Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media

Basak, Suradeep; Guha, Proshanta

doi:10.1016/j.ijfoodmicro.2015.09.019

Cited by 54 publications

(36 citation statements)

References 45 publications

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“…Besides this reason, the difference in the chemical composition of both BLEOs also depends on the several factors such as ecological and geographical locations, plant variety, country of the region, harvesting time, and climatic factors, etc., (Jamali et al, ). Compounds such as chavibetol, estragole, β‐cubebene, chavicol, and caryophyllene were found as a major component of EO extracted from Tamluk meetha variety of betel leaves (Basak & Guha, ). Some researchers have also reported compounds like chavibetol, chavibetol acetate, safrole, 4‐allyl‐2‐methoxyphenolacetate, 3‐allyl‐6‐methoxyphenol, chavibetol, chavibetol acetate, eugenol, and allylpyrocatechol diacetate in BLEO (Arambewela, Kumaratunga, & Dias, ; Tawatsin, Asavadachanukorn, & Thavara, ).…”

Section: Resultsmentioning

confidence: 99%

“…Each quantified volatile component of both EOs was identified by comparing their mass spectra with NIST mass spectral libraries. The Kovat's method was followed to determine the concentration (%) and retention index (RI) of identified volatile compounds according to their respective peak areas and alkanes (C 8 – C 32 ) standard, respectively (Basak & Guha, ; Filho et al, ; Kovats, ).

RI, % = 100 [n + (N - n) \times \{\frac{\log RT ()(, unknown) - \log RT ()(, n)}{\log RT ()(, N) - \log RT ()(, n)}\}]

…”

Section: Methodsmentioning

confidence: 99%

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Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Madhumita

Guha

Nag

2019

J Food Process Preserv

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The optimization of extraction by the Box–Behnken design of response surface methodology, chemical composition, antioxidant activity (AA), and total phenolic content (TPC) of fresh and cured betel leaf essential oil (BLEO) was reported. A quadratic polynomial equation developed by multiple regression analysis revealed that the models were highly significant with R2 = .98 and p < .0001. At optimal extraction conditions of extraction time (140 min), extraction temperature (100°C) and leaf to water ratio (1:1.5 g/L), 0.35% and 0.48% of fresh and cured BLEO yield were obtained. Thirty‐three and thirty volatile compounds were identified from fresh and cured BLEO by gas chromatography‐mass spectroscopy, accounting for 96.4% and 93.96% of the total oils, respectively. Eugenol, estragole, linalool, α‐copene, and anethole with different percentages were accounted to be major components. Fresh BLEO exhibited strong antioxidant effects on DPPH and TPC than cured leaf EO. Both the EOs explored that AA had a positive correlation with their phenolic contents. Practical applicationsThe present study explores the effect of optimized exhaustive hydrodistillate condition on the analysis of chemical composition and AA of essential oil (EO). The findings of optimized extraction embodied in the present research can be scaled up for commercial and industrial purposes. Both fresh and cured BLEO may be used in the food industry as a natural food preservative and flavoring agent. It can be also used for various herbal, medicinal, and therapeutic products. The main identified compounds such as eugenol, estragole, and linalool are the most valuable for food and pharmaceutical industries. Eugenol was found to be the highest amount in the extracted EO that can be used as a local anesthetic in dentistry as an ingredient in dental cement for temporary fillings.

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Section: Resultsmentioning

confidence: 99%

RI, % = 100 [n + (N - n) \times \{\frac{\log RT ()(, unknown) - \log RT ()(, n)}{\log RT ()(, N) - \log RT ()(, n)}\}]

…”

Section: Methodsmentioning

confidence: 99%

Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Madhumita

Guha

Nag

2019

J Food Process Preserv

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“…Este fenómeno puede deberse a que los AEs retrasaron el desarrollo del tubo germinativo o causaron la ruptura de la membrana plasmática de los conidios produciendo una Results from this experiment showed that higher concentrations of essential oil in the medium culture decreased the maximum growth rate (µ max ) and increased the apparent lag phase time (λ) (Basak and Guha, 2015). Similarly, Marín et al (2008) and Tremarin et al (2015) used fungal growth models based on Baranyi and Roberts equation but without a restrictive agent (essential oil) in the culture medium.…”

Section: Fully Bilingualmentioning

confidence: 89%

“…The first type represents fungal growth over time, given by a series of restrictive factors; the second type represents the influence of restrictive factors on the primary model; and the third type is a combination of the first and second model types, and allows to predict the influence of restrictive factors on fungal growth. Basak and Guha (2015) reported the use of mathematical models based on experimental data of P. expansum mycelial growth and spore germination. Tremarin et al (2015) adjusted data of Byssochlamys fulva and Neosartorya fischeri growth to the model of Baranyi and Roberts.…”

Section: Fully Bilingualmentioning

confidence: 99%

“…The study showed an effect of the modification to the parameters of the culture, on the parameters of the maximum growth rate (µ max ) and apparent lag phase time (λ). Dantigny et al (2007) and Basak and Guha (2015) also used mathematical modeling (logistics model) in spore germination of phytopathogens such as P. expansum and P. verrucosum.…”

Section: Fully Bilingualmentioning

confidence: 99%

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Caracterización química, variabilidad composicional y modelamiento matemático del efecto de aceites esenciales en Alternaria alternata

Solis¹,

Aguilar²,

Necha³

et al. 2017

RMF

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Se desarrollaron modelos matemáticos del crecimiento y germinación in vitro de Alternaria alternata en presencia de aceites esenciales. Mediante el análisis de componentes principales, se encontraron similitudes entre ellos considerando su composición volátil. El crecimiento micelial y germinación de conidios de A. alternata se evaluó en PDA con aceites de canela, epazote y limón (0.25, 0.5, 1.0 µL mL-1). Los aceites se obtuvieron por hidrodestilación y comercialmente. Se caracterizaron por cromatografía de gases acoplada a espectrometría de masas. Para ajustar los datos experimentales y predecir su comportamiento se emplearon las ecuaciones de Baranyi y Roberts y logística. Por su composición química los aceites se agruparon en: 1) canela (comercial y no-comercial), en el que predominó el cis-Cinamaldehído, 2) limón comercial (D-Limoneno), y epazote (comercial y no-comercial), con Ascaridol y ρ-Cimeno y 3) limón no-comercial. El aceite de canela (0.5 y 1.0 µL∙ mL-1) inhibió el crecimiento micelial de A. alternata, mientras que, la germinación se inhibió 100 % con la presencia de aceites de limón y epazote (0.25 y 0.5 µL∙ mL-1). Los modelos matemáticos y el análisis de componente principales, son herramientas eficaces para entender el efecto de los aceites esenciales en A. alternata.

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Polyvinyl (alcohol)/chitosan active film supplemented with Sonneratia ovata extract and Piper betel L. oil for fresh‐cut beef preservation

Pham

Dang

Nguyen

et al. 2023

J of Applied Polymer Sci

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This work is to produce multi‐functional active film from polyvinyl (alcohol)/chitosan (PCs) supplemented with Sonneratia ovata leaf extract (SOE) and Piper betel L. oil (PBLO). Our finding showed yellowish SOE‐added PCs film with the compact structure possessing lower swelling degree (SD) (22.48%) and higher mechanical strength (5.05 MPa) as compared to the neat PCs (35.43% and 3.18 MPa, respectively). While the co‐supplementation with PBLO at different ratios significantly increased SD between 50.97% and 104.08% due to the more open structure. UV‐barrier, antimicrobial, and antioxidant properties of PCs film were significantly revitalized with co‐supplementation of SOE and PBLO. The PCs/SOE1/PBLO0.5 film presented better force resistance (5.51 MPa) and flexibility (87.12%) than other film formulations with balanced antibacterial and antioxidant properties and hence, it was further applied for preserving fresh‐cut beef for 14 days at 4°C. Changes in visual appearance, drip loss, and pH of fresh‐cut beef during storage period indicated better protective efficacy of PCs/SOE1/PBLO0.5 film as compared to polyethylene (PE), PCs, and SOE‐added PCs materials, suggesting its promisingly potential for food packaging application.

show abstract

Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media

Cited by 54 publications

References 45 publications

Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Caracterización química, variabilidad composicional y modelamiento matemático del efecto de aceites esenciales en Alternaria alternata

Polyvinyl (alcohol)/chitosan active film supplemented with Sonneratia ovata extract and Piper betel L. oil for fresh‐cut beef preservation

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