A novel method to prolong bread shelf life: Sachets containing essential oils components

The encapsulation strategies of clove essential oil enhance its delivery effect in food preservation applications

Food supply chain faces challenges from quality degradation, microbial contamination, and chemical synthetic fungicides. Recently, the remarkable food preserving ability and biological activity of natural clove essential oil (CEO) has gained significant attention. However, its application is limited by volatility, photothermal sensitivity, and inherent odor. To this end, encapsulation strategies have been attempted on CEO to enhance its bioavailability, as well as their efficacy in food preservation scenarios. This study outlines CEO's chemistry and delves into its antimicrobial/antioxidant mechanisms. Subsequently, latest advances in encapsulation strategies for CEO in food preservation are comprehensively reviewed, including film blending, emulsification techniques, polyelectrolyte complexation, ion gelation, etc. The encapsulation enhances CEO's benefits, augmenting its long-term bioavailability in diverse food preservation systems. Finally, CEO's security and limitations are also discussed in-depth. This work aims to compile recent trends in encapsulation strategies for active substances and guide judicious utilize for natural CEO preservative.

Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica

Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat.

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium aromaticum L.), an aromatic plant widely cultivated around the world, has been traditionally used for food preservation and medicinal purposes. In particular, clove essential oil (CEO) has attracted attention for containing various bioactive compounds, such as phenolics (eugenol and eugenol acetate), terpenes (β-caryophyllene and α-humulene), and hydrocarbons. These constituents have found applications in cosmetics, food, and medicine industries due to their bioactivity. Pharmacologically, CEO has been tested against a variety of parasites and pathogenic microorganisms, demonstrating antibacterial and antifungal properties. Additionally, many studies have also demonstrated the analgesic, antioxidant, anticancer, antiseptic, and anti-inflammatory effects of this essential oil. However, CEO could degrade for different reasons, impacting its quality and bioactivity. To address this challenge, encapsulation is viewed as a promising strategy that could prolong the shelf life of CEO, improving its physicochemical stability and application in various areas. This review examines the phytochemical composition and biological activities of CEO and its constituents, as well as extraction methods to obtain it. Moreover, encapsulation strategies for CEO and numerous applications in different food fields are also highlighted.

Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread

This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO-loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT-IR and FE-SEM. SPI-based films containing LNEO-5% and WPEO-5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO-5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low-density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO-loaded SPI films as a novel active packaging for the bakery industry.

Progress of nanopreparation technology applied to volatile oil drug delivery systems

Traditional Chinese medicine volatile oil has a long history and possesses extensive pharmacological activity. However, volatile oils have characteristics such as strong volatility, poor water solubility, low bioavailability, and poor targeting, which limit their application. The use of volatile oil nano drug delivery systems can effectively improve the drawbacks of volatile oils, enhance their bioavailability and chemical stability, and reduce their volatility and toxicity. This article first introduces the limitations of the components of traditional Chinese medicine volatile oils, discusses the main classifications and latest developments of volatile oil nano formulations, and briefly describes the preparation methods of traditional Chinese medicine volatile oil nano formulations. Secondly, the limitations of nano formulation technology are discussed, along with future challenges and prospects. A deeper understanding of the role of nanotechnology in traditional Chinese medicine volatile oils will contribute to the modernization of volatile oils and broaden their application value.

Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review

Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.

Essential oils: An eco-friendly alternative for controlling toxigenic fungi in cereal grains

Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.

Preparation of pH sensitive bacteriostatic W/O/W emulsion microcapsules

This experiment was done to study the zeolite molecular sieve as a drug-binding effector, the non-antibiotic drug potassium diformate uniformly disperse in the internal aqueous phase of the 'egg box' structure formed by pectin-calcium ions. With oil phase as the intermediate phase and Xanthan gum Chitosan as the external water phase, the W/O/W type sustained release bacteriostatic microcapsules with pH response were prepared and characterized by Fourier transform infrared, thermogravimetric, SEM, and TEM. It can be obtained through characterization experiments that the inner water phase, oil phase, and outer water phase were formed by observation, and W/O/W emulsion microcapsules were obtained and the bacteriostasis effect of microcapsules was verified by bacteriostasis experiment. The permeance experiment showed that the molecular sieve was successfully coated in the microsphere. Studying on drug release mechanism and sustaining release performance of composite emulsion microcapsules. In vitro drug release study showed that the encapsulation efficiency and drug loading rate of microcapsules were improved by adding molecular sieve, reaching 12.31% and 61.55%, respectively. At the same time, we observed that the drug release rate slowed down during the simulated intestinal release process, and the drug release kinetics were in line with the first-order kinetic model and Ritger-Peppas model equation. Experiments had proven that the drug-loaded microcapsules exerted a significant bacteriostatic effect on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, with the highest antibacterial rates of 97.25%, 94.05%, and 95.93%, respectively. Therefore, the composite emulsion microcapsules can be used as a new controlled-release drug delivery system in vivo.

Basic sensory properties of essential oils from aromatic plants and their applications: a critical review

With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are responsible for their widespread use. The research on the flavor of APEOs is an evolving process attracting the attention among scientists in the past decades. For APEOs, which are used for a long time in the catering and leisure industries, it is necessary to analyze the components associated with the aromas and the tastes. It is important to identify the volatile components and assure quality of APEOs in order to expand their application. It is worth celebrating the different means by which the loss of flavor of APEOs can be retarded in practice. Unfortunately, relatively little research has been done on the structure and flavor mechanisms of APEOs. This also points the way to future research on APEOs.Therefore, this paper reviews the principles of flavor, identification of components and sensory pathways in humans for APEOs. Moreover, the article outlines the means of increasing the efficiency of using of APEOs. Finally, with respect to the sensory applications of APEOs, the review focuses on the practical application of APEOs in food sector and in aromatherapy.

Bread packaging techniques and trends

Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food

Baked food is one of the most important staple foods in people's life, but its shelf life is limited. In addition, the spoilage of baked food caused by microbial deterioration will not only cause huge economic losses, but also pose a serious threat to human health. At present, due to the improvement of consumers' health awareness, the use of chemical preservatives has been gradually restricted. Compared with other types of synthetic preservatives, essential oils are becoming more and more popular because they are in line with the current development trend of "green," "safety" and "health" of food additives. Therefore, in this paper, we first summarized the main factors affecting the fungal contamination of baked food. Then analyzed the antifungal activity and mechanism of essential oil. Finally, we comprehensively summarized the application strategy of essential oil in the preservation of baked food. This review is of great significance for fully understanding the antifungal mechanism of essential oils and promoting the application of essential oils in the preservation of baked food.

Functional Polymer and Packaging Technology for Bakery Products

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.

A Mild Method for Encapsulation of Citral in Monodispersed Alginate Microcapsules

Citral is a typical UV-irritation and acid-sensitive active and here we develop a mild method for the encapsulation of citral in calcium alginate microcapsules, in which UV irritation or acetic acid is avoided. Monodispersed oil-in-water-in-oil (O/W/O) emulsions are generated in a capillary microfluidic device as precursors. The middle aqueous phase of O/W/O emulsions contains sodium alginate, calcium-ethylenediaminetetraacetic acid (EDTA-Ca) complex as the calcium source, and D-(+)-Gluconic acid δ-lactone (GDL) as the acidifier. Hydrolysis of GDL will decrease the pH value of the middle aqueous solution, which will trigger the calcium ions released from the EDTA-Ca complex to cross-link with alginate molecules. After the gelling process, the O/W/O emulsions will convert to alginate microcapsules with a uniform structure and monodispersed size. The preparation conditions for alginate microcapsules are optimized, including the constituent concentration in the middle aqueous phase of O/W/O emulsions and the mixing manner of GDL with the alginate-contained aqueous solution. Citral-containing alginate microcapsules are successfully prepared by this mild method and the sustained-release characteristic of citral from alginate microcapsules is analyzed. Furthermore, a typical application of citral-containing alginate microcapsules to delay the oxidation of oil is also demonstrated. The mild gelling method provides us a chance to encapsulate sensitive hydrophobic actives with alginate, which takes many potential applications in pharmaceutical, food, and cosmetic areas.

Controlled release antimicrobial sachet prepared from poly(butylene succinate)/geraniol and ethylene vinyl alcohol coated paper for bread shelf-life extension application

This research aims to develop white bread shelf-life extension sachet with controlled release of antimicrobial agent prepared from multicomponent bio-based materials. The structure of antimicrobial sachet consists of two major parts i.e., controlled release part and active part. The first part produced from paper coated with ethylene vinyl alcohol (EVOH). The second one was an active part which produced from biodegradable poly(butylene succinate) (PBS) and geraniol essential oil blend. Inhibition clear zone test results showed that a suitable geraniol concentration, encapsulated in PBS, was 10 wt%. Based on the water vapor transmission test, coating paper with EVOH for three times (around 450 μm) was an optimal condition for the use as a controlled release part. Release test indicated that geraniol migration concentration increased with increasing the relative humidity (RH) in the package which correlated to the moisture liberated from bread slice. Shelf-life extension study informed that the spoilage of bread stored with antimicrobial sachet was delayed by more than three weeks. In summary, this antimicrobial sachet could be used in food shelf-life extension purpose which easily placed in any food container. This is an alternative way of food waste minimization.

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfume, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has biological activity relevant to human health, including antimicrobial, antioxidant, and insecticidal activity. The impacts of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the concentration of the main volatile compounds in clove essential oil and organic clove extracts are shown. Eugenol is the major compound, accounting for at least 50%. The remaining 10-40% consists of eugenyl acetate, β-caryophyllene, and α-humulene. The main biological activities reported are summarized. Furthermore, the main applications in clove essential oil in the food industry are presented. This review presents new biological applications beneficial for human health, such as anti-inflammatory, analgesic, anesthetic, antinociceptive, and anticancer activity. This review aims to describe the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health.

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms.  Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food-borne diseases. In the bakery industry, B. subtilis also has been related to "rope" disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions:  The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms.  Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food-borne diseases. In the bakery industry, B. subtilis also has been related to "rope" disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions:  The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.