Application of Starch Foams Containing Plant Essential Oils to Prevent Mold Growth and Improve Shelf Life of Packaged Bread

Subject Areas : Journal of Chemical Health Risks

S. Lotfinia ¹ ()
M. Javanmard Dakheli ² ()
A Mohammadi Nafchi ³ ()

Received: 2014-02-22 Accepted : 2018-10-29 Published : 2013-12-01

Keywords: Bread, Antifungal activity, Active packaging, Cinnamon bark oil, Starch foam,

Abstract :

In the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils.  Starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. The foams have the ability to trap the active material and subsequently release the activity. Cinnamon oil is absorbed to foam starch microparticles and acts as an antimicrobial agent. This study was designed and implemented to evaluate the use of starch foam containing vegetable oil to prevent mold growth and improve packaged bread shelf life. For this purpose, first cinnamon essential oil was extracted with water by distillation method then, 250 groups of bread were prepared within polypropylene plastic bags. Various amounts of cinnamon essential oil (500, 750, 1000and1500ppm) with 1 g of starch foam powder inside sterilized filter paper were added to these packages.The obtained results of multi-way and intergroup repeated tests indicated that there was a significant difference (P <0/05) between the control groups and various groups containing cinnamon essential oil in terms of microbial load. In the groups containing essential oils, less increase was showed in microbial load and with increasing concentrations of cinnamon essential oil, mold and yeast growth rate decreased. It concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at ambient temperature (25°C), the spoilage process of bulky bread can be postponed 3 to 6 days, and it can be used as an appropriate natural and antifungal preservative in packaging of bread.

References:

1. Dwivedi S.K., Dubey N.K., 1993. Potential use of the essential oil of Trachyspemumammi against seed borne fungi of Guar, Mycopathology, 121: 101-104.
2. Fricke J., 1985. Aerogels-a Fascinating Class of High-Performance Porous Solids, Aerogels, Ed. J. Fricke, Springer- Verlag, New York, pp. 1-19.
3. Gregory M., Glenn, 2010. Encapsulation of plant oils in porous starch microspheres. Journal of Agricultural and Food Chemistry, 58:4180-4104.
4. Glenn G. M., 2008. Temperature Related Structural Changes in Wheat and Corn Starch Granules and Their Effects on Gels and Dry Foam, Department of Agriculture, 60:476-484.
5. GlennG.m Hsu J., 1995. Starch Based Microcellular Foams, Cereal chem, pp.155 -161.
6. ISIRI. Institute of Standards and Industrial Research of Iran, 1993.food microbiology, Horizontal method for the enumeration of yeasts and molds. No. 2395.
7. ISIRI. Institute of Standards and Industrial Research of Iran, 2001.Sensory test methods. No. 4986.
8. ISIRI. Institute of Standards and Industrial Research of Iran, 1999.Baguette bread preparation method No. 2338.
9. Jaymand k.,Rezaei M.,2006. Distillation apparatus, Test methods and inhibition indices in essential oil analysis, first edition, Medicinal Plants Society, Tehran, Iran, 18:105-107.
10. Javanmard M.,Golmohamadi H., 1999.Study of antimicrobial effect of cinnamon extract in meat packaging, Professional PhD thesis, Faculty of Veterinary Medicine of Karaj University.
11. Kistler S S, 1931. Coherent Expanded Aerogels and Jellies, Nature 127:741.
12. Noori, N.,Tooyan F.,Rokni N.,Akhundzadeh A., Misaghi A., 2009. Effect of preservation of cinnamon essential oil and storage temperature on the growth rate of E. coli O157: H7 in hamburger by use of combined technology, Journal of Food Science, 4:35-42.
13. Nielsen P V R, 2000. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard oil.Int. J. Food Microbiol. 60:219-229.
14. Netramai S, Rubino M, TaklimL, 2012.Gas Based Antimicrobials in active packaging .Department of Food science.459-469.
15. Patkar K L, Usha CM, Shetty NS, Paster N, Lacey J, 1993. Effect of spice essential oils on growth and aflatoxin B1 production by Aspergillusflavus. Letters in Applied Microbiology, 17:49-61.
16. Rezaei, M.,Ojagh M.,Razavi H.,Hosseini M., 2012. Study of antibacterial effect of essential oil of cinnamon bark in in vitro condition against five foods spoilage-causing bacteria, Journal of Food Science, 35:67-76.
17. Soliman KM, Badaeaa RI, 2002. Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food and Chemical Toxicology, 40:1669-1675.