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Biology Articles » Biotechnology » Cinnamon-based packaging to prevent mold in bread and other baked goods
Chemists have created a new type of cinnamon-based paper packaging that could keep baked goods fresher for an extra 10 days.
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that goes moldy is the bane of consumers and bakers alike, ruining
appetites and wasting food and money. Now, researchers in Spain report
development of a new type of paper packaging made with cinnamon oil
that appears to prolong the freshness of bread and other baked goods by
up to 10 days. The packaging, which appears safe and environmentally
friendly, will be described in the Aug. 13 issue of ACS’ Journal of Agricultural and Food Chemistry.
In the new study, Cristina Nerín, A. Rodriguez, and D. Ramón Battle
point out that scientists have tried many different approaches for
fighting mold growth in bread, including ultraviolet light, sterile
packaging, and the use of chemical preservatives. So-called active
packaging, which attacks bread mold with antimicrobials, may provide a
better alternative, the researchers say.
The scientists prepared active packaging composed of paraffin wax paper
with different concentrations of cinnamon essential oil, which has high
antimicrobial activity. They then inoculated fresh white bread with a
common mold species and stored the bread in either plain wax paper or
cinnamon-based wax paper for several days. After just three days, the
packaging containing just 6 percent cinnamon oil inhibited 96 percent
of mold growth, whereas the plain wax paper did not prevent mold
growth, the researchers say. The cinnamon-based wrapper continued to
inhibit mold for up to 10 days.
News release from American Chemical Society (ACS) on August 27, 2008.
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