Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese

Vázquez, Beatriz; Fente, C.; Franco, Carlos; Vázquez, María J.; Cepeda, Alberto

doi:10.1016/s0168-1605(01)00429-9

Cited by 135 publications

(77 citation statements)

References 20 publications

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“…Components of CPP (i.e., benzoic acid, thymol, eugenol) exhibit in vitro and dose-dependent antibacterial and antifungal properties (Kandil et al, 1994;Vázquez et al, 2001;Cueva et al, 2010). These antibiotic effects of CPP may be suppressing the growth of antagonists that would normally outcompete the detected fungal species.…”

Section: Discussionmentioning

confidence: 99%

Molecular Identification and Characterization of Ileal and Cecal Fungus Communities in Broilers Given Probiotics, Specific Essential Oil Blends, and Under MixedEimeriaInfection

Hume

Hernandez

Barbosa

et al. 2012

Foodborne Pathogens and Disease

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Section: Discussionmentioning

confidence: 99%

Molecular Identification and Characterization of Ileal and Cecal Fungus Communities in Broilers Given Probiotics, Specific Essential Oil Blends, and Under MixedEimeriaInfection

Hume

Hernandez

Barbosa

et al. 2012

Foodborne Pathogens and Disease

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“…The treated samples were observed to display a delayed deterioration in body and texture compared to the control sample (Fig. 2) because of the fact that addition of thymol likely produced antimicrobial effect against several spoilage causing microorganisms, which, in turn, might cause deterioration in body and texture by their metabolic activity (Vazquez et al 2001). …”

Section: Changes In Sensory Qualitymentioning

confidence: 99%

“…Thymol, which is a natural antimicrobial phenolic compound and the main flavour ingredient of cloves and allspice is also found largely in thyme, oregano, sage and eugenol. Vazquez et al (2001) reported antifungal effect of thymol in three different types of Gsalician cheese, i.e. Arzua-Ulloa, Cebreiro and Simon, at a concentration of 200 μg/ml.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of thymol in extending keeping quality of cottage cheese

2012

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Direct acidified cottage cheese has a limited shelf life of 10-12 days under refrigeration due to high moisture content (~75 %) and a relatively high pH (~5.0). This affects its widespread marketing and distribution. Hence, a study was undertaken to improve the shelf life of direct acidified cottage cheese using thymol, a phytophenolic natural antimicrobial agent. The effect of three different levels, i.e. 30, 40 and 50 ppm of 30 % thymol solution in butteroil on the physico-chemical, microbiological and organoleptic properties was studied at four-day interval during storage under refrigeration (4-5°C). Promising results were obtained using 40 ppm thymol for inhibiting psychrotrophs, yeasts and molds as well as retarded the proteolysis in cottage cheese. Based on the effect on flavour of the fresh samples as well as the extent of changes in quality during storage, it was observed that addition of 40 ppm thymol enhanced the keeping quality of cottage cheese by 8 days compared to the control sample.

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“…Paramètres microbiologiques (log ufc/ml) flore totale Coliformes totaux 0 3,33 µl/ml 5 µl/ml 6,66 µl/ml 0 3,33 µl/ml 5 µl/ml 6,66 µl/ml (Vazquez et al, 2001), en charcuterie (Quintavalla et Vicini, 2002) et en confiserie (Lanciotti et al, 2004). L'avantage des huiles essentielles est leur bioactivité dans la phase vapeur, une caractéristique qui les rend utiles comme fumigènes possibles pour la protection des produits stockés.…”

Section: Durée (Jours)unclassified

Efficacité des huiles essentielles de <i>Cymbopogon citratus</i> et de <i>Mentha piperita</i> dans la stabilisation du lait frais de vache au Sud du Bénin

Degnon¹,

Adjou²,

Metome³

et al. 2017

Int. J. Bio. Chem. Sci

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RESUMEMalgré son importance nutritionnelle et socio-économique, la conservation du lait frais de vache demeure toujours un problème crucial dans les grands systèmes post-collecte du lait. La présente étude vise donc à évaluer les propriétés antimicrobiennes des huiles essentielles extraites des feuilles de Cymbopogon citratus et de Mentha piperita dans la conservation du lait frais de vache au Sud du Bénin. La détermination de la composition chimique des huiles essentielles par Chromatographie en Phase Gazeuse couplée à la Spectrométrie de Masse (CPG/CPG-SM) a indiqué que l'huile essentielle de Cymbopogon citratus a pour composés majoritaires le géranial (41,3%), le néral (33%) et le myrcène (10,4%), et celle de Mentha piperita, est majoritairement composée de menthol (46,7%) et de néomenthol (8,28%), avec une teneur en monoterpènes hydrogénés de 5,1%, en monoterpènes oxygénés de 87,0% et en sesquiterpènes hydrogénés 2,1%. Les résultats obtenus lors des essais de conservation du lait par adjonction des huiles essentielles ont montré que les huiles essentielles de Mentha piperita possèdent une forte activité antimicrobienne sur la flore d'altération du lait frais, comparativement à l'huile essentielle de Cymbopogon citratus.

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Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese

Cited by 135 publications

References 20 publications

Molecular Identification and Characterization of Ileal and Cecal Fungus Communities in Broilers Given Probiotics, Specific Essential Oil Blends, and Under MixedEimeriaInfection

Molecular Identification and Characterization of Ileal and Cecal Fungus Communities in Broilers Given Probiotics, Specific Essential Oil Blends, and Under MixedEimeriaInfection

Effectiveness of thymol in extending keeping quality of cottage cheese

Efficacité des huiles essentielles de <i>Cymbopogon citratus</i> et de <i>Mentha piperita</i> dans la stabilisation du lait frais de vache au Sud du Bénin

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