Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread

Bautista-Espinoza, P.I.; Pierro, Próspero Di; Amaya-Llano, Silvia L.; García-Almendárez, Blanca E.; Mares-Mares, Everardo; Escamilla‐García, Monserrat; Granados-Arvizu, J.A.; Velázquez, Gonzalo; Regalado‐González, Carlos

doi:10.1016/j.fbio.2023.102992

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.102992

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Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread

P.I. Bautista-Espinoza

Próspero Di Pierro

Silvia L. Amaya-Llano

et al.

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2024

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Cited by 10 publications

References 81 publications

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Progress in essential oil extraction and their applications in food packaging and preservation

Borah,

Purkayastha,

Malakar

et al. 2024

Food Biomacromolecules

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Essential oils (EOs) are secondary metabolites synthesised by many aromatic plants, which have good antimicrobial and antioxidant activities making them popular functional agents for food preservation and packaging applications. In recent years, novel extraction techniques, such as super critical fluid extraction, pulsed electric field assisted extraction and ultrasound assisted extraction have been explored as alternatives to the conventional solvent‐based extraction methods. This review mainly discusses on recent progresses in sustainable extraction of essential oil (EO) from aromatic plants and food processing wastes and their functional properties, and applications in food preservation have also been summarised. Sustainable extraction techniques yield better‐quality EO due to low temperature and short time process compared to the conventional extraction. Despite efficacy of EOs as good active agents, their low water solubility, volatile nature, strong flavour, and susceptibility to food processing parameters are major challenges against their applications in food. These challenges can be mitigated by advanced techniques such as encapsulation and nanoemulsification of EO, which provide dual functions of enhanced applicability and improved functional properties. Incorporation of EO in the biopolymer‐based films and coatings can open avenues for sustainable food packaging and preservation.

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Progress in essential oil extraction and their applications in food packaging and preservation

Borah,

Purkayastha,

Malakar

et al. 2024

Food Biomacromolecules

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Characterization of Chayotextle Starch Films Supplemented with Essential Oils and Their Effect as a Coating on the Shelf Life of Bread

Luna‐Niño,

Beristain‐Guevara,

Pascual‐Pineda

et al. 2024

Starch Stärke

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Starch extracted from chayote root is a carbohydrate polymer ideal for producing edible films, especially when combined with essential oils. This study develops starch‐based edible films incorporating rosemary (E‐RO) or cinnamon (E‐CO) essential oil and assesses their effectiveness in extending bread's shelf life. Films with essential oils exhibit significantly higher (p < 0.05) water vapor permeability compared to control films without oil. Tensile strength and elongation tests show that films stored at low water activity (aw < 0.443) have greater strength and lower elongation (p < 0.05) than those stored at high water activity. Additionally, essential oils significantly enhance the films' antimicrobial and antifungal activity against selected microorganisms. Edible films with essential oils are fully degraded around day 18, while control films degraded by day 15. Bread coated with these films is stored at different temperatures to analyze effects on physicochemical properties and hardness. Sensory analyses reveal that coated bread receives overall acceptance scores (7.61–8.64) similar to control bread and show delayed mould growth during the 15‐day storage period. These findings suggest that chayote root starch‐based films with essential oils have strong potential as active food coatings, effectively extending the shelf life of stored bread.

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Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

Mokhtari,

Mohtarami,

Sharifi

et al. 2024

Food Measure

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Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread

Cited by 10 publications

References 81 publications

Progress in essential oil extraction and their applications in food packaging and preservation

Progress in essential oil extraction and their applications in food packaging and preservation

Characterization of Chayotextle Starch Films Supplemented with Essential Oils and Their Effect as a Coating on the Shelf Life of Bread

Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

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