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    Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing
    (2026-04-01)
    Dung, Nguyen Chi
    ;
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Van Hao, Hong
    ;
    Van Thanh, Nguyen
    A substantial quantity of waste is generated during sweet potato processing, posing environmental and economic challenges. This study aimed to valorize sweet potato by-products (SPB) by drying and milling them into powder and incorporating the material into sandwich bread formulations as a partial replacement for wheat flour at levels of 10–25% (corresponding to formulas B1 to B4) along with control sample B0. The physicochemical, structural, and functional properties of SPB powder were evaluated to determine its suitability as a functional ingredient. The results indicated that SPB powder possesses high nutritional value, with considerable amounts of dietary fiber, bioactive compounds, and strong antioxidant activity. Scanning electron microscopy revealed predominantly oval and polygonal particles with relatively smooth surfaces and intact structures. Fourier-transform infrared spectroscopy confirmed a polysaccharide-rich lignocellulosic composition, including starch, cellulose, hemicellulose, and phenolic compounds. Among the tested formulations, bread containing 15% SPB (B2) was identified as optimal, as it maintained desirable moisture content, loaf volume, and color characteristics while significantly enhancing nutritional quality. Compared with the control, the B2 formulation showed substantial increases in dietary fiber and total polyphenols. These findings highlight the potential of SPB powder as a sustainable, high-fiber functional ingredient for bakery product fortification.
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    Inhibitory impact of vapor-phase ethanol on conidia germination and mycelial growth of Aspergillus fumigatus on bread
    (2019-01-01)
    Krusong, Warawut
    ;
    Pothimon, Ruttipron
    ;
    Vichitraka, Assanee
    Mold contaminated on bread sold in local market was isolated and identified as Aspergillus fumigatus. Then, the bio-control of ethanol on A. fumigatus for significantly reducing consumer health risk was investigated. Susceptibility of the mold to evaporated vapor-phase ethanol (EVE) was examined in vitro. Complete elimination of viable spore and inhibition growth spread on Potato Dextrose Agar at 30 ± 2 °C of were found with exposure for 15 min to EVE (10.80 ± 0.3 mmol/L). The effect of EVE on the susceptibility of artificial inoculated A. fumigatus on bread were further examined. While exposure to EVE affected the survival conidia, the degree of reduction depended on the inoculation level. Complete reduction was achieved for the low inoculation level (2.08 ± 0.04 log conidia/g) by EVE (60 min exposure, 19.27 ± 0.3 mmol/L) but susceptibility was reduced with the high inoculation level (5.4 ± 0.06 log conidia/g). Simultaneously, total aflatoxin production decreased, as EVE exposure increased. Scanning electron microscope images of inoculated bread, confirm the effects of EVE in reducing levels of viable conidia. Hence, EVE is shown to be an effective bio-fumigant for A. fumigatus mycelial growth and aflatoxin formation on bread, so effectively reducing the potential for consumer health risks due to this widespread fungus.