Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread
Bibliographic record
Abstract
Bread spoilage caused by molds is a major concern for the bakery industry.Traditionally, bread is preserved by chemical preservatives, such as propionic and sorbic acids.Owing to consumer demand for "natural" foods with extended shelf life, there is an increasing interest in replacing chemical preservatives in bread with essential oils (EOs) as natural preservatives.In this study, a number of EOs were investigated for their antifungal activity against molds isolated from moldy bread.Cinnamon EO exhibited marked antimicrobial activity and its estimated minimum inhibitory concentration (MIC) was in the range of 31-125 ppm.The efficacy of sachets containing cinnamon oil in inhibiting filamentous fungi isolated from moldy bread was investigated in vitro and in situ, while in situ growth of molds was inhibited in the presence of sachets containing 25-1000 µL of cinnamon EO (CIN-03) in a sealed system for 14 days at room temperature.Sachets containing 50 µL or higher levels of CIN-03 showed fungicidal effect.Active packaging combined with 500 µL to 1000 µL of CIN-03 in sachets increased the shelf life of bread slices packaged in plastic bags by more than 14 days.The shelf life of whole wheat bread loaves was extended to 6 days using the sachets containing 250 µL to 1000 µL of CIN-03.The results of this work demonstrated that packaging of sliced bread with sachets containing cinnamon EO provides an innovative and effective means of extending the shelf life of bread products.Ismail.I have learnt a lot from his course and his guidance in lab.I am also very grateful for financial assistance provided to support part of my expensive tuition and the extra help for my offcampus life.Secondly, I would like to convey my special thanks to Dr. Jacqueline Sedman, for being willing to listen to my questions and provide useful suggestions.And importantly, I really appreciate that her time in reading my writings and her dedication in editing the
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".