Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

• Published in: Journal of food measurement & characterization Vol. 18; no. 12; pp. 9805 - 9818
• Main Authors: Mokhtari, Fatemeh, Mohtarami, Forogh, Sharifi, Akram, Pirsa, Sajad
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2024; Springer Nature B.V
• Subjects: Acceptance tests; Baking; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coating effects; Coatings; Emulsions; Engineering; Essential oils; Food Science; Microbiology; Moisture content; Nanoemulsions; Oils & fats; Original Paper; Potatoes; Preservatives; Sensory evaluation; Shelf life; Solubility; Spoilage; Starch; Tensile strength; Water content; Water vapor; Weight loss; Yeasts; Edible coating; Modified potato starch; Edible film; Clove essential oil; Nanoemulsion; Sponge cake

In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and S...