Volume 38 / 4 (2022)

ACTA MICROBIOLOGICA BULGARICA Volume 38 / 4 (2022)

Antimicrobial Effect of Edible Coating with Coriander Essential Oil in

Vegetarian Cake during Storage
Hafize Fidan1*, Stanko Stankov1, Darina Georgieva2, Vanya Gandova3, Albena Stoyanova2,
Sezai Ercisli4
1
Department of Tourism and Culinary Management, Faculty of Economics, University of Food
Technologies, Plovdiv, Bulgaria
2
Department of Technology of Tobacco, Sugar, Vegetable and Essential oils, Technological Faculty,
University of Food Technologies, Plovdiv, Bulgaria
3
Department of Analytical and Physical Chemistry, Technological Faculty, University of Food
Technologies, Plovdiv, Bulgaria
4
Department of Horticulture, Atatürk University, Erzurum, Turkey
Abstract
The present study aimed to evaluate the antimicrobial effect of edible coating with coriander and
chitosan essential oil (1: 0.01 v/v) on the freshness of vegetarian cakes during storage. The antimicrobial
activity of the coriander essential oil was evaluated against certain strains of Gram-positive and Gram-neg-
ative bacteria found in the food industry. The largest diameter of the inhibition zones was obtained by the
Gram-positive bacterium Listeria monocytogenes NCTC 11994 (55.0 mm). The antimicrobial activity of
food coatings against molds and yeasts, fecal coliforms, Salmonella species, and coagulase-positive staph-
ylococci was determined to assess the impact of the edible coating on the final product. The obtained results
confirmed the antimicrobial effect of chitosan and coriander essential oil coating on the development of
mold on the surface of vegetarian cakes during storage of 6 days. The influence of edible coatings on some
physicochemical parameters (total moisture, water activity, volume, specific volume) of vegetarian cakes
during storage and the structural and mechanical properties of the cake products (shrinkage, plasticity, and
springiness) were analyzed. The positive effect of the coating on maintaining the freshness of vegetarian
cakes during storage was reported, as between the third and sixth day, the products with chitosan coatings
and a combination of chitosan and coriander essential oil showed the lowest values of water activity (aw
0.727-0.760). Sensory evaluation of products during storage revealed the presence of a pronounced unusual
odor in products with coriander essential oil.
Keywords: antimicrobial effect, coriander essential oil; edible coatings; chitosan, vegetarian cake
Резюме
Настоящото изследване има за цел да оцени антимикробния ефект на ядивно покритие с
етерично масло от кориандър и хитозан (1: 0,01 v/v) върху свежестта на вегетариански сладкиши
по време на съхранение. Антимикробната активност на етеричното масло от кориандър е оценена
срещу определени щамове Грам-положителни и Грам-отрицателни бактерии, открити в хранително-
вкусовата промишленост. Най-голям диаметър на инхибиращите зони е получен при Грам-
положителната бактерия Listeria monocytogenes NCTC 11994 (55.0 mm). Определена е и антимикроб-
ната активност на хранителните покрития срещу плесени и дрожди, фекални колиформи, видове
Salmonella и коагулаза-положителни стафилококи за да се оцени въздействието на ядливото покритие
върху крайния продукт. Получените резултати потвърждават антимикробния ефект на покритието
от етерично масло от хитозан и кориандър върху развитието на плесен върху повърхността на
вегетариански сладкиши по време на съхранение от 6 дни. Анализирано е влиянието на хранителните
покрития върху някои физикохимични параметри (обща влага, активност на водата, обем, специфичен
обем) на вегетариански сладкиши по време на съхранение и структурно-механичните свойства на
продуктите за торта (свиване, пластичност и еластичност). Отчетено е положителното влияние на

* Corresponding author: [email protected]

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покритието върху запазването на свежестта на вегетарианските сладкиши по време на съхранение,
като между третия и шестия ден продуктите с покрития от хитозан и комбинация от хитозан и
етерично масло от кориандър показват най-ниски стойности на активност на водата (aw 0,727 -
0,760). Сензорната оценка на продуктите по време на съхранение разкри наличието на изразена
необичайна миризма в продукти с етерично масло от кориандър.
Introduction
Recently, food packaging has taken an im- a food coating, it should be considered, and how
portant place in the food industry. The packaging easily feasible it should be. Polysaccharides (starch,
has many functions, the main one being to ensure cellulose, wax, chitosan, fructans, pectin) and oth-
the protection of the product against pathogenic ers find their prominent place in the composition of
microorganisms that may get on the surface of the the coatings (Galus and Kadzinska, 2015).
product and cause spoilage or foodborne illness. The use of natural and synthetic polysaccha-
In addition to these features, the packaging must rides is associated with their water-binding capac-
be informative, and its design must be in the direc- ity. This property makes them a standard compo-
tion of promoting the product. Along with all these nent of food coatings used to extend the shelf life of
achievements, in recent years, the focus has been foods, forming a stable colloidal gel. In this colloi-
on increasing the shelf life by using biodegradable dal system, the water dipoles are in a bound state,
packaging. These developments in food packaging which determines the retention levels in the diffu-
have led to new packaging techniques. One of the sion release of moisture from the product’s interior.
critical developments in this topic is edible films The inclusion of essential oils in the compo-
and coatings. Edible coatings are defined as a thin sition of polysaccharide coatings affects the forma-
layer of protein, polysaccharide, and lipid origin tion of the layered structure of the coating, which
formed between food components or on the surface manifests its functional properties (Campos et al.,
of the food to prevent loss of quality and deterio- 2011; Galus and Kadzinska, 2015; Hassanen et al.,
ration, extend shelf life, and protect the microbial 2015; Kostova et al., 2020; Gandova et al., 2021).
purity and sensory properties of the product. They In the composition of essential oils involved, oxy-
are packaging materials that have attracted atten- gen components have been reported to have intense
tion in recent years, as they do not require complex antimicrobial activity against various microorgan-
technology. They are cheap, derived from natural isms (Campos et al., 2011; Galus and Kadzinska,
compounds, and diverse in their functional proper- 2015; Hassanen et al., 2015). It exhibits an anti-
ties and biodegradability (Campos et al., 2011; Ma- oxidant effect (Bonilla et al., 2012; Alikhani-Kou-
rangoni et al., 2011; Galus and Kadzinska, 2015; paei et al., 2014; Botosoa et al., 2015; Biswas et
Hassanen et al., 2015; Misharina, 2016; Silva and al., 2018) due to the oxygen components contained
Domingues, 2017; Kostova et al., 2020; Gandova in its composition. Emulsifiers can be used on coat-
et al., 2021) ings, which increases the solubility and binding
The search for affordable technologically potential of the coating and can improve the prepa-
adapted alternative solutions for packaging and ration of a coating with specific physical and chem-
protection of aging products has been the subject ical properties. The surfactants have pronounced
of several studies. The packaging protects the cake antimicrobial properties and influence confection-
products from the release of moisture through its ery’s physicochemical and sensory characteristics
composition and properties, which preserves its (Silva and Domingues, 2017). It has been found
freshness but slows down the development of path- that essential oils, including coriander, which have
ogenic microflora. For the quality of cakes, they a compatible flavor with certain foods, such as
must retain their textural characteristics, mainly meat, fish products, or vegetables, can be used in
due to residual moisture, without provoking the chitosan film-forming coatings for edible chitosan
growth of microorganisms (Campos et al., 2011). coatings (Bonilla et al., 2012; Alikhani-Koupaei,
To a large extent, the use of packaging tech- 2014; Hosseini et al., 2016; Olicón-Hernández
nological solutions with biodegradable packaging, et al., 2017; Biswas et al., 2018; Kargozari et al.,
edible food coatings, and a modified atmosphere 2018; Khezerloua et al., 2019; Kouhi et al., 2020;
are methods that preserve the freshness of pasta and Carpena et al., 2021).
their microbial purity (Campos et al., 2011; Galus The industrial production of coriander essen-
and Kadzinska, 2015). When creating alternative tial oil in Bulgaria allows its use in the composition
explanations for the composition and technology of of polysaccharide coatings. The linalool in its com-
316
position determines the aromatic profile close to the The selective growth media were: Listeria
floral ones. The fruits of coriander and its essential Oxford Agar Base with an additive containing
oil are used to flavor various foods - meat dishes cicloheximide (Biolife); ENDO agar (Merck);
and canned food, sausages, bakery and confection- LEIFSON Agar (Merck); Baird Parker Agar Base
ery, cheese, dairy products, candies, chewing gum, (Biolife) with Egg Yolk Tellurite emulsion supple-
etc. (Misharina, 2016). ment (Merck) and Рlate Сount Аgar (Merck), re-
People’s growing interest in vegetarian foods spectively. The media were inoculated with a 24-h
worldwide is growing, as a large part of the pop- suspension of the bacterial species. Melted and
ulation has ethical or nutritional requirements for cooled to 45°C selective media were inoculated
consuming foods obtained without the participation with the tested microorganisms and next equally
of animal products. The creation of technological dispensed into Petry dishes. After setting the me-
solutions aimed at the circular economy, reducing dia, sterile rings (Ø 6 mm) were placed on, and 0.15
the carbon footprint, and expanding the application mL of the sample was put into the rings. As a nega-
of coriander essential oil in the food industry are tive control, a 0.15 μL solution consisting of phos-
relevant in creating adapted packaging solutions. phate-buffered saline (PBS, Sigma, São Paulo, Bra-
These consumers’ needs determined the increased zil) with 0.5% (v/v) Polysorbate 80 (Tween® 80)
interest of researchers in applying sustainable rec- was used. Petry dishes were incubated at 37°C for
ipes and technologies related to creating foods that 24 h or 48 h according to the bacterial species, and
meet consumer demand. then the distinct zone of growth inhibition around
The present study aimed to determine the an- the rings was measured. The used inoculums have
timicrobial effect of coriander essential oil (Cori- resulted in actual concentration cells of – L. mono-
andrum sativum L.) included in the edible coating cytogenes, S. aureus, E. coli, S. enterica into the
on the surface of vegetarian cakes. The influence of responding selective medium about 1 × 104 CFU/
the edible coatings on the freshness of the products mL. The total plate count was estimated by the con-
during the storage process, the development of the ventional plate counting technique using appropri-
microflora, and the change of their textural indica- ate dilution.
tors were assessed. Cake preparation
Materials and Methods The vegetarian cakes are prepared accord-
Essential oil and chemical composition ing to a traditional recipe by applying single-phase
The essential oil is provided by a company breaking of the ingredients with a mixer, complying
and manufacturer from Central Bulgaria. It is an with all the requirements of good manufacturing
easy mobile liquid, with a pale-yellow color and a and hygienic practices. The amount of ingredients
characteristic odor of linalool (ISO 3516). The main used in the recipe is presented based on wheat flour,
compounds of the coriander essential oil (above as follows: wheat flour type 500 (100%), mixed
2%) are: β-linalool (46.98%), α-pinene (8.59%), with cocoa powder (20.83%), and baking powder
camphor (8.05%), γ-terpinene (7.09%), geranyl (4.16%) are sifted through a kitchen sieve. Sun-
acetate (5.63%), limonene (5.25%), p-cymene flower oil (50.00%), crystal sugar (75.00%), salt
(3.78%), camphene (2.48%), and nerol (2.41%) (1.25%), and drinking water (112.50%) are placed
(Kostova et al., 2020). in the confectionery kitchen vessel. The mixture
was stirred with a mixer (Philips Daily Collection
Antimicrobial activity of coriander essential oil HR3705/10) for 5-6 min to obtain a smooth and ho-
Antibacterial activity was tested against mogeneous mass. The resulting cake batter was dis-
Gram-positive bacteria – Listeria monocytogenes tributed in metal baking tins, pre-greased with sun-
NCTC 11994, Staphylococcus aureus ATCC flower oil, and sprinkled with wheat flour, in which
25093, Bacillus subtilis ATCC 6633, Bacillus cere- the cake batter occupied 2/3 of the total volume of
us; and Gram-negative bacteria – Escherichia coli the metal baking trays. The cake dough was baked
ATCC 8739, Salmonella enterica subsp. Enterica for 25 min at 175°C in an electric baking oven.
serovar Abony NCTC 6017, Pseudomonas aerug-
inosa ATCC 6027, and Proteus vulgaris ATCC Preparation of edible coatings
6380. Test microorganism strains were supplied by Two coating samples were prepared: in the
the National Bank for Industrial Microorganisms first coating, chitosan (1% by weight of water) was
and Cell Cultures, Sofia, Bulgaria, with the excep- hydrated for 12 h in water at 25 ± 2°C, then stirred
tion of B. cereus (clinical isolate). for four h using a magnetic stirrer. The second coat-

317
ing sample was obtained as the coriander essential number of molds and yeasts in 1 g of cake sample;
oil (0.01% by weight of water) was added to the coliforms in 1 g of cake sample; Salmonella spp. in
prepared chitosan solution described above. Both 25 g of cake sample and coagulase-positive staphy-
coating samples were applied using a spray method lococci in 1 g of product were determined.
to the cake surface after pre-cooling for 4-5 h. Storage
Physico-chemical characteristics of the cakes The samples obtained were stored for six days
The determination of the physical parameters from the day of their production at room temper-
of the samples (control sample, the chitosan-coat- ature (25±1°C) in polystyrene closures packed at
ed sample, and the sample coated with chitosan one level. The paper aimed to simulate the produc-
and coriander essential oil) was made 12 h after tion conditions under which the respective products
the coatings were applied (Ojagh et al., 2010). The are produced.
total moisture of the samples was determined af- Statistical analyses
ter drying the sample at 105°С until the constant Depending on the type of the studied char-
weight according to standard method AACC 44- acteristic 3 to 12 repetitions of each measurement
15.02 (AACC, 1999). The water activity (aw) of the were done. A method with a level of statistical sig-
obtained cake samples was measured at a constant nificance of p< 0.05 was used for the valuation of
temperature of 25°C with a Novasina AG Neu- the results.
heimstrasse 12 CH-8853 Lachen, Switzerland. The
volume was determined by the small uniform seed Results
displacement method AACC 10-05 2000 (AACC, The antimicrobial activity of the coriander
2000). The specific volume was expressed as the essential oil against the studied pathogenic bacte-
ratio between the vegetarian cake volume to its ria is presented in Table 1. The data showed that
weight. The indices of the structural and mechani- the largest diameter of the inhibition zones was
cal properties of the cake crumb such as shrinkage, obtained by the Gram-positive bacterium L. mono-
plasticity, and springiness were determined with an cytogenes NCTC 11994 (55.0 mm). The diame-
automatic penetrometer (model DSD VEB Fein- ter of the inhibition zones of E. coli ATCC 8739
mess, Dresden, Germany). was smaller compared to the results obtained for
Gram-positive bacteria B. subtilis ATCC 6633 and
Sensory characteristics of the cakes S. aureus ATCC 25093. Coriander essential oil did
The descriptive test for quantitative sensory not affect the other test cultures. The differences in
profiling was used to establish the cakes’ sensory the inhibition zones of different test cultures could
characteristics (shape, color, cell size and uniform- be explained by the differences in the permeability
ity, odor, sweetness, aftertaste, and crumb tender- of their cell walls.
ness), according to the method of ISO 8586. Twelve Changes in moisture during the storage pro-
experienced panelists were selected to guarantee cess of cake products form the leading indicators of
the evaluation accuracy. The intensity of each sen- their quality. Its loss is accompanied by an increase
sory characteristic was recorded on a ten-point lin- in the product’s hardness and lowers its consumer
ear scale after one-hour orientation sessions with quality. The most pronounced moisture losses from
the panelists, where they specified terminology and the product were reported in the control sample be-
anchor points on the scale. The coded samples were tween the third and sixth day of storage (Fig. 1).
shown simultaneously and evaluated in random or- The changes in the moisture content, water
der among panelists. activity, and structural and mechanical indicators
Microbiological analyses of the cakes during the storage process have been studied. The
Antibacterial activity was tested against the obtained results were compared with that of the
test cultures described above. The microbiological control sample. Based on the studied indicators, the
analyses were carried out according to the Bulgar- freshness of the cakes was determined, which was
ian State Standard (BSS EN ISO 4833). Analyses related to the shelf life of the final product.
for total plate count (TPC) (AACC, 2020), molds The physical parameters of the obtained veg-
and yeasts (BSS ISO 21527-1,2), fecal coliforms etarian cakes are presented in Table 2.
(ISO 4831), Salmonella species (BSS EN ISO The photographic images on the sixth day of
6579), and coagulase-positive staphylococci (BSS vegetarian cake and product storage are presented
EN ISO 6888, 2000) were also conducted. Total in Fig. 2.
plate count (TPC) in 1 g of cake sample; the total
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Fig. 1. Moisture changes in vegetarian cake products with food coatings during storage
In this study, the storage (within six days after staphylococci in 1 g of Salmonella spp. in 25 g and
the production) of vegetarian cake samples with ed- fecal coliforms in 1 g, respectively, were detected.
ible coatings was considered for microbial analyses. Up to the 6th day of storage at room temperature
The microbiological characteristics of the vegetar- (25±2°C), no evidence of mold was detected on the
ian cakes during storage are presented in Table 3. samples.
No pathogenic bacteria such as coagulase-positive The sensory evaluation of cakes during six-
day storage clearly showed the presence of a pro-
Table 1. Zones of inhibition of the growth of path- nounced unusual odor in products with coriander
ogenic bacteria of coriander essential oil essential oil. At the same time, panelists reported
Diameter of zones higher levels of product’ softness on the sixth day
Test-microorganisms
of inhibition, mm of vegetarian cake storage (Fig. 3).
Discussion
E. coli ATCC 8739 26.0 ± 0.25 The biological activity of essential oils de-
pends on the groups of compounds contained in
them, arranged in the following sequence: phe-
nols>alcohols>aldehydes>ketones>esters>hy-
S. entericа NCTC 6017 -* drocarbons (Gabrielli et al., 1988). The coriander
essential oil contained various oxygen-containing
components: alcohols (77.79%), ketones (12.44%),
esters (9.05%), and oxides (0.47%). The main ox-
P. aeruginosa ygen-containing compounds were the monoterpene
-
ATCC 6027
alcohol linalool (46.98%), followed by the mono-
terpene ketone camphor (8.05%), and the mono-
P. vulgaris ATCC 6380 -* -* terpene ester geranyl acetate (5.63%) (Gandova et
al., 2021). The data showed that the alcohol content
was the highest due to antibacterial activity. The
S. аureus ATCC 25093 23.0 ± 0.20
differences in the inhibition zones of test cultures in
the present study and that of Kostova et al. (2020),
who analyzed the same essential oil, could be due
to the applied analysis method (Table 1), respec-
B. subtilis ATCC 6633 36.0 ± 0.35
tively paper with the dripping of the essential oil
and with metal rings in which the essential oil is
B. cereus placed. Differences in the antimicrobial activity of
*- * the coriander essential oil in this study and those
(clinical isolate)
reported in the literature could be explained by the
L. monocytogenes differences obtained in the chemical composition
55.0 ± 0.52 of the oil, which depends on climatic and soil con-
NCTC 11994
ditions.
* no inhibitory activity was detected Despite the obtained values for antimicrobi-
319
Table 2. Physical characteristics of a vegetarian cake with an edible coating (the values are mean ± SD
(p ≤ 0.05).)
Physical Storage time, days
characteristics First Third Sixth
Control Chitosan Chitosan Control Chitosan Chitosan Control Chitosan Chitosan
sample with sample with sample with
coriander coriander coriander
essential essential essential
oil oil oil
Water 0.894 0.895 0.896 0.869 0.840 0.835 0.852 0.727 0.760
activity ±0.031 ±0.022 ±0.011 ±0.076 ±0.012 ±0.051 ±0.020 ±0.022 ±0.043
Volume, cm3 155.67 157.67 155.00 149.00 155.00 155.00 138.33 149.67 151.00
±1.53 ±1.53 ±2.00 ±2.00 ±1.00 ±3.00 ±3.06 ±3.06 ±6.00
Specific 3.57 3.54 3.53 3.39 3.53 3.59 3.37 3.39 3.26
volume, cm3/g ±0.01 ±0.02 ±0.03 ±0.05 ±0.02 ±0.06 ±0.27 ±0.18 ±0.22
Shrinkage, 127.00 134.33 144.00 115.00 121.67 138.67 98.67 124.67 131.67
[PU]1 ±2.00 ±4.04 ±2.65 ±3.61 ±3.79 ±4.73 ±0.16 ±3.21 ±3.06
Springiness, 49.00 44.33 47.00 22.67 29.00 42.33 20.67 31.33 46.00
[PU]2 ±2.65 ±0.58 ±2.00 ±2.08 ±1.00 ±1.53 ±1.53 ±153 ±1.00

Fig. 2. Images of vegetarian cakes with edible coatings on the sixth day of storage

Fig. 3. Sensory characteristics of vegetarian cakes with food coatings in the process of storage

320
Table 3. Microbiological characteristics of the vegetarian cake samples with edible coatings during sixth-
day storage
Edible coating
Microbiological parameters Storage time, [day] Chitosan with coriander
Control sample Chitosan
essential oil
1 -* - -
Total plate count, [CFU/g] 3 - -
6 1.2 x 103 - -
1 - - -
Molds and yeasts, [CFU/g] 3 - - -
6 3.1 x 102 - -
1 - - -
Coliforms, [CFU/g] 3 - - -
6 - - -
1 - - -
Salmonella spp. in 25 g 3 - - -
6 - - -
1 - - -
Coagula sepositive
3 - - -
staphylococci, [CFU/g]
6 - - -
CFU/g - Colony forming Units per gram
*- = Not detected

al activity, essential oils were rarely used in pure release were reported for vegetarian cake products
form and concentration, which can change their ac- treated with an edible coating of chitosan and cori-
tion. In food technology, they were used in various ander essential oil. Moisture losses during the first
concentrations, determined by their aromatic, taste, three days of storage averaged about 0.69%, main-
and even toxic effects (Campos et al., 2011; Galus taining the rate of moisture release during the sec-
and Kadzinska, 2015; Kostova et al., 2020). Under ond stage of storage (0.63%). Moisture loss in the
these conditions, the impact of coriander essential sample coated with chitosan and coriander essential
oil in the composition of edible coating using 1% oil for the entire storage period was about 1.32%.
of the amount of the aqueous phase in combination Moisture losses changed the phase distri-
with polysaccharide - chitosan was evaluated. bution in the inner layers of the product (Fig. 2),
Determining the moisture content in the com- which was also manifested in the volume character-
position of cake products was an essential element istics of the samples (Gomez et al., 2007; Marudo-
for assessing their quality during storage (Gomez va et al., 2020). The images showed the destruction
et al., 2007; Botosoa et al., 2015; Marudova et al., of the cake product’s core.
2020). The ratio of water in the food system and its In the samples with food coating of chitosan
associated form affected aging, outlining the mois- and coriander essential oil, the volume of the prod-
ture transfer processes from the inner to the outer ucts decreases by an average of 8%. In contrast, the
layers of the product (Botosoa et al., 2015; Biswas volume was reduced by about 20% in the control
et al., 2018). sample. In the chitosan-coated sample, the volume
The change in the moisture of vegetari- decreased by about 12% on average without the
an control cakes (Fig. 1.) followed a downward participation of chitosan essential oil. The chang-
trend, which was about 2.17% between the first es in the values of moisture and water activity of
and third day. In the samples treated with chitosan the studied samples outlined the changes following
edible coating, the total moisture of the products the changes in the textural indicators of the cakes.
decreased significantly between the first and third Increasing the hardness of the products is direct-
day of storage (about 1.35%). The moisture reduc- ly related to the processes of moisture release. The
tion rate was two times higher (0.62%) between the values of the individual textural characteristics con-
third and sixth days. The lowest values of moisture firmed the protective effect of the edible coating

321
with chitosan and essential oil, taking into account tics. Higher values of moisture in the product were
that the shrinkage between the first and sixth day decisive in the taste and sensory characteristics of
of storage decreases by only 8% in the sample with foods that contain higher amounts of fat, as is the
chitosan coating the reduction was about 10%. case with vegetarian cakes in the present study.
The data showed that six-day storage of veg- Conclusions
etarian cake coated with chitosan and coriander The present study provided scientific data for
essential oil led to increased values of moisture the possibility of using coriander essential oil in
content (22.65%), which confirmed the better struc- combination with polysaccharide (chitosan) in the
tural and mechanical parameters - shrinkage (6.00 composition of edible coatings for the production
PU) and elasticity (46.00 ± 1.00 PU) at the end of of vegetarian cakes. The analysis of the structur-
storage. al-mechanical indicators confirmed the influence of
The mentioned physical changes in the cake the edible coating on the shrinkage of the samples
products were directly related to the participation during storage. The positive effect on preserving
of the food coatings. The presence of essential oils the freshness of the cakes during storage was re-
in the composition of food coatings had a beneficial ported. The products with chitosan coatings and a
effect on suppressing diffusion processes by creat- combination of chitosan and coriander essential oil
ing additional lipid layers that prevented the rapid showed the lowest water activity values (aw 0.727-
release of moisture on the surface of the dough’s 0.760) between the third and sixth days. The con-
semi-finished product (Gomez et al., 2007; Botosoa trol sample recorded the most significant changes
et al., 2015). It represents protection for some vol- in the values of the studied indicators - compress-
atile components that form the aromatic and senso- ibility and elasticity during storage. According to
rial potential of the products. the obtained values, the edible coatings could be
The transfer of moisture from the inner to revealed as a barrier to moisture loss and maintain
the outer layers of the product increases the water the products’ softness during storage. In this way,
activity on the surface, which is a prerequisite for the influence of edible coatings on the aging pro-
mold development (Table 3). The presence of pol- cesses of the food environment related to moisture
ysaccharide coating creates conditions for absorp- loss can be established.
tion of the released moisture, which is not a favora-
ble environment for the growth of microorganisms. References
The absence of microorganisms during the storage AACC (American Association of Cereal Chemists) (1999).
International approved methods of analysis 44-15.02
of cakes with edible coatings could be explained by Moisture – air-oven method. 11th ed. St. Paul, Minn,
both the antimicrobial activity of chitosan (Kouhi USA: AACC International.
et al., 2020; Carpena et al., 2021) and coriander es- AACC (American Association of Cereal Chemists) (2000).
sential oil (Galus and Kadzinska, 2015; Hassanen International method 10-05, guidelines for measurement
et al., 2015; Misharina, 2016). of volume by rapeseed displacement. Approved method of
Studies have shown that the combination of the American Association of Cereal Chemists.
Alikhani-Koupaei, M., M. Mazlumzadeh, M. Sharifani, M.
chitosan and coriander essential oil is very suita- Adibian (2014). Enhancing stability of essential oils by
ble for application in edible films for food products microencapsulation for preservation of button mushroom
with short shelf life while retaining their nutritional during postharvest. Food Sci. Nutr. 2: 526–533.
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