Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-10 DOI:10.1016/j.fbio.2024.105078

Shuang Zhao , Yuxin Liu , Ting Zhang , Weifen Qiu , Xing Chen , Guangyu Wang

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引用次数: 0

Abstract

The extension of bread shelf life through natural preservatives has received significant attention, yet the effects of such preservatives under specific storage conditions and their impact on microbial diversity remain underexplored. This study aimed to prepare and characterize microencapsulated cinnamon essential oil (CEO-Ms) using the spray drying method. The CEO-Ms were analyzed for their morphology, structure, and thermal stability using scanning electron microscopy, fourier transform infrared spectroscopy, and thermogravimetric analysis. Furthermore, antimicrobial sachets containing CEO-Ms were prepared to evaluate the impact on the shelf life and microbial diversity of packaged bread. The results confirmed the successful encapsulation of CEO, preserving its volatile components and demonstrating excellent thermal stability. Notably, CEO-Ms effectively prolong the shelf life of bread without direct contact, while also inhibiting dominant genera and enhancing community diversity. These findings demonstrate that CEO-Ms can alter the microbial community structure and diversity, providing a new insight into the relationship between microbial dynamics and food shelf life.

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微胶囊肉桂精油延长面包保质期并改变微生物多样性

通过天然防腐剂延长面包保质期的做法已受到广泛关注，但此类防腐剂在特定储存条件下的效果及其对微生物多样性的影响仍未得到充分探索。本研究旨在利用喷雾干燥法制备微胶囊肉桂精油（CEO-Ms）并对其进行表征。使用扫描电子显微镜、傅立叶变换红外光谱和热重分析法对 CEO-Ms 的形态、结构和热稳定性进行了分析。此外，还制备了含有 CEO-Ms 的抗菌小袋，以评估其对包装面包的保质期和微生物多样性的影响。结果证实，CEO-Ms 成功封装了面包，保留了面包中的挥发性成分，并表现出卓越的热稳定性。值得注意的是，CEO-Ms 在不直接接触面包的情况下有效延长了面包的保质期，同时还抑制了优势菌属，提高了群落多样性。这些研究结果表明，CEO-Ms 可以改变微生物群落结构和多样性，为微生物动态与食品保质期之间的关系提供了新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.