Mold on Days 7 and 14: RC001 1/6, control 6/6.
Bread shelf life extension requires moisture and texture retention, and mold control.
We tested RC001, an aqueous polyphenol extracted from palm press fiber, in a bread model over 14 days.
Objective: assess visible mold, freshness scores and mass retention in RC001 and control bread samples.
Six samples per group. RC001 dose = 2% of flour mass (40 mg GAE/kg).
Room temperature storage and visual freshness on Days 0, 7 and 14.
Mass and manual force measurements on Days 2, 7 and 14.
No commercial comparator arm in this proof-of-concept study.
RC001 versus control on Days 2, 7 and 14
RC001 is a potential mold control ingredient for bread and baked goods.
Based on this early positive signal, RC001 has potential in shelf-life improvement.
Based on this early positive signal, RC001 has potential in maintaining freshness.
This limited proof-of-concept trial demonstrates the commercial bakery potential of RC001.
A larger trial using commercial comparators and calcium propionate is underway.
Interested in RC001 for your bakery products?
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