Polyphenol-Based Preservation for Extended Shelf Life of Pullman Bread

The increasing demand for clean-label foods has led to the development of natural preservation strategies based on plant-derived bioactive compounds. Flavomix ACE, a commercial polyphenol-based product, was evaluated as a natural antifungal treatment against spoilage fungi isolated from pullman bread. Two isolates were identified as Penicillium spp. and one as Cladosporium sp. ACE was assessed by surface spraying and agar incorporation under bread-relevant conditions and compared with potassium sorbate (E202) and calcium propionate (E282). ACE showed strong concentration- and inoculum-dependent antifungal activity. When incorporated into agar, complete inhibition was achieved for the liquid (1.7–5.0% v/v) and the powder form (1.3–4.6% w/v). Surface application required higher concentrations, particularly at the level of 105 spores/spot. E202 demonstrated greater antifungal activity than Ε282, which showed no inhibition of fungal growth at almost all tested inoculum levels. In inoculated bread stored at 25 °C, sprays containing 5–10% ACE delayed fungal growth for only 5–10 days. In contrast, 30% v/v ACE completely prevented visible mold growth for 55 days, even at 105 spores/spot. Overall, ACE demonstrated prolonged activity against bakery-associated fungi, outperforming E282 under the tested conditions. ACE shows potential as a clean-label antifungal system for long-shelf-life pullman bread.