Application of Starch Foams Containing Plant Essential Oils to Prevent Mold Growth and Improve Shelf Life of Packaged Bread
| Autor: | S. Lotfinia, M. Javanmard Dakheli, A Mohammadi Nafchi |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Journal of Chemical Health Risks, Vol 3, Iss 4 (2014) Journal of Chemical Health Risks, Vol 3, Iss 4, Pp 9-18 (2013) |
| ISSN: | 2251-6727 2251-6719 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
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