Methylcellulose-Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products.

Antifungal composite beads were prepared using a methylcellulose, alginate, and ethanol solution with the ionic gelation method and ethanol beads (E). A total of 1.0 mL of clove essential oil (CEO) and 1.0 g of vanillin were added to provide an antifungal effect against Aspergillus flavus and Rhizopus stolonifera. Four bead formulations were prepared: ethanol beads (E), ethanol beads containing CEO (EC), ethanol beads containing vanillin (EV), and ethanol beads containing vanillin and CEO (EVC). Ethanol beads were transparent and spherical, whereas those containing CEO or vanillin were spherical and opaque, with diameters ranging from 2.1 to 2.4 mm. The surface and pores in the polymer matrix were investigated in relation to the encapsulation and release of antifungal agents. The bursting release of ethanol and CEO occurred on the first day. Antifungal assays on potato dextrose agar against Aspergillus flavus and Rhizopus stolonifera showed that beads containing CEO (EC and EVC) provided superior inhibition, particularly at a dosage of 1.0 g. In butter cake preservation tests, packaging the butter cake with a sachet containing 1.0 g of EC or EVC beads can extend the shelf life by two days, delaying visible mold growth from day 5 to day 7 compared to the control.