Impact of encapsulated orange essential oil with beta-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage
J Sci Food Agric. 2021 Mar 11. doi: 10.1002/jsfa.11211. Online ahead of print.
BACKGROUND: The majority of studies with essential oils in foods focuses mainly on improving the shelf life of products; however, this study goes further and demonstrates the effect of essential oil not only on conservation properties but also the effect of free and encapsulated orange essential oil (OEO) in technological, sensorial and digestibility properties of bakery products.
RESULTS: OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding to texture profile and starch digestibility the following results were observed: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively); the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma being preferred by 60% of the panelists; while the cake with β-CD/OEO presented a very slight orange taste and aroma.
CONCLUSION: The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective in the conditions tested (OEO concentration and baking temperatures) compromising the action of the OEO as a natural flavoring and preservative agent. This article is protected by copyright. All rights reserved.