04/29/2019 / By Evangelyn Rodriguez
A review focused on the recent advances in the in vitro application of essential oils in systems and in reducing fungal spoilage in bread. The paper was written by researchers from Ghent University in Belgium and it was published in the Journal of Essential Oil Research.
While advances have been made in food preservation, the researchers believe that further research is necessary to understand the mode of action and actual application of essential oils in bread and the bakery industry.
Journal Reference:
Debonne E, Bockstaele FV, Samapundo S, Eeckhout M, Devlieghere F. THE USE OF ESSENTIAL OILS AS NATURAL ANTIFUNGAL PRESERVATIVES IN BREAD PRODUCTS. Journal of Essential Oil Research. 22 June 2018;30(5):309–318. DOI: 10.1080/10412905.2018.1486239
Tagged Under: antibacterial, Antifungal, antifungal preservatives, Antimicrobial, bread, essential oils, food additives, Food Preservation, food science, Food storage, fungal spoilage, natural preservatives, research