A multi-analytical approach coupled with chemometrics for an in depth study of the effects of storage conditions and addition of turmeric powder on brioche storage

This study aimed to evaluate the combined effect of modified atmosphere packaging (MAP; 70:30 N₂:CO₂) and turmeric powder (3%) on the physicochemical, microbiological, and functional properties of low-fat brioches, and to assess the applicability of Near-Infrared (NIR) spectroscopy as a non-destructive tool for monitoring shelf-life in comparison with conventional destructive analyses. Control (CO) and turmeric-enriched (TU) brioches were analysed over 15 days for nutritional profile, moisture, water activity, colour, texture, volatile composition, polyphenol content, antioxidant activity, and cultivable microbiota, while NIR spectra were subjected to PCA. Turmeric significantly increased ash and fibre content (6.44 vs 4.39 g/100 g) and enhanced total phenolic content (1.48 vs 0.69 mg GAE/g at T0) and antioxidant activity (1.28 vs 0.20 µmol TE/g at T0) due to the presence of curcuminoids, with curcumin identified as the predominant compound. Turmeric addition also markedly affected colour parameters, producing darker and more intensely yellow-red brioches. Moisture and water activity remained comparable between samples and storage conditions, and textural parameters revealed only minor variations, though PCA indicated structural differences associated with turmeric incorporation. Microbiologically, MAP significantly slowed spoilage in both formulations. Although TU exhibited a higher initial microbial load, the combination turmeric × MAP limited microbial proliferation more effectively than TU without MAP, extending microbiological stability. Moreover, NIR spectroscopy successfully discriminated samples according to storage time and formulation, revealing water-related and structural modifications not detectable through conventional analyses alone. Overall, MAP and turmeric exerted complementary effects on quality preservation, and NIR demonstrated strong potential as a rapid, non-destructive platform for integrative shelf-life monitoring in bakery products.