بکارگیری فوم نشاسته حاوی اسانس روغنی دارچین برای جلوگیری از رشد کپک نان بسته بندی شده

In the recent years, considerable attention has been allocated in the area of using naturalpreservatives (essentialoils) in foods. thisstudywasdesigned toevaluatethe use of starchfoam containing essentialoilto preventmold growthand improvepackaged bread shelf life.for this purpose,first cinnamon essential oilwas extractedwith water bydistillation methodand its minimuminhibitory concentrationwas determined, then250 gramssamplesofbreadwithinpolypropyleneplastic bagswas prepared. various amounts ofcinnamonessential oil (500, 750, 1000 and 1500ppm)with 1g ofstarch foam powderinsidesterilizedfilter paper were placed inthesepackages. the control samplesalsowereparcels containing starch and withoutaddingessential oil. thencontrolandtreatedsamples wereevaluated threetimes eachthree daysfor 15 daysformoldcontamination, andsensorycharacteristics. the obtained results of multi way and intergroup repeated tests indicated that significant difference (p < 0/05) exists between the control groups and various groups containing cinnamon essential oil in terms of microbial content. in the samples containing essential oils, less increase was observed for microbial load content and with increasing concentrations of cinnamon essential oil. it can be concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at normal temperature (25 °c), the corruption process of bread can be postponed of 3 day to 6 days and it can be used as an appropriate natural and antifungal preservative in packaging of bread.