The aim of a recent study conducted by a group of Italian researchers (Difonzo et al., 2025) was to evaluate the physical, chemical, and microbiological properties of vegan brioche samples during 15 days of storage, subjecting the results to ANOVA and PCA analyses.

These samples were prepared using a fat replacer (based on water, inulin, sunflower oil, and fractionated black chickpea protein), produced as an emulsion-filled gel (EFG), and an oat-based plant-based drink. During the experiment, the effects of modified atmosphere packaging (MAP, 70:30 N2:CO2) and the presence of turmeric powder (Curcuma longa L.) in the recipe, both individually and in combination, were also evaluated using NIR spectroscopy and chemometric data analysis.

The results show that the use of MAP packaging prolongs the shelf life of the brioche compared to the control (without MAP) and that the MAP-turmeric combination mitigates microbial proliferation