FOOD SCIENCE AND BIOTECHNOLOGY
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2025
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IF 3.1
Tan Jin-Ming,Cui Rui,Hu Teng-Gen,Wu Hong
In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (S CC ) against main bread spoilage fungi ( Aspergillus niger and Penicillium citrinum ) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in S CC . In vitro tests demonstrated that S CC completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S CC caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S CC significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S CC is potential as a natural preservative in baked products.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
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2025
·
IF 10.6
Jin-Ming Tan,Rui Cui,Teng-Gen Hu,Xiao-Xi Li,Hong Wu
To effectively control mold and spoilage of bread and extend its shelf life, this study developed an active packaging material that possesses both antifungal activity and excellent mechanical properties. Herein, shellac nanoparticles (SNPs) were used as Pickering stabilizers to prepare SNPs-synergistic combination of cinnamaldehyde and citral (S CC ) Pickering emulsion (SNPs-S CC ). The SNPs-S CC was incorporating into chitosan (CS) to fabricate CS/SNPs-S CC film. Compared to the pure CS film, the tensile strength of the CS/SNPs-S CC film was enhanced by 58.89 %, while the moisture content, water solubility, water vapor permeability, and oxygen permeability were reduced by 52.89 %, 26.88 %, 45.28 %, and 40.51 %, respectively. Additionally, the CS/SNPs-S CC film demonstrated almost complete absorption of ultraviolet light in the wavelength range of 100–400 nm and was capable of complete biodegradation within 50 days. In vitro, antifungal tests revealed that the CS/SNPs-S CC film exhibited satisfactory antifungal activity against Aspergillus niger and Penicillium citrinum . Notably, the CS/SNPs-S CC film significantly extended the shelf life of bread by 5 days compared to the oriented polypropylene (OPP) film. Therefore, the CS/SNPs-S CC film holds potential for application as a novel active packaging material for bread preservation.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2019
·Vol. 43
·期 10
·e14156
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IF 1.288
Jian Ju,Xueqi Chen,Yunfei Xie,Hang Yu,Yuliang Cheng,He Qian,Weirong Yao
In this work, corn porous starch was used as a food grade polymer to microencapsulate essential oil (EO), the effects of temperature on adsorption of EO were investigated, and adsorption kinetics curves were plotted. Using this approach, the sustained-release antibacterial effects of porous starch microcapsules containing EOs (PSM-EOs) against Penicillium roqueforti and Aspergillus niger were explored under accelerated volatilization under high temperature conditions, and microencapsulation was successfully applied to bread preservation. The results showed that temperature had a significant effect on the adsorption capacity, and adsorption rate was controlled by both liquid film diffusion and intraparticle diffusion. The activation energy (Ea) of the adsorption process was 7.96 K J/mol as calculated using the Arrhenius equation. The results of antibacterial experiments showed that PSM-EOs exhibited superior sustained-release antibacterial effects and significantly prolonged the shelf life of bread, compared with controls. Practical applications The spoilage caused by mold contamination is a serious challenge for the bread industry. At present, the main preservative used in baking products is calcium propionate, a chemical preservative. However, calcium propionate can be decomposed to produce propionic acid under the action of intestinal microorganisms. Propionic acid is an important factor in inducing diabetes mellitus. Therefore, it is necessary to explore new preservation techniques rather than bread with calcium propionate. In this paper, porous starch microcapsules containing essential oil were prepared, and the adsorption kinetics curve of porous starch to essential oil was plotted. On this basis, the inhibition effect of porous starch microcapsules containing essential oil in high temperature accelerated volatilization on the main mold ( P. roqueforti and A. niger ) causing bread corruption was investigated. The aim is to provide new ideas for bread preservation.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2020
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IF 6.306
Qi Sun,Jianmei Li,Ying Sun,Qiao Chen,Lei Zhang,Tao Le
Cinnamaldehyde (CIN) is a promising replacement for chemical synthetic preservatives, which has exhibited effective antimicrobial activities in food applications. In this study we examined the antifungal efficiency of CIN against Aspergillus niger in vitro . In addition, we explored its mode of action and evaluated its application potential in bread preservation in situ . The results showed that CIN exerted different levels of antifungal activity through different treatments, wherein it showed the highest antifungal activity in the liquid broth test, followed by solid contact and gas diffusion methods. On the other hand, ultrastructure observation, propyl iodide staining and ergosterol detection showed that CIN may damage the cell ultrastructure and membrane integrity in a dose dependent manner. Besides, the content of reactive oxygen species and malondialdehyde were, respectively, 2.74 and 2.07 times higher in fungi treated with 100 μg/mL of CIN, compared with those in untreated fungi. Finally, shelf life experiment showed that, in the vapor phase, CIN can efficiently prolong the shelf life of bread. Altogether, these results indicate that CIN can be used as an alternative food preservative due to its antifungal effects that are exerted, at least in part in A. niger , through the induction of oxidative stress, which caused cell damage and increased membrane permeability.
研究领域:
食品科学
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微生物学
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保鲜技术
✓ 已验证
DOI
PubMed
高影响因子
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