Shuang Zhao , Yuxin Liu , Ting Zhang , Weifen Qiu , Xing Chen , Guangyu Wang
{"title":"微胶囊肉桂精油延长面包保质期并改变微生物多样性","authors":"Shuang Zhao , Yuxin Liu , Ting Zhang , Weifen Qiu , Xing Chen , Guangyu Wang","doi":"10.1016/j.fbio.2024.105078","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105078"},"PeriodicalIF":4.8000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity\",\"authors\":\"Shuang Zhao , Yuxin Liu , Ting Zhang , Weifen Qiu , Xing Chen , Guangyu Wang\",\"doi\":\"10.1016/j.fbio.2024.105078\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"62 \",\"pages\":\"Article 105078\"},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224015086\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224015086","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity
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.
Food BioscienceBiochemistry, 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.