Ingredients with high nutraceutical value obtained by food by-products and environmental friendly packaging system to increase the shelf-life and reduce the waste of bakery products

This PhD research aims to develop an integrated strategy to extend the shelf life of bakery products by combining chemical, physical, and microbiological technologies. Bakery goods are highly perishable due to microbial spoilage, moisture migration, and textural degradation, leading to significant food waste and economic losses. The study addresses these challenges through innovative and sustainable preservation approaches. From a chemical perspective, the use of natural organic acids and citrus pectins was investigated to reduce pH and inhibit microbial growth while maintaining product quality. These compounds, suitable for clean-label formulations, contribute to improved safety without altering sensory attributes. In the physical domain, infrared (IR) radiation was applied as a mild, non-invasive pasteurization method for pre-packaged bakery products, effectively reducing microbial load without compromising texture or flavor. The microbiological component focused on the use of lactic acid bacteria (LAB) to produce bioactive powders rich in antimicrobial compounds. These natural additives were incorporated into bakery formulations to enhance microbial resistance without synthetic preservatives. By integrating these complementary technologies, the research proposes a holistic preservation model that is scientifically validated, industrially feasible, and environmentally sustainable. The outcomes aim to support the production of bakery products with extended shelf life and reduced waste, contributing to a more sustainable and circular food system.