Properties and Antifungal Effect of Chitosan Film Incorporating Orange Essential Oil on the Shelf Life of Orange Flavored Butter Cake
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Abstract
This study investigated the properties of chitosan film incorporating orange essential oil at 0.7% and 1.4% (v/v) compared to pure chitosan film. Chitosan film with 1.4% orange essential oil had much better elongation but the strength and water vapor transmission rate were lower. The application of orange essential oil film to extend the shelf life of orange flavored butter cake was the aim of this study. An antifungal effect against mold on orange flavored butter cake was also evaluated. The comparative trials between wrapping pure chitosan film and chitosan film with 0.7% and 1.4% of orange essential oil around the cake were studied at 25°C for 10 days. Cake wrapped by film containing 1.4% orange essential oil had the best texture and least weight loss. The cake surface was observed daily for the growth of mold. The study showed that cake wrapped in stretch film, chitosan film with 0, 0.7 and 1.4% orange essential oil had 2, 4, 7 and more than 10 days shelf life, respectively. Chitosan film with 1.4% orange essential oil provided the best mold inhibition. Therefore, orange essentialoil can improve chitosan film properties and prolong the shelf life of orange cake with acceptable sensory characteristics.
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References
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