Antifungal and synergistic activities of some selected essential oils on the growth of significant indoor fungi of the genus<i>Aspergillus</i>

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This study aimed to determine the in vitro and in situ antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor contact against the growth of two strains of Penicillium commune (KMi–183 and KMi–402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (Streptococcus spp.) on cheeses, their influence was monitored. Next, the sensory evaluation of cheese treated by EOs was evaluated. The results show that litsea and clove EOs were the most effective in the vapor phase against both tested strains. These EOs were characterized by the highest amount of α- (40.00%) and β-Citral (34.35%) in litsea and eugenol (85.23%) in clove. The antitoxicogenic activity of less effective (in growth inhibition) EOs on cyclopiazonic acid (CPA) production by the tested strains was also observed. The growth of Streptococcus spp. (ranging from 8.11 to 9.69 log CFU/g) was not affected by the EOs in treated cheese. Even though the evaluators recognized some EOs in sensory evaluation by the triangle test, they did not have a negative effect on the taste and smell of the treated cheeses and were evaluated as edible. The antifungal activity of EOs against several types of microscopic fungi and their effect on the sensory properties of treated foods needs to be further tested to achieve the most effective protection of foods from their direct contaminants.

Section: Resultssupporting

confidence: 90%

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

Hlebová

Foltínová

Vešelényiová

et al. 2022

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“…All essential oils showed the ability to inhibit at least 50% of the growth of A. ochraceus CGC87 on infected coffee beans at the highest concentration (250 μL/L) used compared with the control samples. The strong inhibitory activity against the growth of several fungal species, including the genus Aspergillus, has been confirmed by many other authors mainly for lemongrass [ 21 , 34 , 35 ], litsea [ 36 , 37 , 38 ], and almond [ 39 ] essential oils.…”

Section: Resultsmentioning

confidence: 62%

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability

Hlebová

Hleba

Medo

et al. 2021

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The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia Mill.), mint (Mentha piperita L.), almond (Prunbus dulcis Mill.), cinnamon bark (Cinnamomum zeylanicum Nees), litsea (Litsea cubeba Lour. Pers), lemongrass (Cympogon citrati L. Stapf), and ginger (Zingiber officinalis Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two Aspergillus strains (Aspergillus parasiticus CGC34 and Aspergillus ochraceus CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC–MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.

“…Yuan et al [ 21 ] reported that the combination of thymol, carvacrol, trans -cinnamaldehyde, eugenol and vanillin exhibited additive interactions against Escherichia coli O157:H7, and the reason for the stronger antimicrobial efficacy of EO compounds was due to the increase of membrane damages. Hlebová et al [ 22 ] observed three combinations of litsea and lemongrass, clove and lemongrass, cinnamon bark and lemongrass EOs; all showed synergistic effect against A . flavus , and the mixture of EOs with synergistic antifungal properties can reduce resistance and the dosage of EOs.…”

Section: Introductionmentioning

confidence: 99%

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

The antifungal activity of cinnamon (Cinnamomum cassia Presl), litsea [Litsea cubeba (Lour.) Pers.], clove (Syzygium aromaticum L.), thyme (Thymus mongolicus Ronn.) and citronella (Cymbopogon winterianus Jowitt) essential oils (EOs) against the dominant fungi isolated from moldy peanuts was investigated in this research. Firstly, strain YQM was isolated and identified by morphological characterization and 18S rRNA gene sequence analysis to be Aspergillus flavus (A. flavus). Next, antifungal effects of single or mixed EOs on strain YQM were evaluated by the inhibition zone test. The cinnamon-litsea combined essential oil (CLCEO, Vcinnamon oil:Vlitsea oil = 3:5) displayed the best antifungal effect on strain YQM. The chemical composition of CLCEO was identified and quantified by gas chromatograph-mass spectrometry (GC-MS), and results revealed that the major components of CLCEO were cinnamaldehyde and citral. Finally, the effect of EOs on the microstructure of strain YQM mycelia was observed under scanning electron microscope (SEM). The mycelia exposed to cinnamon essential oil (CEO) and litsea essential oil (LEO) were partly deformed and collapsed, while the mycelia treated with CLCEO were seriously damaged and the deformation phenomena such as shrinking, shriveling and sinking occurred. Therefore, CLCEO has great potential for using as anti-mildew agents during peanut storage.