Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 131, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2020.109744
Keywords
Essential oil; Microcapsule; Antifungal activity; Bread; Shelf life
Categories
Funding
- National Key Technology R&D Program in the 13th Five Year Plan of China [2018YFC1602300]
- Natural Science Foundation of Jiangsu Province [BK20171139]
- Yangtze River Delta Project of Shanghai [18395810200]
- Forestry science and technology innovation and extension project of Jiangsu Province [LYKJ [2017] 26]
- National first-class discipline program of Food Science and Technology [JUFSTR20180509]
- Science and technology project of Jiangsu Bureau of Quality and Technical Supervision [KJ175923, KJ185646]
- China Postdoctoral Science Foundation [2018M642165]
- Science and Technology Plan of Changzhou City [CE20172002]
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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 degrees 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.
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