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

Abstract

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.

Antifungal Potential of biobased oils from Citrus sinensis Peels and Eucalyptus globulus leaves in vitro against fungal isolates

“…Although the inhibitory effects of the biobased oil on A. niger were not the highest in the current study, the results confirm that the morphology, colony diameter and sporulation of the cell could be altered by the oils to affect the percent inhibition. (30)(31)(32).…”

Combined antifungal effects of the vapor phases of Zataria multiflora and Cinnamomum zeylanicum essential oils against Aspergillus flavus and Penicillium citrinum in vitro and cheese

“…However, due to the potential side effects of chemical preservatives on human health and consumers' tendency to use chemical-free foods, researchers have focused on finding effective and natural alternatives such as essential oils (EOs) (Carocho et al, 2015;Hlebová et al, 2022).…”

“…Recently, the antifungal activity of the vapor phase of some EOs against Penicillium commune in cheese has been reported (Hlebová et al, 2022). However, to the best of our knowledge, no study so far evaluated the combined antifungal effects of the vapor phases of ZEO and CEO.…”

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Molds play an essential role in the spoilage of foods and may produce mycotoxins which threaten human health (Garnier et al, 2017;Kure & Skaar, 2019). Penicillium and Aspergillus are major genera of molds frequently found in cheese (Hlebová et al, 2022;López-Díaz et al, 1996).Chemical preservatives are commonly used to control fungal and bacterial growth in cheese (European Parliament and Council, 2011).However, due to the potential side effects of chemical preservatives on human health and consumers' tendency to use chemical-free foods, researchers have focused on finding effective and natural alternatives such as essential oils (EOs) (Carocho et al, 2015;Hlebová et al, 2022).EOs are volatile liquids with characteristic odors, and known biological activity extracted from different parts of aromatic plants (Burt, 2004).EOs or their components could protect the cheese from microbial damage and extend its shelf life (Valdivieso-Ugarte et al, 2019). For example, it was reported that the addition of black cumin oil to the cheese decreased the inoculated pathogens (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis) up to 1.5 log CFU/g after 21 days of cold storage.

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“…Molds play an essential role in the spoilage of foods and may produce mycotoxins which threaten human health (Garnier et al, 2017;Kure & Skaar, 2019). Penicillium and Aspergillus are major genera of molds frequently found in cheese (Hlebová et al, 2022;López-Díaz et al, 1996).…”