| Literature DB >> 28946351 |
Jian Ju1, Xiaomiao Xu2, Yunfei Xie2, Yahui Guo2, Yuliang Cheng2, He Qian2, Weirong Yao3.
Abstract
This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67μL/mL, respectively and the MLC were 0.42-0.83 and 0.83-1.67μL/mL, respectively. In normal package cinnamon and clove essential oils could prolong the shelf life of green bean cake 9-10 and 3-4days, respectively and could prolong the shelf life of finger citron crisp cake 5-6 and 2-3days, respectively. And in vacuum package they were 15-16, 8-9, 10-12 and 7-9days, respectively in turn.Entities:
Keywords: Baked foods; Cinnamon essential oil; Clove essential oil; Mold
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Year: 2017 PMID： 28946351 DOI： 10.1016/j.foodchem.2017.07.120
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514