Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : Wheat and r Wheat and r Wheat and r Wheat and r Wheat and ry y y y ye br e br e br e br e bread ar ead ar ead ar ead ar ead artificially inoculated with molds w tificially inoculated with molds w tificially inoculated with molds w tificially inoculated with molds w tificially inoculated with molds wer er er er ere packed in modified atmospher e packed in modified atmospher e packed in modified atmospher e packed in modified atmospher e packed in modified atmospheres of 0%, es of 0%, es of 0%, es of 0%, es of 0%, 50%, 75%, or 100% C 50%, 75%, or 100% C 50%, 75%, or 100% C 50%, 75%, or 100% C 50%, 75%, or 100% CO O O O O 2 2 2 2 2 balanced with N balanced with N balanced with N balanced with N balanced with N 2 2 2 2 2 , and 3 lev , and 3 lev , and 3 lev , and 3 lev , and 3 levels of r els of r els of r els of r els of residual O esidual O esidual O esidual O esidual O 2 2 2 2 2 , 1%, 0.03%, or <0.01%/O , 1%, 0.03%, or <0.01%/O , 1%, 0.03%, or <0.01%/O , 1%, 0.03%, or <0.01%/O , 1%, 0.03%, or <0.01%/O 2 2 2 2 2 -absorber -absorber -absorber -absorber -absorber, and stor , and stor , and stor , and stor , and stored ed ed ed ed for 30 to 35 d. M for 30 to 35 d. M for 30 to 35 d. M for 30 to 35 d. M for 30 to 35 d. Modified atmospher odified atmospher odified atmospher odified atmospher odified atmosphere packaging (MAP) was quantitativ e packaging (MAP) was quantitativ e packaging (MAP) was quantitativ e packaging (MAP) was quantitativ e packaging (MAP) was quantitatively mor ely mor ely mor ely mor ely more effectiv e effectiv e effectiv e effectiv e effective for r e for r e for r e for r e for ry y y y ye br e br e br e br e bread because few ead because few ead because few ead because few ead because fewer er er er er mold species gr mold species gr mold species gr mold species gr mold species grew at elev ew at elev ew at elev ew at elev ew at elevated C ated C ated C ated C ated CO O O O O 2 2 2 2 2 . H . H . H . H . Ho o o o ow w w w wev ev ev ev ever er er er er, the major r , the major r , the major r , the major r , the major ry y y y ye br e br e br e br e bread contaminant, ead contaminant, ead contaminant, ead contaminant, ead contaminant, P P P P Penicillium r enicillium r enicillium r enicillium r enicillium roquefor oquefor oquefor oquefor oqueforti ti ti ti ti, was the o , was the o , was the o , was the o , was the ov v v v ver er er er er----all most C all most C all most C all most C all most CO O O O O 2 2 2 2 2 -r -r -r -r -resistant mold and only the use of O esistant mold and only the use of O esistant mold and only the use of O esistant mold and only the use of O esistant mold and only the use of O 2 2 2 2 2 -absorber could pr -absorber could pr -absorber could pr -absorber could pr -absorber could prev ev ev ev event gr ent gr ent gr ent gr ent

Chemistry and Bioactivity of Essential Oils

“…When incorporated into the atmosphere around bread, mustard oil and its primary antimicrobial component, allyl isothiocyanate, have been shown to effectively inhibit the growth of several bread-spoilage fungi, including Aspergillus flavus, Endomyces fibuliger, Penicillium spp. and Pichia anomala [188,189]. Mould and yeast counts on sweet cherries were significantly reduced in modified atmospheres containing eugenol, thymol or menthol but not eucalyptol [190].…”

Survival of E. coli O157:H7 during manufacture of dry‐cured Westphalian ham surface‐treated with allyl isothiocyanate or hot mustard powder

“…Moulds were not detected until the final testing period (data not shown), with levels of 3.7, 4.9 and 1.6 log 10 CFU g −1 on the uninoculated control, inoculated control and 200 µg kg AIT treatment, respectively. The inhibitory nature of low AIT concentrations toward yeast 30 and mould 31 was both expected and desired.…”

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

“…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.…”

“…Because of its insolubility in water, the presence of nitrogen in MAP food can prevent pack collapse that occurs when high concentrations of CO 2 are used ( Ponte et al 1993;Smith and Simpson 1995;Kotsianis et al 2002). The general recommendation for MAP of bakery products has been a mixture of 60% CO 2 :40% N 2 , but specific gas mixtures should be used for each type of product and mixtures have variations from 0 to 100% CO 2 balanced with N 2 (Farber 1991;Suhr and Nielsen 2005).…”