Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta

• Published in: Journal of stored products research Vol. 108; p. 102389
• Main Authors: Aslan, Mine, Ertaş, Nilgün, Demir, Mustafa Kürşat
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2024
• Subjects: Antifungal; Fresh pasta; Liposome; Natural preservation; Shelf life; Liposome; Natural preservation; Fresh pasta; Shelf life; Antifungal
• ISSN: 0022-474X
• DOI: 10.1016/j.jspr.2024.102389

The aim of this research was to the effect of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes (from 0.1% to 0.5%) on the shelf-life of fresh pasta during 28 days of storage in the refrigerator (4 ± 1 °C). The liposomeadded fresh pasta samples were examined concerning some physical, chemical, sensory, and microbiological properties. According to the results, the addition of extract-loaded liposomes reduced weight increase, volume increase, and also increased cooking loss. The incorporation of Syzygium aromaticum-loaded liposomes resulted in a significantly higher increase in total phenolic content and antioxidant activity of fresh pasta. In which the increase of the total phenolic content and antioxidant activity at the end of storage (28 days) were from 259.20 to 288.13 mg GAE/kg and from 48.65% to 56.79%, respectively. However, moisture content and water uptake demonstrated a reduction following a 28-day storage period. The results of yeast and mold analyses revealed that after 28 days of storage, Syzygium aromaticum liposome-loaded fresh pasta samples had a lower yeast and mold count than other samples. In terms of sensory evaluation, the samples were generally found to be of an acceptable standard, with ratings above a certain average. [Display omitted] •Plant extracts were successfully loaded into liposomes and incorporated in fresh pasta.•The incorporation of liposomes into fresh pasta affected physical properties.•Fresh pasta containing liposomes demonstrated a higher total phenolic content and antioxidant activity.•Liposomes provided superior microbiological protection during the 28-day.•With incorporate the liposomes was obtained sensorial acceptable scores.