Estimation of the Antifungal Threshold of Thyme Essential Oil for Bread Preservation, Ensuring Consumer Acceptance and Product Quality

The replacement of synthetic preservatives with natural alternatives is increasingly impor- tant in bakery production. This study examined the antifungal activity of thyme essential oil (TEO) against bread spoilage molds and its impact on product quality and consumer acceptance. TEO was tested at concentrations from 0 to 200 ppm against Aspergillus flavus and Penicillium expansum in bread and a model system, with mold responses modeled using the Gompertz equation. Because TEO affects the...