Antimicrobial Effect of Orange Juice, Peel and It’s Essential Oil on the Shelf Life of Cake

Abstract

The objective of this work was to study the effect of orange juice, peel and it's essential oil as antimicrobial agent, on the shelf life of cake when stored at room temperature and at 4 o C for 4 weeks. Sensory evaluation of different cup cake types produced from wheat flour containing different levels of orange peel and essential oil showed that there are non significant differences in taste and flavour between treatments (control with orange), orange peels 2.5% + orange juice, orange essential oil 0.3% + orange juice and control. The cake made with mixture of 0.3% orange essential oil + orange juice gave products of low pH (7.16), but cake with a mixture of orange juice and orange peel 2.5% plus milk gave the lowest aw (0.88).All pathogens were not detected in all samples stored at 4 o C, while small numbers of Staph aureus and B. cereus were detected upon 21 days of storage at 30 o C. The inhibition zones against strains of Asp. Niger sp. flavus, sp parasitius, sp ocfiracus, Fuarium moriliforme and pencillum spp, showed that orange oil had the highest inhibitory effect all tested followed by the effect of orange peels, then orange juice. Generally it could be clearly all additives had considerable effects on the growth inhibition of all fungal tested strains, while, essential orange oil had the most inhibitory effect causing undetected cells in some strains from As. sp. and Pencillium spp.

Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets

“…The influence of essential oils added for antimicrobial and/or preservative purposes on foods’ organoleptic physiognomy is not easily predictable, but obviously needs to be addressed case by case. For example, a previous report by Ahmed et al indicated that the addition of 0.3% of orange peel essential oil did not affect the sensory evaluation of the cupcake (Ahmed et al, 2009) [ 52 ], while in another study by Ibrahium et al, the sensory evaluation revealed that the sample containing 800 ppm of clove essential oil showed the lowest acceptability score in cakes, in addition to preservation effects (Ibrahium et al, 2013) [ 53 ]. Our results indicate that OB-EO supplementation at 0.1–0.2% did not alter the overall acceptability of the chicken nuggets, while increasing the level of supplementation to ࣙ0.3% resulted in undesirable changes in taste, flavor and mouthfeel responses of the chicken nuggets.…”