Yuncheong Choi, Ji Sou Lyu, Jung-Soo Lee, Yoonjee Chang, Jaejoon Han
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Industrial-scale antifungal film incorporated with Cinnamomum cassia oil: enhancing bread quality attributes and evaluation of organoleptic properties.
This research aims to develop an antifungal packaging film to mitigate the quality deterioration of mass-produced bread for industrial purposes. Various antifungal agents were tested against four target fungi; Aspergillus niger, A. flavus, Penicillium corylophilum, and Neurospora sp.; commonly found in bread, to replace the commercial antifungal film. Among them, Cinnamomum cassia essential oil (CEO) exhibited strong antifungal activity, with MIC values below 100 ppm against all tested strains. We implemented the CEO-incorporated powder onto the multilayered packaging film and subsequent packaging trials were conducted on the industrial packaging machinery. Organoleptic analyses using electronic tongue and electronic nose revealed that the application of CEO maintained the bread's flavor and aroma throughout storage, implying the newly developed CEO-treated film was comparably preferred to the conventional material. Therefore, this investigation highlights the promising potential of CEO's effective antifungal agent to combat bread quality deterioration during distribution for industrial operations.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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