Sliced Bread Preservation through Oregano Essential Oil‐Containing Sachet

Passarinho, Amanda Tafuri Paniago; Dias, Natália Fialho; Camilloto, Geany Peruch; Cruz, Renato Souza; Otoni, Caio G.; Moraes, Allan Robledo Fialho e; Soares, Nilda de Fátima Ferreira

doi:10.1111/jfpe.12059

Cited by 76 publications

(38 citation statements)

References 49 publications

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“…After optimisation, the analysis of variance of predicted and measured values is the routine element that validates the recipe or shelf-life. Recent trends of bakery industry are contrary to the application of synthetic preservatives, and is more focused on the natural and neutral preservation techniques like MAP [13]. Moreover, the cost of fortified wheat bread roll is higher than regular bread and should have a longer shelf-life due to economic reasons which could be reached with the application of modified atmosphere packaging (MAP) [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

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Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.

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Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

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“…Enteritidis and Penicillium sp. on sliced bread (Passarinho et al ., ). Moreover, L. monocytogenes , lactic acid bacteria and total aerobic bacteria on mozzarella cheese were reduced by an antimicrobial sachet containing rosemary oil and thyme oil compared to untreated samples; although the flavour altered the odour perception (Han et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor

Torpol

Sriwattana

Sangsuwan

et al. 2019

Int J of Food Sci Tech

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Summary Chitosan–pectin hydrogel beads that trap and release the maximal amount of combined garlic and holy basil essential oils to inhibit food microorganisms were developed based on the central composite design, with chitosan (0.2–0.7% w/v), pectin (3.5–5.5% w/v) and calcium chloride (CaCl2) (5.0–20.0% w/v) contents. The optimal bead consisted of 0.3–0.6% w/v chitosan, 3.9–5.1% w/v pectin and 8.0–17.0% w/v CaCl2, which had a high encapsulation efficiency (62.16–79.06%) and high cumulative release efficiency (31.55–37.81%) after storage at 5 °C for 15 days. Optimal hydrogel beads were packed into a cellulose bag to evaluate antimicrobial activity by the disc volatilisation method. The beads inhibited Bacillus cereus, Clostridium perfringens, Escherichia coli, Pseudomonas fluorescens, Listeria monocytogenes and Staphylococcus aureus but did not affect Lactobacillus plantarum and Salmonella Typhimurium. The oil‐containing beads could potentially be applied in food packaging to inhibit the mentioned microorganisms.

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“…Interestingly, the lower the concentration of carvacrol in the coating solution, the greater the sensory acceptance of the coated fruits, as it is known that carvacrol alters food aroma and taste. (PASSARINHO et al, 2014).…”

Section: Results and Discussmentioning

confidence: 99%

Edible coating containing carvacrol for postharvest microbiological conservation of tomato

Catharina

Bretschneider

Piva

et al. 2020

BJD

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Tomato is cultivated in several countries and has a significant participation in world food production. This culture suffers a huge loss in the postharvest period due to fungal disease. To improve the microbiological preservation of tomatoes in postharvest, the aim of work was investigated the antifungal activity of cassava starch/gelatin-based edible coating containing carvacrol against A. alternata using in vitro and in vivo (cherry tomato) analysis. Carvacrol showed fungal inhibitory effect (MIC = 563 µg.mL-1) and edible coating incorporated with 0.60 g of carvacrol per gram of coating solution was the most effective in inhibiting the growth of A. alternata in vivo analysis. These results suggest that the application of edible coating containing carvacrol could be used as alternative for the reduction of microbiological deterioration of tomato in the postharvest period.

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Sliced Bread Preservation through Oregano Essential Oil‐Containing Sachet

Cited by 76 publications

References 49 publications

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor

Edible coating containing carvacrol for postharvest microbiological conservation of tomato

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