Inhibitory effect of some plant essential oils on growth of Aspergillus niger, Aspergillus oryzae, Mucor pusillus and Fusarium oxysporum

Ferdeş, Mariana; Juhaimi, Fahad Al; Özcan, Mehmet Musa; Ghafoor, Kashif

doi:10.1016/j.sajb.2017.09.020

Cited by 23 publications

(17 citation statements)

References 14 publications

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“…Thus, higher doses may be more effective against these fungi without exceeding the permitted level. Concentrations of 100 ppm of anethole inhibited Aspergillus flavus and Aspergillus parasiticus , whereas a complete inhibition was achieved using concentrations of 100 ppm and 200 ppm, respectively [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Escamilla‐García

Calderón‐Domínguez

Chanona-Pérez

et al. 2017

IJMS

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Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan–zein mixture with three different essential oils (EOs) added: anise, orange, and cinnamon, and to characterize them to establish the relationship between their structural and physical properties. The addition of an EO into an EF significantly affected (p < 0.05) the a* (redness/greenness) and b* (yellowness/blueness) values of the film surface. The EFs presented a refractive index between 1.35 and 1.55, and thus are classified as transparent. The physical properties of EFs with an added EO were improved, and films that incorporated the anise EO showed significantly lower water vapor permeability (1.2 ± 0.1 g mm h−1 m−2 kPa−1) and high hardness (104.3 ± 3.22 MPa). EFs with an added EO were able to inhibit the growth of Penicillium sp. and Rhizopus sp. to a larger extent than without an EO. Films’ structural changes were the result of chemical interactions among amino acid side chains from zein, glucosamine from chitosan, and cinnamaldehyde, anethole, or limonene from the EOs as detected by a Raman analysis. The incorporation of an EO in the EFs’ formulation could represent an alternative use as coatings to enhance the shelf life of food products.

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Section: Resultsmentioning

confidence: 99%

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Escamilla‐García

Calderón‐Domínguez

Chanona-Pérez

et al. 2017

IJMS

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“…Our extensive literature search showed that one of the most extensively studied essential oils on antifungal activity was rosemary ( Rosmarinus officinalis ) EO. In these studies, the antifungal activities of rosemary EO against Fusarium verticillioides [ 57 ], Fusarium oxysporum [ 58 , 59 ], and Fusarium proliferatum [ 58 ] have been reported. Additionally, antifungal activities against Mucor pusillus and Aspergillus oryzae [ 59 ], Botrytis cinerea [ 60 ], and Alternaria alternata [ 61 ] were also noteworthy.…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

“…However, their sensitivities to corresponding EOs were at different levels. For example, although Aspergillus niger inhibition was 93% at 20 µg/mL [ 59 ], 67% inhibition of Fusarium verticillioides was achieved at a higher concentration (600 µg/mL) [ 57 ]. On the other hand, the growth of Botrytis cinerea was completely inhibited by rosemary EO at 25.6 µg/mL [ 60 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

“…On the other hand, the growth of Botrytis cinerea was completely inhibited by rosemary EO at 25.6 µg/mL [ 60 ]. Moreover, rosemary EO was effective against Aspergillus niger [ 59 , 62 ]. In contrast to Aspergillus niger , rosemary EO was not effective for controlling Aspergillus flavus , Penicillium miniolateum , and Penicillium oxalicum [ 63 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

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Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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“…The antimicrobial effect of thyme oil is also attributed to carvacrol and thymol.The effect of essential oil from Mentha piperita on the hyphal cell wall and sporulation in fungi is visible on the optical microscope (Figure 12). Microscopic appearance of Aspergillus niger and Penicillium hirsutum in control colonies a), c) (respectively) and after growing in Petri dishes containing 20 µL mint essential oil b), d) (Ferdes, 2017)[52]…”

mentioning

confidence: 99%

Antimicrobial compounds from plants

Ferdeş¹

2018

Fighting Antimicrobial Resistance

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Inhibitory effect of some plant essential oils on growth of Aspergillus niger, Aspergillus oryzae, Mucor pusillus and Fusarium oxysporum

Cited by 23 publications

References 14 publications

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Antimicrobial compounds from plants

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