Related Experiment Video

Updated: Jul 11, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.0K

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
PubMed

Keywords:
antifungalantioxidantbread preservationcarboxymethylcellulosechitosancinnamon essential oilginger essential oiloleic acid

More Related Videos

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.0K
Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils07:47

Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils

Published on: April 7, 2023

7.9K

Related Concept Videos

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Bioplastics01:27

Bioplastics

Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...