(Natural News) A review focused on the recent advances in the in vitro application of essential oils in systems and in reducing fungal spoilage in bread. The paper was written by researchers from Ghent University in Belgium and it was published in the Journal of Essential Oil Research.
- Several studies have been done demonstrating the potential of essential oils as antifungal food preservatives.
- Despite the numerous reports, only a few studies have used essential oils to preserve bread or other bakery products.
- The impact of essential oils on dough and bread production, as well as the physicochemical, microbiological, and sensorial quality, has not been fully explored.
- Essential oils should be further studied so that they can be used in specific food matrices.
While advances have been made in food preservation, the researchers believe that further research is necessary to understand the mode of action and actual application of essential oils in bread and the bakery industry.
Debonne E, Bockstaele FV, Samapundo S, Eeckhout M, Devlieghere F. THE USE OF ESSENTIAL OILS AS NATURAL ANTIFUNGAL PRESERVATIVES IN BREAD PRODUCTS. Journal of Essential Oil Research. 22 June 2018;30(5):309–318. DOI: 10.1080/10412905.2018.1486239