Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life

Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of Bacillus (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and Aspergillus flavus (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods. ●Ternary complex microparticles enhanced vanillin retention by 2.8-fold in bread baking. ● Vanillin microparticles slowed the progression of peroxide and acid values in stored bread. ● Increased vanillin retention within the bread significantly decreased total bacterial counts. ● Vanillin mainly inhibited the growth of Bacillus and Aspergillus in the bread to extend shelf life.