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

Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3–1.9 μm)...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-06, Vol.62 (22), p.5214-5219
Main Authors: Otoni, Caio G, Pontes, Silvania F. O, Medeiros, Eber A. A, Soares, Nilda de F. F
Format: Article
Language:English
Subjects:
anti-infective properties
bioavailability
Bread - analysis
Bread - microbiology
breads
cloves
droplet size
edible films
Emulsions - chemistry
essential oils
extensibility
Food Packaging - instrumentation
Food Preservation - instrumentation
Food Preservation - methods
Food Storage
Fungi - growth & development
methylcellulose
Methylcellulose - chemistry
mixing
nanoemulsions
Oils, Volatile - chemistry
oregano
Origanum - chemistry
Origanum vulgare
Plant Oils - chemistry
polymers
Polymers - chemical synthesis
Polymers - chemistry
preservatives
shelf life
Syzygium - chemistry
Syzygium aromaticum
ultrasonic treatment
yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3–1.9 μm) and nanoemulsions (diameters of 180–250 nm) of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils were produced through low-speed mixing and ultrasonication, respectively. Methylcellulose was added for film-forming purposes. Both essential oils reduced the rigidity and increased the extensibility of the methylcellulose films, effects that were even more pronounced for nanodroplets. Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days, and droplet size reduction provided a further improvement in antimicrobial properties. Due to increased bioavailability, less preservative content might be used and still deliver the same antimicrobial efficiency if encapsulated in smaller particles.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf501055f