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Active Polysaccharide-Based Films Incorporated with Essential Oils for Extending the Shelf Life of Sliced Soft Bread
Nooshin Noshirvani1,2, Cédric Le Coz1, Christian Gardrat1
1Laboratoire de Chimie des Polymères Organiques, Université de Bordeaux, CNRS, Bordeaux INP, UMR 5629, 16 Avenue Pey-Berland, F-33600 Pessac, France.
Molecules (Basel, Switzerland)
|October 16, 2024
Summary
Biobased film-forming dispersions (FFDs) made from carboxymethyl cellulose and chitosan preserve bread. Cinnamon-based FFDs completely inhibited fungal growth, extending shelf life over 60 days.
Area of Science:
- Food Science
- Materials Science
- Biotechnology
Background:
- Active packaging solutions are crucial for extending the shelf life of perishable food products like sliced bread.
- Traditional preservatives often face consumer resistance due to chemical concerns.
- Developing sustainable and biobased preservation methods is an ongoing research priority.
Purpose of the Study:
- To develop and characterize active, fully biobased film-forming dispersions (FFDs) for sliced soft bread preservation.
- To evaluate the efficacy of FFDs incorporating cinnamon essential oil (CEO) and ginger essential oil (GEO) in inhibiting microbial growth and extending bread shelf life.
- To investigate the interactions between essential oils and the polymer matrix within the FFDs.
Main Methods:
- FFDs were prepared using carboxymethyl cellulose (CMC) and chitosan (CH) via pH adjustments, with added oleic acid (OL) and either CEO or GEO.
- Essential oil chemical compositions were analyzed using Gas Chromatography/Mass Spectrometry (GC/MS).
- Resulting films were characterized using Scanning Electron Microscopy (SEM), Fourier-Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC).
- Antioxidant and antifungal properties were assessed, and efficacy was tested on sliced soft bread under storage conditions.
Main Results:
- FFDs formed stable films with specific microstructures and evidence of polymer-essential oil interactions.
- CEO-based films demonstrated superior antioxidant and antifungal properties compared to GEO-based films.
- GEO-based films extended bread shelf life by up to 20 days.
- CEO-based FFDs achieved complete fungal inhibition on bread slices, maintained beyond 60 days, and inhibited yeasts and molds within 15 days at higher concentrations.
Conclusions:
- Active, biobased FFDs utilizing CMC, CH, and essential oils are effective for bread preservation.
- Cinnamon essential oil shows significant potential as a natural antifungal agent for food packaging.
- These FFDs offer a promising sustainable alternative to conventional bread preservatives, significantly extending shelf life and ensuring fungal inhibition.
Keywords:
antifungalantioxidantbread preservationcarboxymethylcellulosechitosancinnamon essential oilginger essential oiloleic acidMore Related Videos
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