Enhancing Wholemeal Bread Shelf Life Using Optimized Mixtures of Cinnamon, Clove, and Bay Leaf Essential Oils

This study evaluated the preservative potential of essential oils (EOs) in bakery products by identifying fungal contaminants in bread, testing the in vitro antifungal activity of a mixture of cinnamon, clove, and bay leaf EOs, and assessing their effectiveness in extending shelf life. Fungal identification revealed the presence of Penicillium, Aspergillus, and Rhizopus species. A central composite design was used to determine the optimal EO proportions for inhibiting fungal growth. The best combination totaled 11.77 µL, consisting of 34.2% cinnamon, 42.5% clove, and 23.3% bay leaf. The minimum inhibitory and lethal concentrations of the optimized mixture were both 20 µL/mL of fungal inoculum. The application of this mixture extended the shelf life by up to 7 days when added to the dough and up to 22 days when applied to the bread surface. These results suggest that this EO combination is an effective natural antifungal agent with the potential to reduce the use of synthetic preservatives in bakery products.