Synergistic antifungal effects of thyme essential oil and <i>Lactobacillus plantarum</i>
 cell-free supernatant against <i>Penicillium</i>
 spp. and in situ effects

Sriwattanachai, Suphamid; Sadiq, Muhammad Bilal; Anal, Anil Kumar

doi:10.1111/jfpp.13400

Cited by 14 publications

(13 citation statements)

References 29 publications

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“…Similar results were previously reported by various studies indicating that addition of EOs decreased the tensile strength of CS films and CS‐cassava starch composite films (Pelissari et al, ; Sriwattanachai et al, ). Sánchez‐Gonzáles et al () reported that the tensile strength of CS film decreased after incorporation of bergamot EOs.…”

Section: Resultssupporting

confidence: 91%

“…However, the combined effect of EOs and CS indicated higher intensity of antifungal response that was clearly evident from the microscopic examination. Similar results were reported by Sriwattanachai et al () who studied the effect of combined mixture of thyme EOs and Lactobacillus cell‐free supernatant on Penicillium spp. hyphae and chitin degradation in fungal cell wall.…”

Section: Resultssupporting

confidence: 88%

“…Šegvić Klarić, Kosalec, Mastelić, Pieckova, and Pepeljnak () reported the MIC values of thyme EOs as 9.85 and 19.17 μl/ml against Aspergillus spp and Penicillium spp., respectively. Sriwattanachai et al () reported the MIC value of thyme EOs as 40 μl/ml against Penicillium spp. Ma‐in, Aran, and Phongpaichit () reported the MIC values of cinnamon EOs in the range of 2.5–10 μl/ml against Aspergillus and Penicillium spp.…”

Section: Resultsmentioning

confidence: 99%

“…The effects of CS, Eos, and combination of CS with EOs on fungal hyphae were determined by the method described by Sriwattanachai et al () with slight modifications. Potato dextrose broth (PDB, Himedia, India) 20 ml, containing 2% of Tween 80, was inoculated with fungal spores (10 4 ) and incubated at 30°C, 180 rpm for 48 hr in an incubator (N‐Biotek, South Korea).…”

Section: Methodsmentioning

confidence: 99%

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Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

Chein

Sadiq

Anal

2019

J Food Process Preserv

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The study investigated the effects of chitosan (CS) combined with essential oils (EOs) in controlling the fungal contamination in peanut kernels. The antifungal activities of CS and EOs were evaluated against Aspergillus flavus and Penicillium citrinum. CS (2%, w/v in 1% v/v acetic acid) packaging films were formulated by incorporating different EOs (4%) separately, that is, thyme (TEOs), cinnamon (CEOs), and lemongrass (LEOs), respectively. CEOs showed lowest minimum inhibitory concentration (MIC) of 40 μl/ml against A. flavus and P. citrinum. CS films incorporated with CEOs showed high tensile strength and smooth morphology with less fissures in comparison to films incorporated with TEOs and LEOs. CEO‐based CS films showed complete inhibition of fungal growth at 28°C and 5°C for 24 days. The combination of CS and CEOs coating restricted the A. flavus and P. citrinum contamination to 9.8% and 13.4%, respectively, in artificially inoculated peanut kernels at 28°C for 14 days of storage. CS can be used in combination with EOs to control postharvest fungal contamination in peanuts. Practical applications CS are well known for the formulation of food packaging films; however, antifungal activity of CS is limited. This study explains the antifungal effects of CS and EOs. The combination of CS and EO can be used to reduce the concentration of EOs as antifungal agents which otherwise might affect the organoleptic attributes of food. The CS films incorporated with EOs are possible to use for shelf life extension and prevention of postharvest fungal contamination of agriculture commodities.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

Chein

Sadiq

Anal

2019

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

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“…During processing food and personal hygienic conditions can prevent several foodborne diseases (Chanseyha et al, ). Several hygiene practices such as poor environmental and personal hygiene, improper cooking and preparation, insufficient storage of drinks and food are known to compromise the safety of food (Sriwattanachai, Sadiq & Anal, ).…”

Section: Introductionmentioning

confidence: 99%

Prevalence, antimicrobial susceptibility, and virulence of Campylobacter jejuni isolated from chicken meat

Samad

Abbas

Ahmed

et al. 2018

Journal of Food Safety

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The aim of this study was to determine the prevalence and antimicrobial resistance of Campylobacter jejuni isolated from retail chicken meat. The identification of Campylobacter isolates and the presence of virulence factor were evaluated by polymerase chain reaction (PCR). Furthermore, clove oil, cinnamon, and turmeric extracts were evaluated for the antimicrobial potential against Campylobacter isolates. Out of 200 chicken meat samples, 80 (40%) samples were found contaminated with Campylobacter jejuni. Antibacterial susceptibility testing indicated that out of 80 isolates 60 (75%) were resistant to tetracycline followed by 31 (38.75%) to ciprofloxacin, 12 (15%) to ampicillin, 8 (10%) to erythromycin, and 2 (2.5%) were resistant to chloramphenicol. Clove oil and cinnamon extract showed antibacterial potential against Campylobacter isolates. Furthermore, all the 80 isolates (100%) were found positive for virulence genes (cadF, flaA, and dnaJ). The presence of antibacterial resistance and virulence factors in C. jejuni highlighted the risk associated with retail poultry meat. Practical applications Campylobacter jejuni is associated with foodborne illnesses such as gastrointestinal intestinal complications. This study demonstrated that raw chicken meat should be subjected to pretreatment to avoid the foodborne illnesses associated with multidrug‐resistant (MDR) Campylobacter jejuni. Moreover, the use of antibiotics should be strictly monitored in developing countries to avoid the emergence of multidrug‐resistant pathogens.

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Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating

2021

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BACKGROUND: Fungal contamination is a major cause of food spoilage. There is an urgent need to find and characterize natural preservatives. This study evaluates the prevalence of fungi in tomatoes and their control by using essential oil (EO) from sweet orange peel. Essential oils were extracted from dried and fresh sweet orange peels by using n-hexane and ethanol as extraction solvents. Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS) analyses were performed to identify the chemical composition of the EO. A combination of chitosan (CS) and EO was used to control the fungal decay of tomatoes inoculated with Aspergillus niger and Penicillium citrinum.RESULTS: Tomatoes obtained from local markets and supermarkets showed a high prevalence of Aspergillus and Penicillium spp. Essential oils extracted by ethanol from dried peels showed complete inhibition of A. niger and P. citrinum and hyphal degradation at a minimum inhibitory concentration (MIC) of 100 ∼L mL −1 . The combination of EO with chitosan (2%) as a coating, effectively controlled the fungal decay of tomatoes until the eighth day of storage at 25 °C.CONCLUSION: Due to their edible nature, and their antifungal and preservative potential, EO-and CS-based coatings can be used to extend the shelf life of tomatoes and other agriculture commodities. Essential oil-and CS-based coating can be used as alternative to synthetic preservatives, which are associated with various health hazards.

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Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum cell-free supernatant against Penicillium spp. and in situ effects

Cited by 14 publications

References 29 publications

Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels

Prevalence, antimicrobial susceptibility, and virulence of Campylobacter jejuni isolated from chicken meat

Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating

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