期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 131, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109744
关键词
Essential oil; Microcapsule; Antifungal activity; Bread; Shelf life
资金
- 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]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据