Dihydromyricetin(DHM), which is abundant in vine tea(Ampelopsis grossedentata)powder, exhibits potential preservative properties.To compare the effects of this powder and its key constituent, DHM, on bread preservation and quality, the two were incorporated separately into different groups of bread.Vine tea powder was added at mass fractions of 0.05%, 0.1%, 0.2%, 0.5%, and 1%, while DHM was added at amounts equivalent to the DHM content naturally present in each corresponding mass fraction of the powder.Their antibacterial activity and quality attributes were evaluated through physicochemical analyses, while flavor profiles were assessed using an electronic nose and electronic tongue.These approaches allowed for a parallel comparison of their impacts on total bacterial count, moisture content, acidity, specific volume, color, microstructure, texture, and flavor.The results demonstrated that both vine tea powder and DHM exerted a certain antibacterial effect.Notably, the powder exhibited pronounced activity during the early storage period, whereas DHM corresponding to 0.05% vine tea powder provided more sustained and stable inhibition throughout the entire storage period. Overall, DHM demonstrated superior acidity control, with the DHM corresponding to 0.05% and 0.1% vine tea powder being the most effective; notably, this same treatment also significantly improved water-holding capacity (P<0.05). Although both additives reduced bread specific volume, the values for the DHM groups were significantly higher than those for the vine tea powder groups (P<0.05).DHM corresponding to 0.1% vine tea powder significantly preserved color stability (P<0.05).For flavor, 0.05% and 0.1% vine tea powder enriched the taste profile of the bread, while equivalent amounts of DHM more effectively stabilized the overall aroma.Microstructural analysis revealed that 0.05% vine tea powder promoted the formation of dense, small pores, whereas the equivalent amounts of DHM resulted in a looser structure with larger pores.Texturally, 0.05% vine tea powder significantly reduced hardness, chewiness, and gumminess (P<0.05) while increasing springiness and cohesiveness (P<0.05).In conclusion, vine tea powder and DHM offer distinct advantages in bread preservation and quality improvement. DHM corresponding to 0.05% and 0.1% vine tea powder excels in providing long-lasting antibacterial effects, enhancing water-holding capacity, controlling acidity, maintaining specific volume and color, and stabilizing aroma.The vine tea powder was more effective for early-stage antibacterial activity, enriching taste, and improving texture.These findings provided a valuable reference for applying natural ingredients in bread preservation and quality enhancement.
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