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Manuscript ID : SJOAPB-2107-1373 (R1) Visit : 210 Page: 65 - 90

Article Type: Original Research

Effect of modified atmosphere packaging and cinnamon and ginger essential oils on microbial growth and sensory properties of creamy donuts

Subject Areas : microbiology

Nazanin Zand 1 , Mohammad Reza Eshaghi 2 , Hiva Abolghasem 3

1 - Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
3 - M.Sc., Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2021-07-23 Accepted : 2022-04-15 Published : 2021-12-22

Keywords: Ginger Essential Oil, Cinnamon essential oil, microbial growth, Creamy donut, Modified Atmospheric Packaging,

Abstract :

Objectives: The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen),as well as vacuum and ordinary condition and ginger and cinnamon essential oils were evaluated to prolong shelf life of of creamy donut at ambient (25ºC) in one 4-layer container (119 μ).Methods: Ordinary packaging, as control samples were compared with four type of modified atmosphere packaging 1) 80% CO2 + 20% N2; 2) 20% CO2 + 80% N2;3) 50% CO2 + 50% N2, and 4) under vacuum condition along with injection ginger and cinnamon essential oils and samples without essential oils. Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ),‌‌chemical pH test, amount of dripped water and sensory evaluation during 20 days.Results: The shelf life, of creamy donut samples were reported with ginger essential oil under gas compositions, 80% CO2; 50% CO2 & 20% CO2 20, 19, 16 days in vacuum and ordinary conditions were 13, 11 days respectively, with cinnamon essential oil under different modified atmospheres, vacuum and ordinary conditions were 18, 16, 14, 11,‌‌ 9 days, without essential oil injection, under gas compounds above and vacuum and ordinary conditions were 15, 13, 11, 9, 6 days respectively.Conclusion: The best condition belonged to samples containing ginger essential oil under conditions 80% CO2 till 20 days, which had desirable effects on microbial population (aerobics bacteria "4.82 logcfu/ml", mold & yeast "2.56 logcfu/ml"), amounts of pH (5.49), dripped water (%0.61) and also sensory properties of samples.

References:


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    31.
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    32.
  32. Gonda M, Rufo C, Cecchetto G & Vero S. Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR. Journal of Food Science and Technolog 2019; 56: 2195-2204.
    33.
  33. McMillin K‌‌W. Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series ). 2020: 693-718.
    34.
  34. Zand N & Hafez Pour A. Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters. 2016; (3)5: 169-176.
    35.
  35. Zand N, Sakian Mohammadi A & Eshaghi Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on Sensory Evaluation of Smoked Kutum Fish (Rutilus frisii kutum). Der Pharma Chemica. 2016; 8(19): 600-607.
    36.
  36. Zand N, Sakian Mohammadi A & Eshaghi MR. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science. 2017; 5(11): 191-198.
    37.
  37. Zand N & Jabbari Sh. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat. Microbiology Research Journal International. 2018; 20(5): 1-11.
    38.
_||_

  1. Dehqan TL, Karimi M & Salehifar M. The effect of some emulsifiers and lipase enzymes on improving the quality of dumplings as a most popular snack among children. 1st National Conference on Snacks, Ferdowsi Mashhad University; 2014. (in persian)
    2.
  2. Rajabzadeh N. Bread preparation technology and its management. University of Tehran Press; 2010. (in persian)
    3.
  3. Galić k, Ćurić D & Gabrić D. Shelf life of packaged bakery goods—A review. Critical Reviews in Food Science and Nutrition. 2009; 49(5): 405-426.
    4.
  4. Dehqan TL & Naghipour F. Evaluation of temperature, relative humidity and container material on texture and color of fried donuts. National Conference on Cereal Science and Technology, Bread & Flour Products, Mashhad; 2016. (in persian).
    5.
  5. Majzobi M, Keshani R & Farhanaki A. Determination of some properties of dough and biscuits enriched with oat bran. Journal of Food Industry Research. 2013; 1: 45-37.
    (in persian)
    6.
  6. Misaghi A, Saeedi M, Nouri N, Rezai Golestani, MR. The effect of oregano essential oil and ethanolic extract of propolis on antibacterial properties and some physical properties of polylactic acid biodegradable films. Journal of Health and Environment. 2018; 11(1): 111-122. (in persian)
    7.
  7. Stoilova I, Krastanov A, Stoyanova A, Denev P & Gargova S. Antioxidant activity of ginger extract (Zingiber officinale). Food Chemistry. 2007; 102: 764-770.
    8.
  8. Dashti RMH, Qane MD, Shafaie F, Nazemian Yazdu M & Bagheri S‌‌M. Comparative Effect of Cinnamon Essential Oil, Diclofenac and Morphine on Acute and Chronic Pain in Mice. International Journal of Medical Laboratory. 2009; 3(2): 92-103. (in persian)
    9.
  9. Wang R, Wang R & Yang B. Comparison of volatile compound composition of cinnamon (Cinnamomum cassia presl) bark prepared by hydrodistillation and headspace solid phase microextraction. Journal of Food Process Engineering. 2011; 34: 175-185.
    10.
  10. Sanhya M. Modified atmosphere packaging of fresh produce: Current status and future needs. Journal of LWT - Food Science and Technology. 2010; 43: 381-392.
    11.
  11. Caleb OJ, Opara UL & Witthuhn CR. Modified atmosphere packaging of pomegranate fruit and arils: a review. Journal of Food and Bioprocess Technolog 2012; 5: 15-30.
    12.
  12. Charles F, Sanchez J & Gontard N. Absorption kinetics of oxygen and carbon. dioxide scavengers as part of active modified atmosphere packaging, Journal of Engineering. 2006; 72: 1-7.
    13.
  13. Zand N & Mailova E. Combined packaging material flexible packs characteristics dependence on changes of components composition and quantity. Processing of Engineering Academy of Armenia. 2010; 7(1): 129-132. (in Russian).
    14.
  14. Institute of Standards and Industrial Research of Iran. Food microbiology and animal feed - colony count method of Bacillus cereus at 30°C- mold and yeast count . Iranian National Standard No. 2324; 2011. (in Persian)
    15.
  15. Institute of Standards and Industrial Research of Iran. Microbiology of confectionery and confectionery products - characteristics and test methods. Iranian National Standard No. 2395; 2006. (in Persian)
    16.
  16. Institute of Standards and Industrial Research of Iran. 2008. Microbiology of canned food -characteristics and test methods. Iranian National Standard No. 2326; 2008. (in Persian).
    17.
  17. Goulas A‌‌E & Kontominas M‌‌G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes. Journal of Food Chemistry. 2007; 100: 287-296.
    18.
  18. Dawood AA. Physical and sensory characteristics of Najdi-camel meat. Meat science; 2002(online); 39(1): 59-69.
    19.
  19. Nielsen D & Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International. 2004; 37: 975-
    20.
  20. Smith JP, Jackson ED & Ooraikul B. Storage Study of a Gas-Packaged Bakery Product. Journal of food science. 1983; 48: 1370-1375.
    21.
  21. Knorr D & Tomlins RI. Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods. Journal of Food Science. 1985; 50: 11721176.
    22.
  22. Knorr D. Compressibility of baked goods after carbon atmosphere processing and storage. Cereal Chemistry. 1987; 64(3): 150.
    23.
  23. Ooraikul BB & Stilles ME. Modified atmosphere packaging of bakery product (Part of the Modified Atmosphere packaging of Food). Ellis Horwood London. 1991; 169-228.
    24.
  24. Black RG, Quail KJ, Reyes V, Kuzyk M & Ruddick L. Shelf-life extension of pita bread by modified atmosphere packaging. Food Australia. 1993; 45: 387-391.
    25.
  25. Inn SR. Modified atmosphere packaging in modern process. Blackie Academic and Professional. 1997; 1st: 148-150.
    26.
  26. Simpson R, Acevedo C & Almonacid S. Mass transfer of CO2 in MAP systems: Advances for non-respiring foods. Journal of Food Engineering. 2009; 92: 233-239.
    27.
  27. Hemmatian Surki F, Tabatabai Yazdi A & Mortazavi M. Application of low-density polyethylene nano-composites for extending quality, shelf-life of barbari bread and reduction it wastes. Journal of Agricultural Engineering Research. 2011; 12(4): 15-22.
    28.
  28. Esna Ashari M & Sedaghat N. Reduction of waste with new techniques of packaging bread and baking products. National Conference on Food Industry, Quchan. Islamic Azad University; 2011. (in persian)
    29.
  29. Arvanitoyannis I, Bosinas K, Bouletis A, Gkagtzis D, Hadjichristodoulou C & Papaloucas C. Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy “touloumpaki”. Anaerobe. 2011; 17(6): 300-302.
    30.
  30. Cheraghi Dehdzi S & Hamdami N. Effect of modified atmospheric packaging and addition of Xanthan gum on the quality of Sangak bread. 2nd Specialized Conference on Advanced Polymers in Food Packaging. Tehran: National Nutrition and Food Technology Research Institute, Parsa Polymer Sharif Company; 2013. (in persian)
    31.
  31. Khoshakhlagh Kh, Hamedani N, Shahedi M. Soleimanizade S & Le-Bail A. Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. Journal of Cereal Science. 2014; 60(1): 42-47.
    32.
  32. Gonda M, Rufo C, Cecchetto G & Vero S. Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR. Journal of Food Science and Technolog 2019; 56: 2195-2204.
    33.
  33. McMillin K‌‌W. Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series ). 2020: 693-718.
    34.
  34. Zand N & Hafez Pour A. Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat. Journal of Entomology and Applied Science Letters. 2016; (3)5: 169-176.
    35.
  35. Zand N, Sakian Mohammadi A & Eshaghi Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on Sensory Evaluation of Smoked Kutum Fish (Rutilus frisii kutum). Der Pharma Chemica. 2016; 8(19): 600-607.
    36.
  36. Zand N, Sakian Mohammadi A & Eshaghi MR. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Smoked Kutum Fish (Rutilus frisii kutum). International journal of Aquatic Science. 2017; 5(11): 191-198.
    37.
  37. Zand N & Jabbari Sh. Effect of Modified Atmosphere Packaging and Multi-layer Flexible Films on pH of Fresh Quail Meat. Microbiology Research Journal International. 2018; 20(5): 1-11.
    38.

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