cookies.
Results
Extended Shelf Life: The shelf life of cookies was extended from 10 days to 30 days under ambient storage conditions.
Inhibition of Microbial Growth: Nisin prevented the growth of Lactic Acid Bacteria and mold, ensuring the cookies stayed fresh and safe to eat.
No Sensory Impact: The flavor and texture of the cookies remained consistent over the extended period, with no off-flavors or staleness.
Conclusion: Nisin offers a natural, clean-label solution to extend the shelf life of cookies while maintaining their quality. It helps to meet the growing consumer demand for natural preservatives in baked goods.
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Nisin
Natamycin
Rosemary Extract
