Microbiological stability of filled gingerbread: problems and technological solutions
Keywords:
Filled gingerbread, microbiological spoilage, xerophilic molds, water activity, shelf life, contamination control, bakery productsSynopsis
Microbial stability remains a major challenge in extending the shelf life of bread and flour-based confectionery products. This issue is particularly relevant for filled gingerbread (pryaniki), where consistent product quality throughout the distribution period is essential for both consumer acceptance and manufacturer reputation. The present paper combines a narrative review of the scientific literature with a practical case study to examine the factors affecting microbial spoilage of filled gingerbread and to discuss technological approaches for improving their microbial stability.
The review summarizes current knowledge on the shelf life of bread and related bakery products, with filled gingerbread considered as a representative example of a multi-component system. In such products, the crumb and filling differ in composition and physicochemical properties, which can lead to internal moisture redistribution during storage. Literature data indicate that shelf-life limitations are associated not only with staling but also with moisture migration and post-baking contamination. Local increases in water activity may occur at the crumb-filling interface, creating microenvironments that favor the growth of xerotolerant molds and osmophilic yeasts. In addition, air and contact surfaces in cooling and packaging areas represent important contamination pathways.
The review is complemented by a case study of filled gingerbread, in which selected physicochemical and microbiological indicators were evaluated during storage. The combined analysis highlights the importance of a hurdle strategy that integrates control of component aw, hygienic zoning after baking, appropriate barrier packaging and headspace management, as well as formulation adjustments and complementary preservation measures.
References
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Caggiano, G., Lopuzzo, M., Spagnuolo, V., Diella, G., Triggiano, F., D’Ambrosio, M. et al. (2022). Investigations on the Efficacy of Ozone as an Environmental Sanitizer in Large Supermarkets. Pathogens, 11 (5), 608. https://doi.org/10.3390/pathogens11050608
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Kovalchuk, K., Bodak, M., Katruk, M., Gyrka, O., Tkachenko, A., Guba, L. et al. (2020). Influence of raw materials on the change of crystal structure of gingerbread in the storage process. Technology Audit and Production Reserves, 1 (3 (51)), 53–57. https://doi.org/10.15587/2312-8372.2020.195507
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Slashcheva, A. V., Bodnaruk, O. A., Zakusilo, T. I., Dengub, A. D. (2024). Technology of thermo-resistant filling with bioprotective action for confectionery products. Suchasni tekhnolohii kharchovykh produktiv, 49 (2), 5–12.
Souza, E. L. de, Stamford, T. L. M., Lima, E. de O., Trajano, V. N., Barbosa Filho, J. M. (2005). Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Brazilian Archives of Biology and Technology, 48 (4), 549–558. https://doi.org/10.1590/s1516-89132005000500007
Starek-Wójcicka, A., Różyło, R., Niedźwiedź, I., Kwiatkowski, M., Terebun, P., Polak-Berecka, M. et al. (2022). Pilot study on the use of cold atmospheric plasma for preservation of bread. Scientific Reports, 12 (1). https://doi.org/10.1038/s41598-022-26701-1
Tapia, M. S., Alzamora, S. M., Chirife, J. (2007). Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation. Water Activity in Foods, 239–271. https://doi.org/10.1002/9780470376454.ch10
Vytřasová, J., Přibáňová, P., Marvanová, L. (2002). Occurrence of xerophilic fungi in bakery gingerbread production. International Journal of Food Microbiology, 72 (1–2), 91–96. https://doi.org/10.1016/s0168-1605(01)00626-2
Yorhacheva, E. H., Makarova, O. V., Khvostenko, E. V. (2014). Stabilisation of gummy gingerbread quality during storage. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 138. https://doi.org/10.15587/1729-4061.2014.23775
Yusof, S. C. M, Mohamad, A., Abdul Nasir, Mohd. H., George, C., Abdul Wahab, A. (2024). Determination of the microbiological quality and acceptance of selected irradiated perishable food products during storage. International Journal of Innovation and Industrial Revolution, 6 (19), 140–151. https://doi.org/10.35631/ijirev.619011
Zardetto, S., Martello, A. D., Pasini, G. (2025). Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions. Innovative Food Science & Emerging Technologies, 100, 103930. https://doi.org/10.1016/j.ifset.2025.103930
Bumozah, M., Alonaydheel, N., ALQarni, M., Bujulaya, A., Algamdi, A., Alawadh, A. (2022). Utilizing Some Spices and Their Essential Oils As Flavoring Agents, And Preserving Agents For Biscuits. Journal of Survey in Fisheries Sciences, 9 (4), 135–137. https://doi.org/10.53555/sfs.v9i4.2572
Caggiano, G., Lopuzzo, M., Spagnuolo, V., Diella, G., Triggiano, F., D’Ambrosio, M. et al. (2022). Investigations on the Efficacy of Ozone as an Environmental Sanitizer in Large Supermarkets. Pathogens, 11 (5), 608. https://doi.org/10.3390/pathogens11050608
Calderón-Oliver, M., Ponce-Alquicira, E. (2022). The Role of Microencapsulation in Food Application. Molecules, 27 (5), 1499. https://doi.org/10.3390/molecules27051499
Cervenka, L., Rezkova, S., Kralovsky, J. (2008). Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic. Journal of Food Engineering, 84 (4), 601–607. https://doi.org/10.1016/j.jfoodeng.2007.07.006
Kovalchuk, K., Bodak, M., Katruk, M., Gyrka, O., Tkachenko, A., Guba, L. et al. (2020). Influence of raw materials on the change of crystal structure of gingerbread in the storage process. Technology Audit and Production Reserves, 1 (3 (51)), 53–57. https://doi.org/10.15587/2312-8372.2020.195507
Labuza, T. P., Hyman, C. R. (1998). Moisture migration and control in multi-domain foods. Trends in Food Science & Technology, 9 (2), 47–55. https://doi.org/10.1016/s0924-2244(98)00005-3
Lee, D. S., Robertson, G. L. (2022). Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models. Journal of Food Processing and Preservation, 46 (3). https://doi.org/10.1111/jfpp.16335
Miquelim, J. N., Alcântara, M. R., Lannes, S. C. da S. (2011). Stability of fruit bases and chocolate fillings. Food Science and Technology, 31 (1), 270–276. https://doi.org/10.1590/s0101-20612011000100041
Noshirvani, N., Abolghasemi Fakhri, L. (2024). Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review. Food Reviews International, 41 (1), 87–112. https://doi.org/10.1080/87559129.2024.2386029
Osokina, N., Kostetska, K., Gerasymchuk, H., Voziian, V., Telezhenko, L., Priss, O. et al. (2017). Substantiation of the use of spice plants for enrichment of wheat bread. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 16–22. https://doi.org/10.15587/1729-4061.2017.108900
Rahman, M. N., Islam, M., Hasan, Md. R., Alim, Md. A., Begum, R., Li, S. et al. (2025). Evaluation of Gingerbread Spoilage Factors: Study of Fungal Causative Agents and Tracing of Their Environmental Sources. Applied Research, 4 (5). https://doi.org/10.1002/appl.70039
Romano, R. C., Restuccia, C., Rutigliano, C. A. C., Spartà, S., Parafati, L., Barbagallo, R. N. et al. (2024). Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun). Foods, 13 (6), 949. https://doi.org/10.3390/foods13060949
Ruzibayev, A., Abdurakhimov, A., Calvo-Gomez, O., Akhmedova, S., Kurambayev, S. (2024). Purification of Crude Glycerol Derived from Hydrogenated Cottonseed and Its Use in Confectionary Products. Rural Sustainability Research, 51 (346), 81–93. https://doi.org/10.2478/plua-2024-0008
Shulga, O., Chorna, A., Kobylinskyi, S. (2017). Differential scanning calorimetry research of biodegradable films for confectionery and bakery products. Chemistry & Chemical Technology, 11 (4), 492–496. https://doi.org/10.23939/chcht11.04.492
Silveira, M. P., Moreira, K. G., Santos, M. A. de A., Andressa, I., Araújo, M. A., Neves, N. de A. et al. (2025). Enhancing Wholemeal Bread Shelf Life Using Optimized Mixtures of Cinnamon, Clove, and Bay Leaf Essential Oils. Chemistry & Biodiversity, 23 (1). https://doi.org/10.1002/cbdv.202501988
Slashcheva, A. V., Bodnaruk, O. A., Zakusilo, T. I., Dengub, A. D. (2024). Technology of thermo-resistant filling with bioprotective action for confectionery products. Suchasni tekhnolohii kharchovykh produktiv, 49 (2), 5–12.
Souza, E. L. de, Stamford, T. L. M., Lima, E. de O., Trajano, V. N., Barbosa Filho, J. M. (2005). Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Brazilian Archives of Biology and Technology, 48 (4), 549–558. https://doi.org/10.1590/s1516-89132005000500007
Starek-Wójcicka, A., Różyło, R., Niedźwiedź, I., Kwiatkowski, M., Terebun, P., Polak-Berecka, M. et al. (2022). Pilot study on the use of cold atmospheric plasma for preservation of bread. Scientific Reports, 12 (1). https://doi.org/10.1038/s41598-022-26701-1
Tapia, M. S., Alzamora, S. M., Chirife, J. (2007). Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation. Water Activity in Foods, 239–271. https://doi.org/10.1002/9780470376454.ch10
Vytřasová, J., Přibáňová, P., Marvanová, L. (2002). Occurrence of xerophilic fungi in bakery gingerbread production. International Journal of Food Microbiology, 72 (1–2), 91–96. https://doi.org/10.1016/s0168-1605(01)00626-2
Yorhacheva, E. H., Makarova, O. V., Khvostenko, E. V. (2014). Stabilisation of gummy gingerbread quality during storage. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 138. https://doi.org/10.15587/1729-4061.2014.23775
Yusof, S. C. M, Mohamad, A., Abdul Nasir, Mohd. H., George, C., Abdul Wahab, A. (2024). Determination of the microbiological quality and acceptance of selected irradiated perishable food products during storage. International Journal of Innovation and Industrial Revolution, 6 (19), 140–151. https://doi.org/10.35631/ijirev.619011
Zardetto, S., Martello, A. D., Pasini, G. (2025). Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions. Innovative Food Science & Emerging Technologies, 100, 103930. https://doi.org/10.1016/j.ifset.2025.103930
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282-298
Text Identifier of this Chapter
Chapter 12
Published
June 26, 2026
Copyright (c) 2026 Sergiy Smirnov, Olesia Priss, Svitlana Danylenko
How to Cite
Smirnov, S., Priss, O., & Danylenko, S. (2026). Microbiological stability of filled gingerbread: problems and technological solutions. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 282-298). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch12
