Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread

Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3–1.9 μm)...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2014-06, Vol.62 (22), p.5214-5219
Hauptverfasser:	Otoni, Caio G, Pontes, Silvania F. O, Medeiros, Eber A. A, Soares, Nilda de F. F
Format:	Artikel
Sprache:	eng
Schlagworte:	anti-infective properties bioavailability Bread - analysis Bread - microbiology breads cloves droplet size edible films Emulsions - chemistry essential oils extensibility Food Packaging - instrumentation Food Preservation - instrumentation Food Preservation - methods Food Storage Fungi - growth & development methylcellulose Methylcellulose - chemistry mixing nanoemulsions Oils, Volatile - chemistry oregano Origanum - chemistry Origanum vulgare Plant Oils - chemistry polymers Polymers - chemical synthesis Polymers - chemistry preservatives shelf life Syzygium - chemistry Syzygium aromaticum ultrasonic treatment yeasts
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