The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu, Yijun; Wang, Ruolan; Zhao, Lingli; Huo, Shanshan; Liu, Shichang; Zhang, Hanxiao; Tani, Akio; Lv, Haoxin

doi:10.3390/foods11111586

Cited by 14 publications

(5 citation statements)

References 63 publications

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“…Litsea EO with β-citral (32.75%) and α-citral (40.00%) as the main compounds showed complete inhibitory effects on the growth of the tested strains. Our results agree with other authors who reported a similar composition and inhibitory effect of this EO [ 42 , 53 ].…”

Section: Resultssupporting

confidence: 93%

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

Hlebová

Foltínová

Vešelényiová

et al. 2022

Foods

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This study aimed to determine the in vitro and in situ antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor contact against the growth of two strains of Penicillium commune (KMi–183 and KMi–402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (Streptococcus spp.) on cheeses, their influence was monitored. Next, the sensory evaluation of cheese treated by EOs was evaluated. The results show that litsea and clove EOs were the most effective in the vapor phase against both tested strains. These EOs were characterized by the highest amount of α- (40.00%) and β-Citral (34.35%) in litsea and eugenol (85.23%) in clove. The antitoxicogenic activity of less effective (in growth inhibition) EOs on cyclopiazonic acid (CPA) production by the tested strains was also observed. The growth of Streptococcus spp. (ranging from 8.11 to 9.69 log CFU/g) was not affected by the EOs in treated cheese. Even though the evaluators recognized some EOs in sensory evaluation by the triangle test, they did not have a negative effect on the taste and smell of the treated cheeses and were evaluated as edible. The antifungal activity of EOs against several types of microscopic fungi and their effect on the sensory properties of treated foods needs to be further tested to achieve the most effective protection of foods from their direct contaminants.

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Section: Resultssupporting

confidence: 93%

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

Hlebová

Foltínová

Vešelényiová

et al. 2022

Foods

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“…Combining with other plant essential oils and physical treatments to obtain amplified effects in food preservation is another idea for LCEO utilization. According to Liu et al (2022), the cinnamon-Litsea combined essential oil can seriously damage the mycelia of A. flavus, hence providing anti-mildew activity during peanut storage. As compared to an individual essential oil, the combination of garlic essential oil, ginger essential oil, and LCEO exhibited a synergistic effect and more pronounced antibacterial activity against E. coli, S. aureus, and P. aeruginosa in ready-to-eat pakchoi (Zhang et al, 2022a).…”

Section: Usage In Food Industrymentioning

confidence: 99%

Litsea cubeba essential oil: Extraction, chemical composition, antioxidant and antimicrobial properties, and applications in the food industry

Liu,

Ren,

2024

Journal of Food Science

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Litsea cubeba (Lour.) Pers. (Lauraceae) is a valuable industrial crop that produces essential oil. The essential oil extracted from L. cubeba (LCEO) has broad‐spectrum antimicrobial activity and high antioxidant properties, with great potential for increased usage in the food industry. This literature review summarizes the extraction techniques, content and chemical composition, and antioxidant and antimicrobial activities of LCEO, with a focus on its usage in the food industry, which is an area of substantial recent research. The chemical composition of LCEO, which is affected by various factors, plays a key role in determining its bioactivity and usage in food. The potent antimicrobial activity of LCEO against various foodborne pathogens gives it potential for use in food packaging and preservation to extend shelf life. Future research challenges include the elucidation of the role and mechanism of individual chemical components of LCEO in inhibiting specific foodborne microorganisms; cultivar development to produce germplasm that yields essential oils of the desired chemical composition; and the development of commercial products that can be used in the food industry.

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“…Yuanxi Liu et al detected up to 19 pesticides in six batches of hawthorn leaves using gas chromatography tandem mass spectrometry and liquid chromatography tandem mass spectrometry, and on average, 13 pesticides were detected in each batch. All of these pesticides detected are common pesticides used in China and were detected without restriction (Liu et al, 2022). Among these, five pesticides, namely, carbendazim, imidacloprid, pyrazolyl axetil, hexazol, and phentermine methiconazole, were detected in 100% of the six batches of hawthorn leaves, while 15 pesticides were detected in over or equal to 50% of the six batches, with three batches of sample nitrile, one batch of sample tebuconazole, one batch of sample chlorpyrifos, and one batch of sample phentermine methiconazole being over-represented.…”

Section: Pesticide Residuesmentioning

confidence: 99%

Chemical composition, biological activities, and quality standards of hawthorn leaves used in traditional Chinese medicine: a comprehensive review

Guo,

Shao,

Peng

et al. 2023

Front. Pharmacol.

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Hawthorn leaves also known as crataegi foilum, are a combination of botanical drugs used commonly in Traditional Chinese Medicine. Hawthorn, the plant from which hawthorn leaves are prepared, is distributed in Northeast China, North China, and other regions in China. Hawthorn leaves are known to activate blood circulation and eliminate stasis, invigorating Qi, eliminating turbidity, and reducing the levels of lipids. So far, over a hundred compounds have been isolated from hawthorn leaves, including flavonoids, terpenoids, lignans, organic acids, and nitrogenous compounds. Hawthorn leaves are used for the treatment of hypertension, protecting against ischemic injury, angina, hyperglycemia, hyperlipidemia, and certain other conditions. Several of the currently available clinical preparations also use hawthorn leaves as raw materials, such as Yixintong capsules, Xinan capsules, etc. The present report systematically reviews the chemical composition, biological activities, and quality standards of hawthorn leaves, to provide a scientific basis and reference for detailed research on hawthorn leaves.

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The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Cited by 14 publications

References 63 publications

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

Litsea cubeba essential oil: Extraction, chemical composition, antioxidant and antimicrobial properties, and applications in the food industry

Chemical composition, biological activities, and quality standards of hawthorn leaves used in traditional Chinese medicine: a comprehensive review

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