The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli

Císarová, Miroslava; Hleba, Lukáš; Medo, Juraj; Tančinová, Dana; Mašková, Zuzana; Čuboň, Juraj; Kováčik, Anton; Foltínová, Denisa; Božík, Matěj; Klouček, Pavel

doi:10.1016/j.foodcont.2019.107007

Cited by 59 publications

(45 citation statements)

References 58 publications

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“…A wide range of EOs has been investigated in different studies ( Table 2 and Table 3 ). In this review, we tried to summarize the results of research studies from the last few years; however, it should also be noted that there are many studies related with the activities of different EOs such as Foeniculum vulgare (fennel) [ 104 , 105 , 106 ], Cymbopogon citratus (lemongrass) [ 98 , 99 ], Brassica nigra (mustard) [ 78 , 79 ], and Melaleuca alternifolia (tea tree) [ 107 , 144 , 145 ]. Moreover, differences in the fungal cultures, geographical origin, plant parts from which EO was derived, extraction method, and harvesting time results in the formation of a database containing numerous studies.…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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“…Similar activities have been evidenced in the bibliography with other bio-preservative compounds. In the work of Císarová et al [35], the use of different essential oils as bread preserving agents also evidenced an influence on the metabolite production of several Aspergillus species, reducing the occurrence of mycotoxins compared to the control.…”

Section: Metabolite Profiling Of Fungal Growth On Grapementioning

confidence: 95%

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Dopazo

Luz

Mañes

et al. 2021

Toxins

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Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.

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“…The antifungal and anti-toxicogenic properties of ginger, turmeric, clove, cinnamon, garlic and cumin can maintain the AFs occurrence at lower level [54,55]. Some spices show antifungal activity and disrupt the integrity of fungi cell wall which creates AFs [56].…”

Section: Worldwide Contamination Of Aflatoxins In Spicesmentioning

confidence: 99%

Aflatoxins Occurrence in Spices

Ahmed¹,

Asghar²

2022

Aflatoxins - Occurrence, Detoxification, Determination and Health Risks

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A wide range of spices are used in most dishes as seasoning, colouring, texture developer, palatability or preserving food and beverages worldwide. However, the spices are produced mainly in developing countries where tropical and/or subtropical climate such as high temperature, heavy rainfall and humidity encourage fungal growth leading to increased occurrence of aflatoxins (AFs) in spices. Moreover, the inadequate implementation of good agricultural practice, good manufacturing practice and good hygienic practice in these countries are great alarming situation. AFs are considered as a carcinogenic, mutagenic, teratogenic and immunosuppressive to humans and are classified as hazardous food toxins. This chapter provides the worldwide production and regulations of spices, suitable conditions for the AFs production, worldwide occurrence of AFs, detection techniques and some aspect for the reduction of AFs in spices.

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The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli

Cited by 59 publications

References 58 publications

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Aflatoxins Occurrence in Spices

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