A novel method to prolong bread shelf life: Sachets containing essential oils components

被引：29
|
作者：
Ju, Jian [1 ,2 ]
Xie, Yunfei [1 ,2 ]
Yu, Hang [1 ,2 ]
Guo, Yahui [1 ,2 ]
Cheng, Yuliang [1 ,2 ]
Qian, He [1 ,2 ]
Yao, Weirong [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 131卷
基金：
中国博士后科学基金;
关键词：
Essential oil; Microcapsule; Antifungal activity; Bread; Shelf life;
D O I：
10.1016/j.lwt.2020.109744
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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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收藏
页数：7
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