SLICED BREAD PRESERVATION THROUGH OREGANO ESSENTIAL OIL-CONTAINING SACHET AMANDA TAFURI PANIAGO PASSARINHO 1 , NATÁLIA FIALHO DIAS 2 , GEANY PERUCH CAMILLOTO 3,6 , RENATO SOUZA CRUZ 3 , CAIO GOMIDE OTONI 4,5 , ALLAN ROBLEDO FIALHO MORAES 2 and NILDA DE FÁTIMA FERREIRA SOARES 2 1 Federal University of Ouro Preto, Outro Preto, Minas Gerais, Brazil 2 Federal University of Viçosa, Viçosa, Minas Gerais, Brazil 3 Technology Department, State University of Feira de Santana, Av. Transnordestina, s/n Novo Horizonte, Feira de Santana, Bahia 44036-900, Brazil 4 PPG-CEM/DEMa/UFSCar, São Carlos, São Paulo, Brazil 5 National Nanotechnology Laboratory for Agribusiness/Embrapa Instrumentation, São Carlos, São Paulo, Brazil 6 Corresponding author. TEL: +55-7531618055; FAX: +55-7531618056; EMAIL: geanyperuch@yahoo.com.br Received for Publication June 14, 2013 Accepted for Publication November 21, 2013 doi:10.1111/jfpe.12059 ABSTRACT Traditional packaging concepts are reaching their limits in enhancing food safety, quality and shelf life. Active, antimicrobial sachets containing different concentra- tions of oregano essential oil (OEO) were developed, and their antimicrobial effi- ciency was evaluated on agar medium – against Escherichia coli, Salmonella Enteritidis and Penicillium sp. – and on sliced bread – against yeasts and molds. Residual OEO on treated bread was quantified by gas chromatography–mass spec- trometry. Bread slices were also evaluated as to texture and sensory properties. Sachets containing OEO showed in vitro antimicrobial effect against the tested microorganisms, as well as reduced the growth rates of yeasts and molds on sliced bread. Compared with untreated samples, γ-terpinene and ρ-cymene contents on treated bread increased throughout storage, whereas their acceptance was reduced. Our findings indicate the potential application of antimicrobial sachets as an anti- microbial packaging system for sliced bread preservation. PRACTICAL APPLICATIONS Sliced bread is an important bakery product that is widely consumed as snack or meal. The shelf life of bakery products stored within natural atmosphere at room temperature is limited. Sachets added with oregano essential oil can be used to extend the shelf life and improve the sensory characteristics of foods, as well as in the development of new products. Directly from processing lines, one may obtain products with different flavors and extended shelf life provided by sachets included in the packaging stage. This is useful for food industries to avoid product recalls and to develop novel products, as there is an increasing understanding that innovations are essential for competitiveness. INTRODUCTION Bread in its various forms is one of the most important dietary staples all over the world. There are numerous types of bread, including national and regional variations as well as a great variety of special bread such as malt loaves, soda, milk and fruited bread, so a definition is necessary (Legan 1993). Among bakery products, sliced bread is a popular item consumed as a snack or a meal worldwide. The high acceptance of sliced bread relies upon its smoothness and compatibility with creamy spreads, such as cheese, mayon- naise and butter, to name a few. The shelf life of preservative-free bakery products stored in conventional conditions (within natural atmosphere at room temperature) is as short as 3–4 days (Gutiérrez et al. 2009). Freshness loss may be attributed to several factors, with microbial spoilage resulting from increased water activity and oxygen content being the most common one. Molds are known to spoil bread, leading to huge economic losses and reduced safety. Fungal spoilage of wheat bread is Journal of Food Process Engineering ISSN 1745-4530 53 Journal of Food Process Engineering 37 (2014) 53–62 © 2014 Wiley Periodicals, Inc.