A novel method to prolong bread shelf life: Sachets containing essential oils components. (September 2020)

• Record Type: Journal Article
• Authors: Ju, Jian; Xie, Yunfei; Yu, Hang; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 131(2020)
• Publication Date: 2020-09
• Subjects: Essential oil -- Microcapsule -- Antifungal activity -- Bread -- Shelf life; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109744
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Traditional packaging has reached its limits in ensuring food quality and prolonging shelf life. In this study, we developed antifungal sachets containing essential oils (EOs) in microcapsules (ASEOs-CM) and evaluated their application potential in bread preservation. The results showed that the release of EOs from ASEOs-CM at 25 °C followed first-order kinetics. In addition, EOs-containing ASEOs-CM had strong inhibitory effects on microorganisms in vitro and effectively inhibited the growth of molds and yeasts on sliced bread. In the experimental group, the contents of eugenol and citral EOs on bread increased during storage. Breads in three different packages (LDPE, PP and HDPE) had a total shelf life of 13, 13, and 15 d, respectively, while control breads had a shelf life of 5 d. Sachets did not affect the sensory properties of bread. Therefore, the use of ASEOs-CM was an effective, safe, and sustainable preservation method for breads. Highlights: The sachets of compound essential oil containing microcapsules were developed. The sachets has good antifungal activity. The sachets has no effect on the sensory characteristics of bread. The sachets can be used to extend the shelf life of baked products.