Active edible coatings may be used to increase the shelf life of food products, free of chemical additives. An edible coating comprising chitosan (CH) and quinoa protein (QP), incorporated with lemongrass and cinnamon essential oils (LEO and CEO, respectively) encapsulated in mesoporous silica nanoparticles (MSN) (6% w/v) was developed, and further applied on sourdough bread to evaluate its shelf life. Films were prepared at two QP:CH ratios, 4:1 and 9:1 (w/w), containing the essential oils (EO) encapsulated in MSN (individually or in 1:1 or 2:1 LEO:CEO ratios, v/v mixture). EO were extracted by steam distillation, and the antifungal effect of both oils alone and in mixture was preserved after encapsulation in MSN. The films were tested for mechanical, antifungal, and barrier properties. Films at 4:1 QP:CH ratio (w/w), added with EO (2:1 LEO:CEO ratio) encapsulated in MSN showed the best mechanical (tensile strength of 28 MPa) and barrier [5.11 × 10−5±6.4 × 10−7 g/(day*m*Pa)] properties, an antifungal index of 95%. The film-forming solution was used to coat sourdough bread, to evaluate its impact on shelf life and sensory properties. The coated bread showed low hardness (49 N) up to 10.5 d of accelerated storage conditions, indicating delayed bread staling, while at the same time preventing color loss and microbial spoilage. Coated breads were found sensory acceptable by 60 untrained panelists.
Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread / Bautista-Espinoza, P. I.; Di Pierro, P.; Amaya-Llano, S. L.; Garcia-Almendarez, B. E.; Mares-Mares, E.; Escamilla-Garcia, M.; Granados-Arvizu, J. A.; Velazquez de la Cruz, G.; Regalado-Gonzalez, C.. - In: FOOD BIOSCIENCE. - ISSN 2212-4292. - 55:(2023). [10.1016/j.fbio.2023.102992]
Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread
Di Pierro P.;Garcia-Almendarez B. E.;
2023
Abstract
Active edible coatings may be used to increase the shelf life of food products, free of chemical additives. An edible coating comprising chitosan (CH) and quinoa protein (QP), incorporated with lemongrass and cinnamon essential oils (LEO and CEO, respectively) encapsulated in mesoporous silica nanoparticles (MSN) (6% w/v) was developed, and further applied on sourdough bread to evaluate its shelf life. Films were prepared at two QP:CH ratios, 4:1 and 9:1 (w/w), containing the essential oils (EO) encapsulated in MSN (individually or in 1:1 or 2:1 LEO:CEO ratios, v/v mixture). EO were extracted by steam distillation, and the antifungal effect of both oils alone and in mixture was preserved after encapsulation in MSN. The films were tested for mechanical, antifungal, and barrier properties. Films at 4:1 QP:CH ratio (w/w), added with EO (2:1 LEO:CEO ratio) encapsulated in MSN showed the best mechanical (tensile strength of 28 MPa) and barrier [5.11 × 10−5±6.4 × 10−7 g/(day*m*Pa)] properties, an antifungal index of 95%. The film-forming solution was used to coat sourdough bread, to evaluate its impact on shelf life and sensory properties. The coated bread showed low hardness (49 N) up to 10.5 d of accelerated storage conditions, indicating delayed bread staling, while at the same time preventing color loss and microbial spoilage. Coated breads were found sensory acceptable by 60 untrained panelists.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
