Optimizing Citrus macroptera peel essential oil for bread preservation: Characterization and microbial inhibition

This study delves into the optimization of Satkora (Citrus macroptera) peel essential oil (SPEO) with the dual objectives of maximizing yield and minimizing peroxide value (PV), thereby enhancing its efficacy in inhibiting microbial growth on bread. A Central Composite Design (CCD) experimentation within Response Surface Methodology (RSM) was employed, utilizing extraction temperature and time as independent variables. The optimal conditions were established at 90 degrees C with an extraction time of 210 min, resulting in a peak yield of 2.17% and the lowest recorded PV at 13.53 mEq.O2/kg. Characterization of SPEO extracted under these optimized conditions unveiled essential physicochemical properties, including density (0.83), specific gravity (0.82), pH (5.33), acid value (AV - 4.17 mg KOH/gm), free fatty acid (FFA - 2.08%), iodine value (IV - 93.12 g/100gm), saponification value (SV - 183.40 mg KOH/gm), and ester value (EV - 179.83 mg KOH/gm). Beyond optimization, diverse approaches for incorporating SPEO into bread were explored, revealing significant impacts on microbial activity and texture. Notably, the implementation of SPEO-integrated sachets emerged as a particularly potent method for effectively inhibiting microorganism growth in bread. This comprehensive study not only establishes the optimal conditions for SPEO extraction but also provides valuable insights into its physicochemical attributes and practical applications in bread preservation. The findings contribute to the advancement of sustainable and natural food preservation methods, aligning with contemporary preferences for clean-label ingredients and offering a promising avenue for future research in the field of food science.