Effect of orange peel essential oils as a natural preservative on rheological, sensory and microbial properties of cup cake

The tendency to use natural preservatives for food security has spread. The objective of this study was to compare the antimicrobial properties of orange peel essential oils with potassium sorbate as a chemical preservative in cup cakes. In order to extract the essential oils from orange peel ultrasound was used at 70% and 90% at 3 and 5 minutes. The results showed that by increasing the time and intensity of sound for extraction of essential oils, efficiency of extraction was increased and extraction time decreased, and also by using essential oils significant changes on dough pH reduction, increasing specific volume and firmness of the final product were observed. However, the reduction of L* and b* values and increasing a* value were observed in this condition. It should be noted that the negative effect of potassium sorbate on the technological properties of cakes and reducing its quality was more than orange peel extract. Samples containing extracted orange oil by 70% ultrasound over 3 minutes, had significant results on technological characteristics and sensory properties especially texture and flavor. The results showed that microbial inhibitory of orange peel essential oils on the growth of mold and yeast was comparable with potassium sorbate. By increasing the time and intensity of sound antimicrobial effect of essential oils was increased.