Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

Nielsen, Per Væggemose; Ríos, Rodrigo

doi:10.1016/s0168-1605(00)00343-3

Cited by 360 publications

(201 citation statements)

References 10 publications

Supporting

Mentioning

190

Contrasting

Unclassified

Order By: Relevance

“…(PV;2007) were undertaken. Cultures of each of the fungi were maintained on Czapek dox agar media with adjusting pH 6.0-6.5 and slants were stored at 4°C.…”

Section: Antimicrobial Investigationsmentioning

confidence: 99%

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Singh¹

2017

MOJFPT

View full text Add to dashboard Cite

Recently there has been a renewed interest in improving health and fitness through the use of more natural products. Herbs and spices have been used for thousands of years to enhance the flavor, color and aroma of food, also known for their preservative and medicinal value. Recent reports suggest that cruciferous vegetables act as a good source of natural antioxidants due to the high levels of carotenoids, tocopherols and ascorbic acid. In addition to carotenoids, tocopherols, and ascorbic acid, most of the antioxidative effect related to plant food intake is mainly due to the presence of phenolic compounds, which have been associated with flavour and colour characteristics of fruits and vegetables. In this aspect, the popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica foods are very nutritive, providing nutrients and healthpromoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [1]. Brassica is one of the most ancient spices. It has 3 varieties namely black, brown and white/yellow. Brassica juncea (Brown mustard) is largely cultivated. Brown mustard plant produces tiny yellow colored flowers, which almost cover the plant. The plant is extensively grown for its mustard and as fodder crop. In addition, this species is known to be of great medicinal importance due to its antineoplastic, antimicrobial, and insecticidal activities. The plant is a folk remedy for arthritis, foot ache, lumbago, and rheumatism. Sinapis alba is an economically important plant of Brassicaceae, commonly known as yellow or white mustard, and growing well in hot and dry environments [2]. However, there is limited published research on essential oil composition and activity of both species in spite of the historical and traditional knowledge of both oils' medicinal importance. The popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica crops have been related to the reduction of the risk of chronic diseases including cardiovascular diseases and cancer. Brassica foods are very nutritive, providing nutrients and health-promoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [3]. Materials and MethodsBrown and yellow mustard seeds were purchased from local market of Gorakhpur. The fresh and mature berries of B.juncea and S.alba were washed; sun dried and pulverized into a fine AbstractMany consumers are demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Consequently, interest in more natural, antimicrobials as potential alternatives to conventional additives to extend shelf life and combat foodborne pathogens has heightened. In the present study, phytochemical, in vitro antioxidant and antimicrobial potentials of essential oils and oleoresins of Brassica juncea and Sinapis Alba seeds were ...

show abstract

“…(PV;2007) were undertaken. Cultures of each of the fungi were maintained on Czapek dox agar media with adjusting pH 6.0-6.5 and slants were stored at 4°C.…”

Section: Antimicrobial Investigationsmentioning

confidence: 99%

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Singh¹

2017

MOJFPT

View full text Add to dashboard Cite

show abstract

“…Apart from the repelling sight of visible growth, fungi are responsible for off-flavour and production of mycotoxins and allergic compounds. These compounds may be formed even before the mould growth is visible (Ponte and Tsen 1979;Legan 1993;Ponte et al 1993;Nielsen and Rios 2000;Fernandez et al 2006;Pagani et al 2006). Bacteria are the other potential contaminants observed in bakery products.…”

Section: Introductionmentioning

confidence: 99%

“…The oxygen level inside the package limits the shelf life of the product in terms of aerobic microorganisms (Ponte et al 1993). Although there have been number of researches related with the MAP technique on different foods, limited research have been reported on the MAP technique to prolong shelf-life of bread (Nielsen and Rios 2000;Suhr and Nielsen 2005;Fernandez et al 2006). Shelf-life for many bakery foods can be extended by modifying the gas concentration inside the package.…”

Section: Introductionmentioning

confidence: 99%

Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

et al. 2010

View full text Add to dashboard Cite

Effects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations of air (control), 100% N 2 (A), 70% N 2 :30% CO 2 (B), 50% N 2 :50% CO 2 (C), 30% N 2 :70% CO 2 (D) and 100% CO 2 (E) and PS concentrations of 0, 0.15 and 0.30% were tested during 21 days of storage at ambient conditions (20±2°C and 60±2% RH). At the end of 21 days in all samples both with and without PS, the lowest YMC were in E. In air packed control without PS and with 0.15% PS, mould developed after 14 days storage. In addition to this, none of samples in all MAP treatments presented signs of mold at the end of the storage period (21 days). Similarly, E was the most effective treatment for the inhibition of bacteria. Also, it is concluded that 100 CO 2 atmospheres in MAP treatments and 0.15% PS addition to bread dough were sufficient for YM growth inhibition in sliced bread, in terms of human health. However, TVC was under 3 log cfu/g in only sample packaged with E and containing 0.30% PS until day 14.

show abstract

“…Moreover, in more moist (higher available water Aw) cereal based foods, oxygen absorbers have been shown to decrease spoilage organisms such as Penicillium commune, P. roqueforti. However Aspergillus flavus and Endomyces fibuliger persisted at oxygen levels of 0.03 %, with E. fibuliger further surviving anaerobically (facultative anaerobe) even with an oxygen absorber with high CO 2 levels only suspending growth (Nielsen and Rios 2000). Instead oxygen absorbers were used in combination with essential oils and oleoresins from several herbs with concentration varying from 1 to 100 μl per Petri dish).…”

Section: Bread and Biscuits Productsmentioning

confidence: 99%

“…), cinnamon (Cinnamomum spp. ), garlic (Allium sativum), clove (Syzygium aromaticum) mostly attributed to allyl isothiocyanate at 3.5 μg/ml in gas phase (Nielsen and Rios 2000). Moreover, the use of an oxygen absorber that also emitted alcohol has been shown to be highly effective and a good alternative to chemical preservatives such as calcium propionate (282) or potassium sorbate (E202).…”

Section: Bread and Biscuits Productsmentioning

confidence: 99%

Oxygen absorbers in food preservation: a review

Cichello

2014

J Food Sci Technol

136

View full text Add to dashboard Cite

The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. Active packaging technology in food preservation has improved over decades mostly due to the sealing of foods in oxygen impermeable package material and the quality of oxygen absorber. Ferrous iron oxides are the most reliable and commonly used oxygen absorbers within the food industry. Oxygen absorbers have been transformed from sachets of dried iron-powder to simple self-adhesive patches to accommodate any custom size, capacity and application. Oxygen concentration can be effectively lowered to 100 ppm, with applications spanning a wide range of food products and beverages across the world (i.e. bread, meat, fish, fruit, and cheese). Newer molecules that preserve packaged food materials from all forms of degradation are being developed, however oxygen absorbers remain a staple product for the preservation of food and pharmaceutical products to reduce food wastage in developed nations and increased food security in the developing & third world.

show abstract

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

Cited by 360 publications

References 10 publications

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

Oxygen absorbers in food preservation: a review

Contact Info

Product

Resources

About