Anti yeast activities of some essential oils in growth medium, fruit juices and milk

Tserennadmid, Rentsenkhand; Takó, Miklós; Galgóczy, László; Papp, Tamás; Pesti, Miklós; Vágvölgyi, Csaba; Almássy, Katalin Horváthné; Krisch, Judit

doi:10.1016/j.ijfoodmicro.2010.11.004

Cited by 140 publications

(92 citation statements)

References 27 publications

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“…Several studies also reported strong antibacterial activities of EOs against pathogens (Bouhdid et al, 2010;Piskernik, Klancnik, Tandrup, Brondsted, & Smole-Mozina, 2011), spoilage bacteria (Tyagi & Malik, 2011a), yeast, and mold (Tserennadmid et al, 2011).…”

Section: Discussionmentioning

confidence: 96%

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

et al. 2015

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Section: Discussionmentioning

confidence: 96%

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

et al. 2015

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“…This proves that nanoemulsion showed anti-yeast activity even after being diluted in real food system. Recently, the effects of EOs on growth parameters of yeast in apple juice shows that in the clear apple juice, the growth rate was significantly lowered by EOs in the case of S. cerevisiae and S. pombe as reported in literatures (Tserennadmid et al 2011). Also recent report from Ghosh et al 2014 with a use of eugenol loaded nanoemulsion was studied for shelf life of orange juice which preserves fruit juice against the native bacteria.…”

Section: Math Assaymentioning

confidence: 94%

Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique: evaluating against food spoilage yeast

et al. 2015

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In recent years, food industries have shown great interest in developing nanoemulsion (NE) using essential oils (EOs) to prevent food spoilage caused by microorganisms. The hydrophobic properties of EOs have lead to reduced solubilization effect of food, which in turn, created a negative impact on the quality of food and its antimicrobial efficacy. Focusing this issue, we attempted a unique NE preparation using orange oil, Tween 80 (organic phase) and water (aqueous phase) by sonication technique. Based on thermodynamic stability studies, the effective diameter was reported to be in the size range from 20 to 30 nm. Saccharomyces cerevisiae was used in testing the anti-yeast effect. Their activity was studied in both growth medium and apple juice. The minimum inhibitory concentration of this NE was determined using broth dilution method. At 2 ll/ml, orange oil NE demonstrated inhibition of tested microorganisms. The kinetics of killing curve, have shown that the NE treated cells had lost its viability within 30 min of interaction. Also, SEM image revealed that the treated cells became distorted in comparison to their control cells. NE treated apple juice showed complete loss of viability even on dilution as compared to their controls.

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“…However, only a delay in the growth of Saccharomyces cerevisiae occurred when exposed to the film with lower concentration of active agents, PP100_10%CHL, which allowed only partial visual growth after 7 days of exposure. As reported by Tserennadmid et al (2011), the delay in the microbial growth observed could be caused by a lengthening of the lag phase due to the presence of the volatile active agents.…”

Section: Pp100_12%chlsupporting

confidence: 51%

Antimicrobial packaging system for minimally processed fruit

Lledó¹,

Inés²

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Certifican que:La memoria titulada "Antimicrobial packaging system for minimally processed fruit" que presenta Dña. Marta Inés Lara Lledó para optar al grado de Doctor por la Universidad Politécnica de Valencia, ha sido realizada en el Instituto Tecnológico del Embalaje, Transporte y Logística (ITENE) bajo su dirección y que reúne las condiciones para ser defendida por su autora. antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollado distintos prototipos para su posterior aplicación industrial.Previo al desarrollo de los materiales de envase, se llevó a cabo una selección de agentes activos más idóneos. Para ello se estudiaron mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los agentes activos de forma individual. Así mismo, también se seleccionaron agentes antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas.Con los agentes activos seleccionados, se desarrollaron películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semiindustrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos.Se evaluaron las propiedades mecánicas, barreras y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles.Se estudió la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos RESUMEN mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick.Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud.Igualmente, se realizaron diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentaron una elev...

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Anti yeast activities of some essential oils in growth medium, fruit juices and milk

Cited by 140 publications

References 27 publications

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique: evaluating against food spoilage yeast

Antimicrobial packaging system for minimally processed fruit

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