Encapsulation of essential oils for application as a natural preservative in industrialized breads

• Grant number: 25/19880-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2025
• End date: November 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Alexia Rosas Ketelhute Sampaio
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

This study aims to develop a natural preservative for packaged bread by encapsulating essential oils, with the objective of replacing synthetic preservatives traditionally used in bakery products. The importance of encapsulation lies in its ability to protect the active compounds, mitigate negative impacts on flavor and fermentation, and enhance stability, thereby yielding foods of higher quality and extended shelf-life. Preliminary microbiological studies have enabled the selection of an optimized blend of essential oils exhibiting a synergistic effect against spoilage microorganisms in bread. In this project, the essential oil blend will be encapsulated using spray drying, spray chilling, and a combined process. These different techniques will allow for the evaluation of particle stability, process efficiency, and the controlled release profile of the active compounds through physicochemical analyses. Furthermore, rheological analyses will be conducted using a rheofermentometer to assess any potential interference of the encapsulated systems with dough fermentation. The most promising formulations will be applied to bread which will be subjected to quality analyses, including moisture content, water activity, color, pH, titratable acidity, and texture, which are fundamental for evaluating stability and technological performance. The results obtained will be evaluated using statistical tests (ANOVA and Tukey's test, p<0.05) to ensure data reliability and to identify the most effective treatments. This project is part of a research line linked to a Doctoral thesis focused on the development of encapsulated natural preservatives for industrialized bread. (AU)