Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi

Julienne, Nguefack; Dongmo, J.B. Lekagne; Dakole, C.D.; Leth, Vibeke; Vismer, H. F.; Torp, J.; Guemdjom, E.F.N.; Mbeffo, M.; Tamgue, Ousman; Fotio, D.; Zollo, Paul Henri Amvam; Nkengfack, Augustin Ephrem

doi:10.1016/j.ijfoodmicro.2009.02.009

Cited by 99 publications

(74 citation statements)

References 18 publications

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“…Surprisingly, in this study T. vulgaris did not yield a marked antimycotic activity, in contrast with reports from literature [24,26,27]. …”

Section: Discussioncontrasting

confidence: 99%

“…Conversely, Yousefzadi et al [22] and Cenci et al [23] did not report antifungal activity of S. sclarea versus Aspergillus niger and Penicillium sp., respectively. C. citratus showed a good antimycotic effect against Penicilli in food [10,24], and it is reported to strongly inhibit Rhizopus stolonifer [25], a mould taxonomically related to Mucor.…”

Section: Discussionmentioning

confidence: 99%

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Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Nardoni¹,

D’Ascenzi²,

Caracciolo³

et al. 2018

Ann Agric Environ Med.

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Microscopic fungi can be present on a variety of foodstuff, including cheese. They can be responsible for fungal spoilage, causing sensory changes making food unacceptable for human consumption, and posing severe health concerns. Furthermore, some of these organisms are able to resist antimicrobial preservatives provided for by law. Antifungal activity of 15 chemically defined EOs, alone and in mixture, were checked by a microdilution test against isolates of Penicillium funiculosum and Mucor racemosus cultured from rinds of Marzolino, a typical Italian fresh pecorino cheese. Origanum vulgare yielded the lowest MIC values, followed by Salvia sclarea, Ocimum basilicum and Cymbopogon citratus, while Citrus paradisi and Citrus limon were not active. All mixtures showed antifungal activity at lower concentration with respect to MIC values of each EO component, when not in combination. This study is the first to describe the setting up of EOs mixtures to limit spoiling moulds.

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“…Surprisingly, in this study T. vulgaris did not yield a marked antimycotic activity, in contrast with reports from literature [24,26,27]. …”

Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Nardoni¹,

D’Ascenzi²,

Caracciolo³

et al. 2018

Ann Agric Environ Med.

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“…1% oils of thyme and anise and 2% oil of cinnamon completely inhibited OTA production in wheat (Soliman & Badeaa 2002). Fungicidal activity of thyme essential oil against A. ochraceus and P. verrucosum was reported by Nguefack et al (2009). Cinnamon essential oil was highly effective against A. niger (Singh et al 2007).…”

Section: Prevention Of Ochratoxin a Contaminationmentioning

confidence: 96%

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Cicoňová¹,

Laciakova²,

Máté³

2010

Czech J. Food Sci.

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Cicoňová P., Laciaková A., Máté D. (2010): Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms -a review. Czech J. Food Sci., 28: 465-474.Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.

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“…Lemongrass (Cympopogon citratus L.) oil has been widely reported due to its biological activities including anti-bacterial, 1) anti-fungal, 2,3) and insecticidal. 4) These properties are useful in both food and pharmaceutical applications.…”

mentioning

confidence: 99%

Encapsulation of Citral Isomers in Extracted Lemongrass Oil with Cyclodextrins: Molecular Modeling and Physicochemical Characterizations

Ruktanonchai

Srinuanchai

Saesoo

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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The complexation between two isomers of citral in lemongrass oil and varying types of cyclodextrins (CDs), -CD, -CD, and HP--CD, were studied by molecular modeling and physicochemical characterization. The results obtained revealed that the most favorable complex formation governing between citrals in lemongrass oil and CDs were found at a 1:2 mole ratio for all CDs. Complex formation between E-citral and CD was more favorable than between Z-citral and CD. The thermal stability of the inclusion complex was observed compared to the citral in the lemongrass oil. The release time course of citral from the inclusion complex was the diffusion control, and it correlated well with Avrami's equation. The release rate constants of the E-and Z-citral inclusion complexes at 50 C, 50% RH were observed at 1:32 Â 10 À2 h À1 and 1:43 Â 10 À2 h À1respectively.

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Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi

Cited by 99 publications

References 18 publications

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Encapsulation of Citral Isomers in Extracted Lemongrass Oil with Cyclodextrins: Molecular Modeling and Physicochemical Characterizations

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