“Using low-speed mixing and ultrasonication techniques, the researchers formed coarse emulsions and nanoemulsions, respectively, of both clove bud (Syzygium aromaticum) and oregano (Origanum vulgare). They then added methylcellulose, a type of edible fiber, in order to create film sheets out of the essential oils.
When they applied the edible sheets to preservative-free bread, the team observed a marked decrease in both yeast and mold counts after 15 days, with the smaller-sized particles providing more enhanced preservation. Compared to calcium propionate and plastic, the essential oil sheets maintained the bread’s freshness for longer and did not wear off like conventional preservatives. “