Application of cinnamon bark emulsions to protect strawberry jam from fungi

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• 作者：Susana Ribes ; Ana Fuentes ; Pau Talens ; ^{pautalens@tal.upv.es} ; Jose Manuel Barat
• 关键词：Natural agents ; Cinnamaldehyde ; Oil-in-water emulsions ; Preservation ; Strawberry jam
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：265-272
• 全文大小：869 K
• 卷排序：78

文摘

Antimicrobial oil-in-water emulsions containing cinnamon bark oil were studied. The methodology used to prepare oil-in-water emulsions was optimized. Fungi suspensions had an important role in the cinnamon bark oil activity. The homogenisation process increased trans-cinnamaldehyde losses. Cinnamon bark oil emulsions were able to prevent fungi growth in strawberry jam.