Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Abstract

In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities

“…Clove oil, an essential oil extracted from the spice Syzigum aromaticaum , is known for its therapeutic properties such as antioxidant (Gülçin, Elmastaş, & Aboul‐Enein, 2012), anti‐inflammatory (Chaieb et al, 2007), anti‐aging (Hwang, Lin, Ngo, & Yi, 2018), and activity against pathogenic organisms (Li, Zhang, Bhandari, Xu, & Yang, 2020; de Meneses et al, 2019). These activities are attributed to the presence of unsaturated phenolic compounds mainly eugenol, eugenyl acetate and β‐caryophyllene (Figure 1).…”

Clove Essential Oil (<em>Syzygium aromaticum L. Myrtaceae</em>): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

“…Likewise, reducing water content in food could hinder the transfer of antimicrobial agents to the active site in the microbial cell [48][49][50]54]. Furthermore, external factors such as storage temperature, packaging, initial concentration, application method, and the type of microorganism can interfere with the effectiveness of the CEO [49,55].…”

“…The baked food industry emphasizes preventing mold growth and maintaining safety and nutrition [48,55,56]. The preservatives methods in baked foods include modified atmospheres stored, irradiation, aseptic packaging, and preservative acids.…”

“…The preservatives methods in baked foods include modified atmospheres stored, irradiation, aseptic packaging, and preservative acids. However, the use of organic acids (propionic acid, benzoic acid, and sorbic acid) has been restricted in several countries due to their negative impacts on human health [48,55,56]. The eugenol attributed to the CEO a broad spectrum against pathogenic foodborne microorganisms and deterioration as Penicillium spp., Aspergillus spp., E. coli, and S. aureus.…”

“…The eugenol attributed to the CEO a broad spectrum against pathogenic foodborne microorganisms and deterioration as Penicillium spp., Aspergillus spp., E. coli, and S. aureus. Their addition in baked foods can extend the shelf life without influencing their original taste, flavor, texture, appearance, or sensory acceptability [48,55,56].…”