Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product

Food Res Int. 2017 Jun:96:154-160. doi: 10.1016/j.foodres.2017.03.006. Epub 2017 Mar 4.

Abstract

The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.

Keywords: Benzalkonium chloride (PubChem CID: 15865); Complex coacervation; Ethylene glycol (PubChem CID: 174); Food spoilage; Fungi; Natural food preservative; Plitidepsin (PubChem CID: 44152164); Thyme oil.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Infective Agents / isolation & purification
  • Anti-Infective Agents / pharmacology*
  • Cooking / methods*
  • Food Microbiology / methods*
  • Food Preservation / methods*
  • Food Preservatives / isolation & purification
  • Food Preservatives / pharmacology*
  • Food Storage
  • Hot Temperature
  • Microbial Sensitivity Tests
  • Oils, Volatile / isolation & purification
  • Oils, Volatile / pharmacology*
  • Thymus Plant* / chemistry
  • Time Factors

Substances

  • Anti-Infective Agents
  • Food Preservatives
  • Oils, Volatile