Extending shelf life and optimizing effective parameters by using clove oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis oleum) in bread: thermal, morphological and sensory approach

• Published in: Journal of food science and technology Vol. 60; no. 12; pp. 3002 - 3013
• Main Authors: Şahin, Fatma İrem, Acaralı, Nil
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.12.2023; Springer Nature B.V
• Subjects: Additives; Bread; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Consumer surveys; Differential thermal analysis; Essential oils; Eugenol; Food Science; Fruits; Moisture; Nutrition; Optimization; Optimization techniques; Original Article; Parameters; Polarized light; Quality management; Rheological properties; Shelf life; Temperature effects; Clove oil; Box-Behnken; Essential oil; Orange oil; Bread
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-023-05827-8

The aim of the present study was to extend the shelf life of bread by using organic additives and optimization techniques. Quadruple effects of temperature (−18, + 4, + 20 °C), clove oil (0, 1, 2%), orange oil (0, 1, 2%), residence time (7, 14, 21 days) were investigated to determine optimum bread as moisture response. Quadratic model was found to be suitable with an accuracy of 0.9854 for moisture response. Rheological properties remained intact for 7 days at 20 °C in bread with 1% clove oil and 1% orange oil added. The effect of 4 effective parameters from 3 levels was examined with Box-Behnken in Design Expert. Optimum and control samples at two different temperatures were determined with SEM, TG–DTA and polarized light microscope. Consumer survey was conducted as appearance, colour, smell for optimum, control samples for bread and cake. It was concluded that bread samples could be stored with clove and orange oil at + 20 °C with period of 7 days without losing their quality properties. Graphical abstract