Anti-mold properties of alginate coating incorporating essential oil of Pistacia atlantica subsp. kurdica on bread

Antimicrobial agents can be incorporated into edible films and coatings to reduce the risk of microbial growth on food surfaces. This offers advantages such as the use of small antimicrobial concentrations and low diffusion rates. Therefore, this study aimed to determine the antifungal effect of Pistacia atlantica subsp. Kurdica essential oil in sodium alginate coating against Penicillium chrysogenum growth in bread. First, minimum inhibitory concentration of essential oil (EO) against mold was determined by agar dilution method. Then, the EO with or without alginate coating was applied on bread surface and the percent inhibition of radial growth was determined. The results showed that Bene’s EO at concentration of 25 mL/L inhibits the mold growth. At concentration of 125 mL/L of EO on bread surface, without alginate coating 71.28% and with alginate 74.45% mold growth inhibition was observed.