Chapter 48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus fl avus and Possible Application in Extending the Shelf Life of Bread

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. S. Nanasombat,
  2. N. Piumnoppakun,
  3. D. Atikanbodee and
  4. M. Rattanasuwan

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch48

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Nanasombat, S., Piumnoppakun, N., Atikanbodee, D. and Rattanasuwan, M. (2010) Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus fl avus and Possible Application in Extending the Shelf Life of Bread, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch48

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Department of Applied Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • cinnamon essential oil and water activity - growth inhibition of Rhizopus stolonifer and Aspergillus flavus;
  • 1.3% cinnamon - greatest inhibitory effect;
  • bread spoilage - causation by mold growth;
  • Rhizopus stolonifer and Aspergillus flavus - growth at characteristic water activity of bread;
  • cinnamon - possession of antifungal activity;
  • antifungal activities of cinnamon - examination by agar dilution method;
  • cinnamon oil - highest antifungal activity against R. stolonifer and A. flavus

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • References