New cinnamon-based active paper packaging against Rhizopusstolonifer food spoilage.
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Summary
The antifungal activity of the active paper is tested against Rhizopusstolonifer, and the results demonstrate that 6% (w/w) of the essential oil in the active coating formulation completely inhibits the growth of R. stolonifer.
- Type
- article
- Published
- 2008-07-16
- Cited by
- 155
- References
- 20
- OpenAlex
- https://openalex.org/W2073786056
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:40257680
Keywords
Cinnamaldehyde, Food spoilage, Active packaging, Food science, Essential oil
References
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- Early detection and differentiation of spoilage of bakery products
- Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
- Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
- Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil
- Developments in the active packaging of foods
- Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens.
- Antifungal activity of some essential oils.
- Characterization of the action of selected essential oil components on gram-negative bacteria
- Anhydrides as antimycotic agents added to polyethylene films for food packaging
- Controlling of the food-relevant fungi Cladosporium herbarum, Eurotium repens, Penicillium expansum und Rhizopus stolonifer by use of spices in wheat bread
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- Incorporation of natural antimicrobial agents into starch-based material for food packaging
- Preliminary studies on the antimicrobial activity of essential oils against food borne bacteria and toxigenic fungi.
- Combined effect of bacteriocin with gold nanoparticles against food spoiling bacteria - an approach for food packaging material preparation.
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- WITHDRAWN: Review on antimicrobial packaging containing essential oils and their active biomolecules
- Determination of fifteen active compounds released from paraffin-based active packaging in tomato samples via microextraction techniques
- Biochemical properties of bioplastics made from wheat gliadins cross-linked with cinnamaldehyde.
- New antimicrobial active package for bakery products.
- Performance of an active paper based on cinnamon essential oil in mushrooms quality.
- Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.
- Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria
- Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging
- Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil
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