Benefiting from the essential oil extracted from the leaves of the camphor tree (Cinnamomum camphora L.) as a food preservative.

H.H. Ismaiel, Ghada

doi:10.21608/ijfsnh.2022.339565

Benefiting from the essential oil extracted from the leaves of the camphor tree (Cinnamomum camphora L.) as a food preservative.

Document Type : Original Research

Author

Ghada H.H. Ismaiel

Special food and nutrition, Food Technology Research Institute (FTRI) , Agricultural Research Center (ARC) , Giza, Egypt.

10.21608/ijfsnh.2022.339565

Abstract

The purpose of this study is to gain benefit from the essential oil of camphor which is extracted from the leaf of the camphor tree as a preservative agent that is required to ensure that manufactured foods remain safe and unspoiled. In present study is aims to determine the bioactive component of the camphor oil and using this essential oil in food preservative, fino bread and with cheese were the sample foods used to assess their preservative efficacy; the two samples treated with camphor leaf oil (0.11, 0.24, and 0.33 mg) had good evaluation in the sensory, gaining the advantage of prolonging the preservation period. The essential oil observed an antifungal activity, no mycelium has been developed on fino bread and white cheese moistened with essentials oils. After ten days no food mold started to develop on fino bread and white cheese with essential oils while on pieces of fino bread and white cheese without essential oil the mold started to develop after three and four days, respectively. This observation showed the powerful use of essential oils from camphor leave as a natural food preservative in food.

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