Development of Volatile Oil of Mustard and Vanillin as an Effective Food Preservation System for Military Bread and Baked Goods

摘要

The objective of this study was to determine if the combination of volatile oil of mustard (VOM) vanillin is an effective food preservation system for molds and yeast. Four bread spoilage organisms were evaluated in the study Penicillium notatum, Rhizopus stolonifer, Aspergillus niger, and Saccharomycopsis fibuligera. The VOM/vanillin preservation system was evaluated in an impermeable packaging material developed by the military. Challenge studies were done in both potato dextrose agar (PDA) and military bread. The effectiveness of the preservation system was determined by growth/no growth criteria. The concentration of vanillin or VOM needed to inhibit each spoilage organism varied. Aspergillus niger was the most resistant organism to vanillin, >2000 ppm was needed for inhibition. In contrast, Rhizopus stolonifer was resistant to VOM. However, when the combination of VOM/vanillin was used together there was an additive effect or possibly a synergistic effect on both organisms. It was determined that 1500 ppm of vanillin in bread and 155 ug/L of VOM in the headspace of the packaging inhibited the outgrowth of both organisms for greater than three months. These results suggest that the preservation system of VOM/vanillin can effectively replace the oxygen scavenger.