Evaluation of Quality and Shelf-Life Extension of Pita Bread Prepared with Clove Essential

Abstract

The flat pita bread was made using clove essential oil (CEO) at various concentrations, viz: 7.5 µL (S1), 10 µL (S2), and 15 µL (S3), and compared to control (S0) without clove oil. The effects on the sensory profile, physicochemical properties, and microbiological characteristics of Essential Oil (EO) treated and untreated pita bread were examined. Based on the in-vitro analysis, the concentration of CEO was set at 7 µL/plate for Rhizopus sexualis var. americanus and 5 µL/plate for Aspergillus foetidus, respectively. Gas chromatography-mass spectrometry (GC-MS) was employed to examine the CEO's chemical components, the major constituents were Eugenol (84.37%) and caryophyllene (7.649). According to the findings, CEO 15 µL (S3) increased the shelf-life of pita bread up to 6 days, compared to control (S0) was only 3 days. The mean of the physicochemical, and sensory parameters and proximate analysis of the pita bread samples did not differ significantly. Additionally, fungal spores (106) were artificially inoculated in all pita bread samples (S0 to S3), showing fungal growth suppression in (S3) pita bread compared to control (S0) and other concentrations. Conclusively, clove essential oil may be a very effective, sustainable, and promising natural alternative to chemical inhibitors for extending the shelf-life of pita bread.