Extended Release Ethyl Cellulose‐Coated Eugenol‐Loaded Puffed Rice Matrix for Quality Preservation of Dairy Sweets

ABSTRACT Traditional dairy sweets are highly perishable due to their high moisture content (~36%), moderate pH (5.5–6.5), and nutrient‐rich composition, which leads to rapid microbial spoilage. This study aimed to develop a natural, extended‐release vapor‐phase antimicrobial system using eugenol as an antimicrobial agent and an expanded porous starch matrix of puffed rice (EPSMPR) as a carrier matrix to preserve the quality of such perishable products. This study investigates the vapor‐phase antimicrobial efficacy of eugenol and extends its applications as a food preservation option to extend the shelf life of dairy‐based sweets through the development of an ethyl cellulose‐coated eugenol‐loaded EPSMPR (ELEPSMPR). Eugenol exhibited broad‐spectrum vapor‐phase antimicrobial activity against Gram‐positive, Gram‐negative, and fungal strains, with minimum inhibitory concentration, minimum bactericidal concentration, and minimum inhibitory dose values in the ranges of 0.195–1.56 μg/mL, 0.39–3.12 μg/mL, and 100–171.42 mL/L, respectively. ELEPSMPR was developed through the vacuum impregnation process (encapsulation efficiency 82.64%), and it offered sustained release of eugenol vapors (30.22% release at 36 h compared to 40% in the uncoated control sample). ELEPSMPR was placed on the top inner surface of rectangular storage packets (Kraft paper, volume 500 cm 3 ) of dairy sweets, ensuring the eugenol release without direct product contact at ambient storage. The ELEPSMPR modified the headspace environment of the storage packets, effectively suppressing microbial growth while maintaining the physicochemical quality of dairy sweet—Sandesh (pH, moisture content, and lipid stability). The ELEPSMPR system represents a sustainable food preservation technology that can be a safe, natural, and contactless strategy for dairy sweets and similar foods.