Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (<i>Syzygium aromaticum</i>) and Oregano (<i>Origanum vulgare</i>) Essential Oils as Shelf Life Extenders for Sliced Bread

Otoni, Caio G.; Pontes, Silvania F. O.; Medeiros, Éber Antônio Alves; Soares, Nilda de Fátima Ferreira

doi:10.1021/jf501055f

Cited by 228 publications

(77 citation statements)

References 48 publications

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“…The combination of essential oils with paper, edible films based on milk proteins, chitosan, or alginates has been experimented with. Otoni and colleagues (2014) [83] reported the incorporation of microand nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils into films from methylcellulose in order to extend slice bread shelf-life. They studied mould and yeast growth over 15 days and found that at 15 days of storage, bread placed in the antimicrobial film from methylcellulose and nanoemulsions of clove bud and oregano essential oils showed the lowest count of yeasts and moulds, followed by a bread sample added with a commercial antifungal (sorbic acid, calcium propionate, ethanol, and alcohol) and then by a bread sample placed in oil-free methylcellulose film/metalized polypropylene bags (which were sealed and stored at 25 ± 2 • C in an effort to simulate usual commercialization conditions of bakery products bread).…”

Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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“…; Otoni et al . ). The choice of AM agent in active packaging applications depends on many factors but is primarily based on the type of food and the microorganisms that may be present and cause spoilage.…”

Section: Introductionmentioning

confidence: 97%

“…In addition to active food packaging, the utilisation of bio‐based materials in food packaging applications such as edible films, flexible films, coatings and rigid packaging has become increasingly popular in recent years (Otoni et al . ; Peretto et al . ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Poly(Lactic Acid)/Kenaf Composites Incorporated with Thymol on the Antimicrobial Activity of Processed Meat

Tawakkal

Cran

Bigger

2016

Journal of Food Processing and Preservation

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Bio‐based composites comprised of poly(lactic acid) (PLA), kenaf fibers and thymol were developed and their antimicrobial (AM) properties and stability under different storage conditions investigated. The composite films containing 20‐30% w/w thymol reduced E. coli in tryptone soy broth after two days at 37C and imparted a significant zone of inhibition in contact with E. coli inoculated plates. The composite films also reduced E. coli inoculated on the surface of processed sliced chicken samples after 30 days at 10C both in direct contact and in the vapour phase. The thymol additive was retained in the PLA/kenaf films that were wrapped with aluminium foil after 3 months of storage at ambient temperatures; however, unwrapped films lost some thymol to the atmosphere. The PLA/kenaf/thymol composite films show a strong potential for the development of active packaging systems in order to extend the shelf‐life of some processed food products. Practical Applications Food packaging materials based on biopolymers are becoming increasingly popular. The synthesis of biopolymers, however, can be expensive and the resulting material properties are inferior to existing packaging materials. The addition of natural fibers can both reduce production costs and offer mechanical reinforcement to biopolymers such as poly(lactic acid) (PLA). Moreover, the addition of antimicrobial (AM) additives such as essential oil extracts can further enhance packaging functionality by preserving various foods. This study presents a packaging system comprised of a bio‐derived polymer (PLA) filled with a natural and abundant fiber (kenaf) incorporating an essential oil extract (thymol) to deliver a novel material with the potential to extend the shelf‐life of processed meat products.

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“…After incubation for 7 days at 25 °C, the authors did not report any inhibition of the growth of yeasts and mold. In contrast, nano‐emulsions of 40 mg/mL clove bud and oregano essential oils (EOS) incorporated in methylcellulose films reduced yeast and mold counts on sliced bread stored at 25 ± 2 °C (Otoni, Pontes, Medeiros, & Soares, ). The authors reported a decrease in the counts after 15 days of storage with the films as compared with the control, and demonstrated a significant enhancement of the growth inhibition by using nano‐emulsions of clove bud EO compared with coarse emulsions.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

Luz

Calpe

Saladino

et al. 2017

J Food Process Preserv

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Abstractɛ‐Poly‐l‐lysine (ɛ‐PL) is a cationic peptide with a broad‐spectrum antimicrobial activity. This study investigates the use of ɛ‐PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ‐Poly‐l‐lysine (ɛ‐PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ‐PL less than 1.6 mg/cm2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm2 of ɛ‐PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6–6.5 mg ɛ‐PL/cm2, while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg ɛ‐PL/cm2. AFs production was greatly inhibited by ɛ‐PL biofilms (93–100%). Thus, ɛ‐PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives.Practical applicationsƐ‐Polylysin is a natural substance from microbial metabolism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ɛ‐polylysine has a wide antibacterial spectrum and has an obvious lethal effect on Gram‐positive and Gram‐negative bacteria, yeast, mold, viruses, etc. It has a good antibacterial effect on the Gram‐negative bacteria E. coli and Salmonellae, which are difficult to control with other natural preservatives. ɛ‐Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In the United States, FDA has recognized the polylysine as a GRAS material. Considered the positive results obtained in the study, this compound could be used for the production of antimicrobial biofilms, applied as separator slices in the loaf bread production, to prevent the growth of the mycotoxigenic fungi A. parasiticus and P. expansum, contributing to reduce the use of the synthetically preservatives in bakery industry and also of the negative impact that these compounds could generate on the health of the end users.

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Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread

Cited by 228 publications

References 48 publications

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Effect of Poly(Lactic Acid)/Kenaf Composites Incorporated with Thymol on the Antimicrobial Activity of Processed Meat

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

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