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Journal of Essential Oil Research Volume 30, 2018 - Issue 5
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The use of essential oils as natural antifungal preservatives in bread products

Els DebonneFaculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium;Laboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, BelgiumCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-3883-1323
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Filip Van BockstaeleFaculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University, Ghent, BelgiumORCID Iconhttp://orcid.org/0000-0001-6878-249X
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Simbarashe SamapundoLaboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food2Know, Ghent University, Gent, BelgiumORCID Iconhttp://orcid.org/0000-0001-6543-5206
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Mia EeckhoutFaculty of Bioscience Engineering, Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium;Laboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, BelgiumORCID Iconhttp://orcid.org/0000-0002-8537-5084
ORCID Icon &
Frank DevlieghereLaboratory of Applied Mycology (MYCOLAB), Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium;Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food2Know, Ghent University, Gent, BelgiumORCID Iconhttp://orcid.org/0000-0003-3754-1225
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Pages 309-318 | Received 25 Apr 2017, Accepted 30 May 2018, Published online: 22 Jun 2018
 
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Abstract

This review addresses the recent advances of the application of essential oils (EOs) in in vitro systems and in bread systems for the reduction of fungal spoilage. Given the number of research articles concerning the use of EOs as potential antifungal food preservatives, it is generally accepted that they must be given further attention for use in specific food matrices. However, despite the numerous articles stating the antifungal effect of EOs, very few report the actual application in bread or other bakery products and the impact addition can have on dough and bread production, physico-chemical, microbiological and sensorial quality. Advances have been made in the area of food preservation, but further research is necessary to fully comprehend the mode of action and to establish actual food applications of EOs in the bread and bakery industry.

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