Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants

Abstract

The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α- and β-phellandrene were confirmed as the most relevant in the inhibition.

In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses

“…Other bioactivities of H. officinalis extracts have been reviewed, emphasizing its capacities as antioxidant and antiviral against the human immunodeficiency virus (HIV) replication (Fathiazad & Hamedeyazdan, 2011). In the same way, the antifungal capacities of the essential oil of H. officinalis against P. verrucosum stand out in comparison with other essential oils (Moro et al, 2013). Despite the solid residue of L. x intermedia Super did not increase proportionally at initial concentrations ( Fig.…”

“…The isolates were cultured on potato dextrose agar (PDA) (Merck KGaA, Darmstadt, Germany) plates in a growth chamber at 25 ± 1 C for 7 days (Moro et al, 2013).…”

“…L. angustifolia against Rhizoctonia solani (Al-Othman, 2012; Baptista et al, 2015). In addition, the Lavandula x intermedia essential oil has also reported notorious antifungal capacities, including against P. verrucosum (Blazekovic et al, 2011;Jianu, Pop, Gruia, & Horhat, 2013;Moro et al, 2013;Santana et al, 2012). For these reasons, different extracts of lavender species and lavandin varieties have been proposed as potential sources of bioactive compounds for the production of antimicrobials, especially against filamentous fungi, which suggests its use as bioactive sources of vegetal material for the production of cheese covers (LesageMeessen, Bou, Sigoillot, Faulds, & Lomascolo, 2015).…”

“…The presence of ascomycetous fungi in ripening cheeses, especially Penicillium verrucosum, is one of the main concerns for dairy industries (Moro, Libran, Berruga, Zalacain, & Carmona, 2013). This fungus is one of the most important responsible for the diminution in the shelf life and the unpleasant appearance of cheeses as well as for the production of mycotoxins such as ochratoxin A, which in high doses or through bioaccumulation may lead to severe diseases in human beings (Jersek et al, 2014).…”

UV-tunable laser induced phototransformations of matrix isolated anethole

“…For example, anethole was, among other components of aromatic plants, tested as natural cheese covers in order to prevent mycotoxicogenic fungal growth. 6 Anethole exists in two isomeric forms, differing in the relative position of the substituents about the propenylic C=C bond: the E and Z isomers, the E form being the most abundant isomer and the one receiving more practical uses. Indeed, the desired odour and taste of anethole are properties of the E isomer, while the Z form is toxic and possesses an unpleasant scent and flavour.…”