Control of food spoilage fungi by ethanol

Dao, Thien; Dantigny, Philippe

doi:10.1016/j.foodcont.2010.09.019

Cited by 81 publications

(32 citation statements)

References 62 publications

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“…There are differences in sensitivity to these compounds among fungal species 50,51 . Thus, optimal treatments for different fungal pathogens will be different.…”

Section: Discussionmentioning

confidence: 99%

Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro

Don

Schmidtke

Gambetta

et al. 2020

Sci Rep

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Volatile organic compounds (VOCs) produced by Aureobasidium pullulans were investigated for antagonistic actions against Alternaria alternata and Botrytis cinerea. Conidia germination and colony growth of these two phytopathogens were suppressed by A. pullulans Vocs. A novel experimental setup was devised to directly extract VOCs using solid-phase microextraction-gas chromatographymass spectrometry (SPME-GC-MS) from antagonist-pathogen culture headspace. The proposed system is a robust method to quantify microbial VOCs using an internal standard. Multivariate curve resolutionalternating least squares deconvolution of SPME-GC-MS spectra identified fourteen A. pullulans Vocs. 3-Methyl-1-hexanol, acetone, 2-heptanone, ethyl butyrate, 3-methylbutyl acetate and 2-methylpropyl acetate were newly identified in A. pullulans headspace. Partial least squares discriminant analysis models with variable importance in projection and selectivity ratio identified four VOCs (ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethanol), with high explanatory power for discrimination between A. pullulans and pathogen. The antifungal activity and synergistic interactions of the four VOCs were evaluated using a Box-Behnken design with response surface modelling. Ethanol and 2-phenylethanol are the key inhibitory A. pullulans VOCs against both B. cinerea and A. alternata. Our findings introduce a novel, robust, quantitative approach for microbial VOCs analyses and give insights into the potential use of A. pullulans Vocs to control B. cinerea and A. alternata.Microbial antagonists have been widely explored as more environmentally friendly disease management alternatives to reduce the excessive use of synthetic fungicides 1,2 . Among a wide array of mechanisms exploited by microbial antagonists, the production of volatile organic compounds (VOCs) with antimicrobial properties 3 has become popular in the recent research due to their low risk of toxic residues, biodegradability 4 and enormous spectrum of activity regardless of a physical contact of the commodity 5 .Aureobasidium pullulans is a yeast-like saprophytic fungus, naturally inhabiting plant and fruit surfaces 6 . This yeast is a well-known biocontrol agent against a range of pathogenic fungi 7,8 and strains of the organism have been formulated as commercial preparations for the practical management of fungal phytopathogens of a range of horticultural crops 9 . Production of antifungal VOCs has been recently identified as a potential mode of action for its biocontrol 10,11 . One of these studies has confirmed the identity of its four VOCs, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-phenylethanol 11 . These compounds were shown to suppress conidia germination and mycelium growth of Botrytis cinerea, Colletotrichum acutatum, Penicillium expansum, Penicillium digitatum and Penicillium italicum under both in vitro and in vivo conditions 11 . A similar study identified over 20 VOCs from A. pullulans isolated from grapevine 12 . However, none of these c...

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“…There are differences in sensitivity to these compounds among fungal species 50,51 . Thus, optimal treatments for different fungal pathogens will be different.…”

Section: Discussionmentioning

confidence: 99%

Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro

Don

Schmidtke

Gambetta

et al. 2020

Sci Rep

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“…Ethanol concentrations ranging between 0.2% and 12% are reported to increase bread shelf-life [30]. Moreover, its addition on bread surface (0.5% w/w) contributes to improving sorbate and propionate effect [31].…”

Section: Chemical Treatmentsmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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“…OA has been used successfully in the preservation of bread, cheese, fish, strawberries and chicken meat . Ethanol, a generally regarded as safe substance, has been used as a disinfectant for a long time due to its potent antimicrobial activity . Smith et al have reported the effects of ethanol vapour in suppressing 10 species of moulds and 15 species of bacteria.…”

Section: Introductionmentioning

confidence: 99%

“…9 Ethanol, a generally regarded as safe substance, has been used as a disinfectant for a long time due to its potent antimicrobial activity. 19 Smith et al 20 have reported the effects of ethanol vapour in suppressing 10 species of moulds and 15 species of bacteria. Nowadays, sachets containing encapsulated food grade alcohol are widely used for extending the shelf-life of food products by releasing ethanol vapour into the packaged headspace, which condenses on the food surface and prevents microbial spoilage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Guo

Zhu

2015

Packag Technol Sci

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The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd.

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Control of food spoilage fungi by ethanol

Cited by 81 publications

References 62 publications

Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro

Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

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