Clove Leaf Essential Oil in Vapor Phase as a Natural Alternative for Mold Control in Semi-Wholemeal Bread

Ricardo H. Hernández-Figueroa; Paula Y. Santiago-Bueno; Aurelio López-Malo; Emma Mani-López

doi:10.53941/fsp.2026.100012

Abstract

The aims of this study were to characterize clove leaf essential oil (CLEO), evaluate its antifungal activity in the vapor phase, and determine its effects on the physicochemical and sensory properties of semi-wholemeal bread. Also, the physicochemical properties of the CLEO and the bread were determined, as well as the sensory properties of the bread. The CLEO was analyzed by chemical composition, refractive index, color, viscosity, and density. The antifungal activity was tested in vapor phase against Aspergillus niger in vitro and on bread at different concentrations during 10 days of storage. The formulated bread contained 60% of wholemeal flour. The CLEO analysis identified α-caryophyllene (32.2%) and eugenol (25.7%) as the major compounds. The minimum inhibitory concentration (MIC) of CLEO in vitro against A. niger was 300 µL/L_air while on bread was 1250 µL/L_air. A contaminating mold identified as Penicillium chrysogenum was more resistant than A. niger, and its MIC was 1750 µL/L_air. The pH of bread was 5.7, the water activity was 0.882, and its moisture content of 32.1%. The sensory scores obtained (6.3–6.7) indicate that the CLEO-treated bread remains within the moderate acceptance range. While CLEO inhibits mold growth, its high concentration needed in bread diminishes aroma and flavor acceptance. Future research should optimize exposure time and concentration to enhance shelf life without affecting sensory qualities.

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