Accession Number:

ADA456657

Title:

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

Descriptive Note:

Final rept. Jun 2002-Jun 2003

Corporate Author:

ARMY NATICK SOLDIER RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA

Report Date:

2006-10-01

Pagination or Media Count:

19.0

Abstract:

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 VOMvanillin 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 growthno 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 VOMvanillin 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 ugL 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 VOMvanillin can effectively replace the oxygen scavenger.

Subject Categories:

  • Medicine and Medical Research
  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE