Effect of peppermint oil on the shelf-life of dragon fruit during storage

Chaemsanit, Siriporn; Matan, Narumol; Matan, Nirundorn

doi:10.1016/j.foodcont.2018.03.001

Cited by 51 publications

(37 citation statements)

References 33 publications

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“…Chaemsanit et al [82] showed that MPEO adsorbed activated carbon at an oil concentration of 700 µL/L air inhibited surface mold of four fungi and prolonged the shelf life of dragon fruit during 14 days' storage. Moreover, EO maintained the fruit's firmness, greenness, acids, and phenolic content.…”

Section: Peppermint Oil and Cornmint Oil For Postharvest Decay Controlmentioning

confidence: 99%

Agrobiological Interactions of Essential Oils of Two Menthol Mints: Mentha piperita and Mentha arvensis

Kalemba

Synowiec

2019

Molecules

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This review article discusses the active constituents and potential of two menthol mint oils, Mentha piperita (MPEO) and Mentha arvensis (MAEO), as natural sources for botanical pesticides. The biological activities of these menthol mint oils, which can be useful in agriculture, have been broadly researched, especially toward phytotoxic microorganisms. To a lesser extent, the insecticidal and herbicidal activities of mint EOs have also been studied. It is apparent that the prospect of using menthol mint oils in agriculture is increasing in popularity. A number of investigations showed that the in vitro efficacy of MPEO and MAEO, as well as that of their main constituent, menthol, is pronounced. The results of in vitro research are useful for choosing EOs for further investigations. However, it is clear that in situ experiments are crucial and should be more extensively developed. At the same time, known techniques are to be applied to this area and new methods should be worked out, aiming at the improvement of EOs’ pesticidal efficacy and cost-effectiveness, for future implementation in agricultural pest control.

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Section: Peppermint Oil and Cornmint Oil For Postharvest Decay Controlmentioning

confidence: 99%

Agrobiological Interactions of Essential Oils of Two Menthol Mints: Mentha piperita and Mentha arvensis

Kalemba

Synowiec

2019

Molecules

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“…Packaging techniques involving the release of essential oil vapors have been developed and reported for their antimicrobial potential in many food and agricultural products (Songsamoe, Matan, & Matan, ). Peppermint oil contains a variety of bioactive components such as menthol and menthone, which effectively inhibit the growth of many types of postharvest fungi such as Colletotrichum gloeosporioides, Fusarium spp ., Penicillium spp ., Botrytis cinerea , Geotrichum spp ., Rhizoctonia spp ., and Aspergillus spp ., in fruits, vegetables, and grains (Chaemsanit, Matan, & Matan, ).…”

Section: Introductionmentioning

confidence: 99%

“…Activated carbon (AC) could efficiently adsorb various types of substances under a wide range of temperatures and humidity levels (Chaemsanit, Matan, & Matan, ; Yue et al., ). Recently, its popularity as an antimicrobial agent carrier, such as a natural extract or essential oil, is growing rapidly (Chaemsanit et al., ). Chaemsanit et al.…”

Section: Introductionmentioning

confidence: 99%

“…Chaemsanit et al. () found that peppermint oil vapor adsorbed onto AC can be used at room temperature for controlling the growth of A. flavus , which is an important pathogenic fungus that usually contaminates many agricultural products, such as dragon fruits. However, its application on rice has some limitations with regard to its release rate and short shelf life.…”

Section: Introductionmentioning

confidence: 99%

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Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Chaemsanit

Sukmas

Matan

et al. 2019

Journal of Food Science

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The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba–paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin‐coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long‐term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC–MS. The result revealed that paraffin‐coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin‐coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin‐coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality‐related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC–MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha‐pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin‐coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. Practical Application Paraffin‐coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long‐term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large‐scale implementation of a rice storage system.

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“…The use of botanical fungicides was considered a viable and better alternative approach for the control of pathogenic fungi because effective control of a variety of rot pathogens in diverse foods have been reported ( Nanasombat and Wimuttigosol, 2011 ; Jayasena and Jo, 2013 ; Bag and Chattopadhyay, 2015 ; Chaemsanit et al, 2018 ). For example, ginger oleoresin (GO), a complex mixture extracted from ginger ( Zingiber officinale Roscoe), is rich in gingerols and shogaols.…”

Section: Introductionmentioning

confidence: 99%

Antifungal Activity and Action Mechanism of Ginger Oleoresin Against Pestalotiopsis microspora Isolated From Chinese Olive Fruits

Chen

Kang³

et al. 2018

Front. Microbiol.

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Pestalotiopsis microspora (P. microspora) is one of dominant pathogenic fungi causing rotten disease in harvested Chinese olive (Canarium album Lour.) fruits. The purposes of this study were to evaluate the antifungal activities of ginger oleoresin (GO) against P. microspora and to illuminate the underlying action mechanisms. The in vitro assays indicate that GO exhibited strong antifungal activity against mycelial growth of P. microspore, and with 50%-inhibition concentration (EC50) and 90%-inhibition concentration (EC90) at 2.04 μL GO and 8.87 μL GO per mL propylene glycol, respectively, while the minimal inhibitory concentration (MIC) and minimal fungicidal concentration were at 10 μL GO and 30 μL GO per mL propylene glycol, respectively. Spore germination of P. microspora was inhibited by GO in a dose-dependent manner, and with 100% inhibition rate at the concentration of 8 μL GO per mL propylene glycol. Compared to the control, the cellular membrane permeability of P. microspora increased due to severe leakage of intercellular electrolytes, soluble proteins, and total sugars with the treatments (EC50, EC90) by GO during incubation. In addition, analysis of fatty acid contents and compositions in cellular membrane by GC-MS indicated that GO could significantly promote the degradation or peroxidation of unsaturated fatty acids in P. microspore, resulting in the enhancement of membrane fluidity. Moreover, observations of microstructure further showed the damage to plasma membrane and morphology of P. microspora caused by GO, which resulted in distortion, sunken and shriveled spores and mycelia of the pathogen. Furthermore, in vivo assay confirmed that over 3 MIC GO treatments remarkably suppressed disease development in P. microspore inoculated-Chinese olive fruit. These results demonstrate that owing to its strong antifungal activity, GO can be used as a promising antifungal agent to inhibit the growth of pathogenic fungi in Chinese olives.

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Effect of peppermint oil on the shelf-life of dragon fruit during storage

Cited by 51 publications

References 33 publications

Agrobiological Interactions of Essential Oils of Two Menthol Mints: Mentha piperita and Mentha arvensis

Agrobiological Interactions of Essential Oils of Two Menthol Mints: Mentha piperita and Mentha arvensis

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Antifungal Activity and Action Mechanism of Ginger Oleoresin Against Pestalotiopsis microspora Isolated From Chinese Olive Fruits

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