Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product

Gonçalves, Nathalia Dias; Pena, Fabíola de Lima; Sartoratto, Adilson; Derlamelina, Camila; Duarte, Marta Cristina Teixeira; Antunes, Adriane Elisabete Costa; Prata, Ana Silvia

doi:10.1016/j.foodres.2017.03.006

Cited by 121 publications

(64 citation statements)

References 30 publications

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“…After orange, lime is known as the second-richest source of hesperidin (Gattuso et al, 2007;Esparza-Mart ınez et al, 2016), and in human body, no trace of toxicity is observed at hesperidin (50 mg) intake (Garg et al, 2001). Encapsulation is the process of entrapping the active agents in a covering material (Calvo et al, 2012), for the purpose of the active agent's protection against physicochemical changes during preparation and storage (Hani et al, 2016), accompanied by release of the active compounds in time and avoiding the bitter taste during consumption (Gonc ßalves et al, 2017). One of the most common methods of encapsulation of active compounds is through freeze-drying (Fang & Bhandari, 2010;Nedovic et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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Summary Polyphenolic extract from lime waste and hesperidin were encapsulated to reduce the bitter taste of flavonoid glycosides, mitigate destruction of nutrients during heat process and increase the nutrition value of orange juice. The properties of polyphenolic extract of lime waste, encapsules, the physicochemical and the sensory factors of enriched orange juice during storage were measured. The value of yield of the process (Y) and encapsulation efficiency (EE) was obtained within the range of 85–90% and 59–71%, respectively. The particle size of samples was reported within the range of 27–41 μm. The physicochemical properties in treatments follow the same pattern when compared with the control sample in 60‐day storage. In the sensory assessment, encapsulated formulas were considered to have the best treatment. If the hesperidin was not encapsulated, 80% of it would have been destroyed during pasteurisation, while when encapsulated, only 18.8–33.18% of hesperidin was destroyed.

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Section: Introductionmentioning

confidence: 99%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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“…[13][14][15][16][17][18] The structure and characteristics of EOs and active compounds 19 and their prospective application in meat and bakery industries have been extensively studied. 5,[20][21][22][23][24][25] One interesting alternative to extend the shelf life of fish breading products is the incorporation of these natural additives to edible films. Edible film can be prepared from natural polymers such as proteins, polysaccharides, and lipids.…”

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confidence: 99%

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

et al. 2019

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible films might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the efficiency of edible fish gelatin films added with carvacrol (blended: FG-0.6CRV and grafted: FG/CRV-g-FG) on the quality retention of commercially available prefried breaded hake medallions (BHMs). Samples of BHM were wrapped into films, heat sealed, and stored at −4 ± 1°C for 49 days. Free carvacrol gelatin films and the unwrapped medallions were used as controls. After predetermined periods of time, samples were analysed in terms of microbiological and physicochemical properties. Overall the storage period, the total volatile basic nitrogen value (TVBN) and the total psychrotrophic bacteria counts (TPC) were significantly lesser in BHM wrapped in FG-0.6CRV than in the other samples. The total oxidation index (TOI), peroxide value (PV), and p-anisidine value (AV) were reduced by 18%, 30%, and 16%, respectively, compared with controls. FG/CRV-g-FG film was not efficient to reduce the microbial spoilage or the oxidation, probably due to the retention of CRV into the matrix avoiding its migration towards the foodstuff, proving the importance of checking the films functionality in real food systems. Sensory evaluation of fried samples wrapped in FG-0.6CRV was also performed. The results indicate that the medallions can be directly cooked and consumed without removing the packaging with a good acceptance by the consumer. KEYWORDS active films, breaded hake medallions, carvacrol, fish gelatin, shelf life

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“…The spore suspensions were added on the corners and in the middle of the cake surface, delivering 100 μl of fungal suspension. The cakes were stored in sterile polyethylene bags at 20°C, monitored every 12 hr, and photographed periodically to evaluate the incidence of fungal growth, according to the methodology described by Gonçalves et al (). The presence of molds and yeasts was counted after the first incidence of fungal growth.…”

Section: Methodsmentioning

confidence: 99%

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

Kringel

Silva

Biduski

et al. 2020

J Food Process Preserv

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This study investigated the in vitro antifungal activity of orange essential oil (OEO) against Aspergillus spp. and evaluated the activity of free and encapsulated OEO to delay fungal spoilage in cakes. The OEO was encapsulated into a zein and β‐cyclodextrin inclusion complex at three concentrations (2.5%, 5.0%, and 7.5% w/v) by anti‐solvent precipitation method and dried by electrospraying. The OEO inhibited the growth of all Aspergillus species tested. The minimal inhibitory concentration values of OEO were between 45.24 and 90.47 mg/ml and the minimal fungicidal concentration (MFC) values ranged from 45.24 to >180.95 mg/ml. Aspergillus terreus (MV 3529) was the most sensitive to OEO, followed by Aspergillus niger (MV 3531 M 1354), and Aspergillus fumigatus was the most resistant to OEO (MFC of ≥180.95 mg/ml). The OEO delayed the microbiological spoilage of cakes from 30 to 150 days, suggesting its use as a natural antifungal in bakery products. Practical applications Fungal contamination in bakery products generates economic losses to the baking industry and consumers’ dissatisfaction. The addition of chemical preservatives to the process can retard fungal deterioration and prevent this problem. However, consumers have been looking for friendlier and ecologically sustainable preservation techniques as alternatives to chemical additives. These alternatives include the utilization of essential oils (EOs), such as orange essential oil (OEO). Despite several studies stating the antifungal effect of EOs, very few reports the actual application in bakery products. These can be added to cake formulations in the free form or encapsulated into a zein and β‐cyclodextrin inclusion complex. In this study, the OEO delayed the microbiological spoilage of cakes from 30 to 150 days, showing that the OEO could be used as an alternative to chemical preservatives, aiming to extend the shelf life of bakery products.

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Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product

Cited by 121 publications

References 30 publications

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

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