Journals Information
Food Science and Technology Vol. 11(3), pp. 133 - 144
DOI: 10.13189/fst.2023.110301
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Evaluation of Quality and Shelf-Life Extension of Pita Bread Prepared with Clove Essential
Malathy S. 1,2, Periyar Selvam S. 1,*, Emmanuel Rotimi Sadiku 3
1 Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India
2 Department of Food Technology, Hindustan Institute of Technology and Science, Padur, Kalambakkam, Chennai 603103, Tamil Nadu, India
3 Department of Chemical, Metallurgical and Materials Engineering, Institute of Nanoengineering Research (INER), Tshwane University of Technology, Pretoria West Campus, Staatsartillerie Rd, Pretoria, 0183, Republic of South Africa
ABSTRACT
The flat pita bread was made using clove essential oil (CEO) at various concentrations, viz: 7.5 碌L (S1), 10 碌L (S2), and 15 碌L (S3), and compared to control (S0) without clove oil. The effects on the sensory profile, physicochemical properties, and microbiological characteristics of Essential Oil (EO) treated and untreated pita bread were examined. Based on the in-vitro analysis, the concentration of CEO was set at 7 碌L/plate for Rhizopus sexualis var. americanus and 5 碌L/plate for Aspergillus foetidus, respectively. Gas chromatography-mass spectrometry (GC-MS) was employed to examine the CEO's chemical components, the major constituents were Eugenol (84.37%) and caryophyllene (7.649). According to the findings, CEO 15 碌L (S3) increased the shelf-life of pita bread up to 6 days, compared to control (S0) was only 3 days. The mean of the physicochemical, and sensory parameters and proximate analysis of the pita bread samples did not differ significantly. Additionally, fungal spores (106) were artificially inoculated in all pita bread samples (S0 to S3), showing fungal growth suppression in (S3) pita bread compared to control (S0) and other concentrations. Conclusively, clove essential oil may be a very effective, sustainable, and promising natural alternative to chemical inhibitors for extending the shelf-life of pita bread.
KEYWORDS
Antifungal Activity, Caryophyllene, Eugenol, GC-MS Analysis, Proximate Analysis
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Malathy S. , Periyar Selvam S. , Emmanuel Rotimi Sadiku , "Evaluation of Quality and Shelf-Life Extension of Pita Bread Prepared with Clove Essential," Food Science and Technology, Vol. 11, No. 3, pp. 133 - 144, 2023. DOI: 10.13189/fst.2023.110301.
(b). APA Format:
Malathy S. , Periyar Selvam S. , Emmanuel Rotimi Sadiku (2023). Evaluation of Quality and Shelf-Life Extension of Pita Bread Prepared with Clove Essential. Food Science and Technology, 11(3), 133 - 144. DOI: 10.13189/fst.2023.110301.