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New Cinnamon-Based Active Paper Packaging against Rhizopusstolonifer Food Spoilage
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A new active paper package based on the incorporation of cinnamon essential oil to solid wax paraffin as an active coating is proposed, developed, and evaluated. The antifungal activity of the active paper is tested against Rhizopusstolonifer, and the results demonstrate that 6% (w/w) of the essential oil in the active coating formulation completely inhibits the growth of R. stolonifer, whereas 4% still has strong antimicrobial activity in in vitro conditions. Then, active paper is evaluated with actual food, sliced bread, using different storage times. After 3 days of storage, almost complete inhibition is obtained with 6% cinnamon essential oil. Qualitative analysis by solid-phase microextraction and determination of cinnamaldehyde in the sliced bread were also performed and confirmed the strong correspondence between the inhibition of the mold and the amount of cinnamaldehyde in the bread.
Keywords:
Bread spoilage; Rhizopusstolonifer; active paper packaging; cinnamon; cinnamaldehydeCiting Articles
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This article has been cited by 4 ACS Journal articles (4 most recent appear below).
Biochemical Properties of Bioplastics Made from Wheat Gliadins Cross-Linked with Cinnamaldehyde
M. Pau Balaguer, Joaquín Gómez-Estaca, Rafael Gavara, and Pilar Hernandez-MunozJournal of Agricultural and Food Chemistry2011 59 (24), 13212-13220Biochemical Properties of Bioplastics Made from Wheat Gliadins Cross-Linked with Cinnamaldehyde
M. Pau Balaguer, Joaquín Gómez-Estaca, Rafael Gavara, and Pilar Hernandez-MunozJournal of Agricultural and Food Chemistry2011 59 (24), 13212-13220The aim of this work has been to study the modification of gliadin films with cinnamaldehyde as a potential cross-linker agent. The molecular weight profile and cross-linking density showed that cinnamaldehyde increased reticulation in the resulting ...
Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes
Angel Rodriguez-Lafuente, Cristina Nerin and Ramon BatlleJournal of Agricultural and Food Chemistry2010 58 (11), 6780-6786Active Paraffin-Based Paper Packaging for Extending the Shelf Life of Cherry Tomatoes
Angel Rodriguez-Lafuente, Cristina Nerin and Ramon BatlleJournal of Agricultural and Food Chemistry2010 58 (11), 6780-6786A new active paraffin coating for paper and board was evaluated for antimicrobial protection and decay retardation for cherry tomatoes. Different active agents were evaluated against Alternaria alternata fungus both in vitro and in vivo using artificially ...
Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films
Laura Gutiérrez, Ana Escudero, Ramón Batlle and Cristina NerínJournal of Agricultural and Food Chemistry2009 57 (18), 8564-8571Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films
Laura Gutiérrez, Ana Escudero, Ramón Batlle and Cristina NerínJournal of Agricultural and Food Chemistry2009 57 (18), 8564-8571Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so ...
Antimicrobial Behavior of Polyelectrolyte−Surfactant Thin Film Assemblies
Charlene M. Dvoracek, Galina Sukhonosova, Michael J. Benedik and Jaime C. GrunlanLangmuir2009 25 (17), 10322-10328Antimicrobial Behavior of Polyelectrolyte−Surfactant Thin Film Assemblies
Charlene M. Dvoracek, Galina Sukhonosova, Michael J. Benedik and Jaime C. GrunlanLangmuir2009 25 (17), 10322-10328Layer-by-layer (LbL) assembly, a technique that alternately deposites cationic and anionic materials, has proven to be a powerful technique for assembling thin films with a variety of properties and applications. The present work incorporates the ...
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History
- Published In Issue August 13, 2008
- Article ASAPJuly 16, 2008
- Received: March 6, 2008
Accepted: June 10, 2008
Revised: June 5, 2008
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