Citrus species essential oils and their components can inhibit or stimulate fungal growth in fruit

Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes

“…terreus , and Aspergillus parasiticus (Jing et al, ). The antifungal activities of OEO can be largely attributed to the presence of limonene, a terpene, which is the most abundant component (96%) in the OEO (Kringel et al, ; Simas et al, ). The antifungal mechanism of limonene can be elucidated by its ability to disrupt the membrane and penetrate the fungal cell wall, resulting in the denaturation of proteins and the loss of membrane impermeability, which can promote a reduction in the biosynthesis of ergosterol, resulting in osmotic and metabolic instability of the fungal cell and eventually induced cell death (Nazzaro, Fratianni, Coppola, & Feo, ).…”

“…The antifungal mechanism of limonene can be elucidated by its ability to disrupt the membrane and penetrate the fungal cell wall, resulting in the denaturation of proteins and the loss of membrane impermeability, which can promote a reduction in the biosynthesis of ergosterol, resulting in osmotic and metabolic instability of the fungal cell and eventually induced cell death (Nazzaro, Fratianni, Coppola, & Feo, ). The ergosterol is the most abundant sterol component of the fungal cell membrane and is responsible for the maintenance of cell functions and integrity (Jing et al, ; Simas et al, ; Tao et al, ).…”

“…Citrus essential oils can be used as a viable alternative to control the growth of Aspergillus flavus and Penicillium verrucosum , in addition to other fungi commonly associated with food spoilage in bakery products (Simas et al, ) present on the product surface due to post‐baking contamination during the cooling, finishing, and packaging stages (Sirisoontaralak, Suthirak, Papaka, & Vongsawasdi, ). However, the high volatility and susceptibility to oxidation in the presence of light, oxygen, and moisture limit its applications (Gonçalves, Costa, Rodrigues, & Rodrigues, ).…”

Estudo dos pontos críticos na cadeia de beneficiamento e seus efeitos na qualidade e conservação de lima ácida \'Tahiti\'

“…A degradação da clorofila do início ao final do armazenamento foi de 5,85 mg g -1 para 2,89 mg g -1 (Fungicida e giberelina), 4,50 mg g -1 para 2,87 mg g -1 (Cera) e 5,12 mg g -1 para 3,01 mg g -1 (Embalagem) de clorofila de casca (Figura 12). A redução no conteúdo da clorofila pela ação da clorofilase ao longo do armazenamento é característica do processo de amadurecimento e senescência SRILAONG et al, 2011). A degradação de clorofila se inicia com a remoção da cadeia lateral pela clorofilase, que catalisa a quebra de clorofila a em clorofilida e fitol SRILAONG et al, 2011).…”

“…A redução no conteúdo da clorofila pela ação da clorofilase ao longo do armazenamento é característica do processo de amadurecimento e senescência SRILAONG et al, 2011). A degradação de clorofila se inicia com a remoção da cadeia lateral pela clorofilase, que catalisa a quebra de clorofila a em clorofilida e fitol SRILAONG et al, 2011). A degradação da clorofila na casca de citros, é um dos principais fatores de deterioração desses frutos quando armazenados (NAOKI YAMAUCHI et al, 2014).…”