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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #255984

Title: Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods

item Singh, Mukti
item Liu, Sean
item Felker, Frederick

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/25/2010
Publication Date: 8/25/2010
Citation: Singh, M., Liu, S.X., Felker, F.C. 2010. Jet Cooked Starch and Essential Oil Composites as Antimicrobial Coating on Foods. UJNR Food & Agricultural Panel Meeting. 00:000-000.

Interpretive Summary:

Technical Abstract: An estimated 76 million cases of foodborne disease occur each year in the United States. Foodborne illness result from consumption of food contaminated with pathogens and its toxins. Essential oils such as cinnamon, garlic, oregano are known to possess antimicrobial properties. Stable aqueous starch-lipid composites are prepared by excess steam jet cooking. Different starch sources and many different types of fats, oils, and other hydrophobic materials have been used to develop composites for a wide variety of applications. The objective is to study the efficacy of starch essential oil composites in retarding the microbial growth when coated on fresh foods. The jet cooked starch and essential oils (Cinnamon, Garlic and Oregano) composites when coated on foods like baby carrots formed an invisible layer. The coatings enhanced the color of the peeled cut carrots. Surface white discoloration on carrots during storage as a result of physical and physiological responses to wounding was delayed when the carrots were coated with composites. Growth of E-coli was significantly retarded in composites containing essential oils in comparison to canola oil. Composite can be formulated to combine the advantages of essential oils as antimicrobial agents and starch providing the support matrix for coating on to the foods.