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Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage.
- Source :
-
Journal of the science of food and agriculture [J Sci Food Agric] 2021 Oct; Vol. 101 (13), pp. 5599-5607. Date of Electronic Publication: 2021 Mar 30. - Publication Year :
- 2021
-
Abstract
- Background: The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products.<br />Results: OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma.<br />Conclusion: The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.<br /> (© 2021 Society of Chemical Industry.)
- Subjects :
- Antifungal Agents chemistry
Antifungal Agents metabolism
Antifungal Agents pharmacology
Aspergillus flavus drug effects
Digestion
Food Additives metabolism
Food Additives pharmacology
Humans
Odorants analysis
Oils, Volatile metabolism
Oils, Volatile pharmacology
Plant Oils metabolism
Plant Oils pharmacology
Starch metabolism
Taste
Triticum metabolism
Aspergillus flavus growth & development
Food Additives chemistry
Oils, Volatile chemistry
Plant Oils chemistry
Triticum microbiology
Subjects
Details
- Language :
- English
- ISSN :
- 1097-0010
- Volume :
- 101
- Issue :
- 13
- Database :
- MEDLINE
- Journal :
- Journal of the science of food and agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 33709436
- Full Text :
- https://doi.org/10.1002/jsfa.11211