Inhibitory Effect of Essential Oils From Some Lamiaceae Species on Growth of Eurotium Spp. Isolated From Bread

Abstract

Bread is considered an intermediate - moisture food product that is prone to mould spoilage. Growth of spoilage fungi is currently controlled with the addition of chemical preservatives. Consumers demand more natural products and there is a need to reduce the amount of chemical preservatives added to foods. Essential oils (EOs) and their constituents emerged as promising and effective compounds to protect foods from lipid peroxidation and provide microbiological food safety. So the aim of our study was to determinate microscopic fungi involved in contamination of bread target the genus Eurotium and to evaluate the antifungal activity of 5 EOs by vapor contact against the fungal species of this genus. In all samples after three days of cultivation fungi created colonies on the surface of the crust and the pieces of the bread samples stored on DRBC were after three days of cultivation covered with fungi colonies. Altogether 195 isolates were recovered from 8 bread samples and assigned to 10 fungal genera. The most frequently genus of fungi was Penicillium, Aspergillus, Cladosporium, Epicoccum and Eurotium. Based on phylogenetic and morphological studies, five different Eurotium species were identified: E. amstelodami, E. chevalieri, E. herbariorum, E. rubrum and E. repens. In this study, we explored the potential of five essential oils retrieved from some Lamiaceae species, concretely: basil (Ocinum basilicum L.), lavender (Lavandula angustifolia Mill.), oregano (Origanum vulgare L.), mint (Metha piperita L.) and sage (Salvia officinalis L.). Gas chromatography–mass spectrometry (GC-MS) analysis allowed for the identification of 28 compounds as main constituents. Inhibitory activity of EOs was assessed against 5 species of genus Eurotium (2 isolates for each specie). In all studied strains, the essential oils caused significant differences (Pbasil (with the best Mycelial growth Inhibition (MGI) 93.65% to E. herbariorum) and the low effect had sage essential oil (with the best MGI 68.62% to E. repens). The present study demonstrated the potential food preservative ability of essential oils from some Lamiaceae species.

Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread

“…The essential oils of the Lamiaceae family have been extensively studied with respect to their use as food preservatives [ 1 , 6 , 7 ], and among them, oregano and thyme are of major importance due to their antimicrobial and antifungal activities [ 6 , 8 , 9 , 10 , 11 , 12 ]. Essential oils are usually extracted from plants by steam distillation, and they contain a variety of volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components, as well as aliphatic compounds [ 13 , 14 ].…”

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

“…Neither the antifungal effect of essential oil volatiles on Eurotium spp. has been studied (Císarová et al, 2019), nor the effect of volatiles against apricot spoilage in general (Hashemi et al, 2017; Hassani et al, 2012). Moreover, this study aimed to investigate the ability to predict growth of Eurotium spp.…”

Exploration of Lamiaceae in Cardio Vascular Diseases and Functional Foods: Medicine as Food and Food as Medicine

“…Herbs of Lamiaceae contain a unique, complex mixture of bioactive compounds. They include secondary metabolites such as phenolic compounds, tannins, quinines, lignans, terpenoids, and flavonoids and they are also rich in essential oils and can enhance the taste and aroma of the final product ( Vaishali Rai et al, 2013 ; Carović-Stanko et al, 2016 ; El-Sayed and Youssef, 2019 ). Most herbs and spices have relatively high micronutrients (minerals and vitamins), macronutrients (such as protein, fat, and carbohydrate) and fewer anti-nutritional properties.…”

“…Moreover, adding aromatic plants in the dry form in the bread recipe is more effective against both fungi studied than essential oils ( Skendi et al, 2020a ). Extensive studies have been carried out in the Lamiaceae family concerning the essential oils and their use as food preservatives ( Debonne et al, 2018b ; Císarová et al, 2018 ) and among them, oregano and thyme are of major importance due to their antimicrobial and antifungal activities ( Debonne et al, 2018a ; Císarová et al, 2018 ). Essential oils contain a variety of volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components, and aliphatic compounds ( Bakkali et al, 2008 ; Muslim and Hussin, 2020 ).…”