Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage

The current study aimed to reveal the changes in quality and microbial diversity of bread at 25 °C, and to analyze the activity of antifungal bilayer film on maintaining the quality of bread during 10 days of storage. Antifungal bilayer film prepared with cinnamaldehyde loaded polylactic acid/konjac glucomannan/wheat gluten (PLA/KGM/WG-CIN) was used to preserve bread samples fermented at different times. The changes in the morphology, moisture state, texture properties and microbiological analysis of bread were investigated during the storage. Analysis of microbial diversity of bread samples showed a clear decrease in the abundance of the main spoilage fungi (Aspergillus and Penicillium) in samples packed with PLA/KGM/WG-CIN film. The PLA/KGM/WG-CIN film effectively prevented moisture from evaporation, maintained the texture properties, retarded the growth of fungi, and reduced the fungi diversity during the storage. Results suggest a large potential of PLA/KGM/WG-CIN film to ensure the quality and safety of bread products.