Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 850-855Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.120
Keywords
Cinnamon essential oil; Clove essential oil; Mold; Baked foods
Funding
- National Key Technology R & D Program in the 12th Five-Year Plan of China [2015BAD16B01]
- Food special public welfare industry research [201513006-03]
- Suzhou city, Policies to guide class plan (cooperative) in Jiangsu Province [SS201440, BY2016022-01]
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This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67 mu L/mL, respectively and the MLC were 0.42-0.83 and 0.83-1.67 mu L/mL, respectively. In normal package cinnamon and clove essential oils could prolong the shelf life of green bean cake 9-10 and 3-4 days, respectively and could prolong the shelf life of finger citron crisp cake 5-6 and 2-3 days, respectively. And in vacuum package they were 15-16, 8-9, 10-12 and 7-9 days, respectively in turn.
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