{"id":237364,"date":"2026-05-14T11:08:37","date_gmt":"2026-05-14T09:08:37","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/strategia-multi-variata-per-lo-studio-della-shelf-life-di-brioche-vegane\/"},"modified":"2026-05-14T11:12:47","modified_gmt":"2026-05-14T09:12:47","slug":"a-multivariate-strategy-for-studying-the-shelf-life-of-vegan-brioches","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/a-multivariate-strategy-for-studying-the-shelf-life-of-vegan-brioches\/","title":{"rendered":"A multivariate strategy for studying the shelf life of vegan brioches"},"content":{"rendered":"\n<p>The aim of a<strong> recent study <\/strong>conducted by a group of Italian researchers (Difonzo et al., 2025) was to evaluate the <strong>physical, chemical, and microbiological properties <\/strong>of <strong>vegan brioche<\/strong> samples during 15 days of storage, subjecting the results to <strong>ANOVA <\/strong>and <strong>PCA <\/strong>analyses.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the use of <strong>MAP packaging<\/strong> prolongs the <strong>shelf life <\/strong>of the <strong>brioche <\/strong>compared to the control (without MAP) and that the <strong>MAP-turmeric combination mitigates microbial proliferation<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\">  <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A recent study highlights that the use of NIR spectroscopy provides additional and complementary information compared to destructive analyses<\/p>\n","protected":false},"author":3836,"featured_media":237362,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21187,21785],"tipologia":[],"coauthors":[20682],"class_list":["post-237364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-shelf-life","tag-vegan-brioches"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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