Cargando…

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

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Hlebová, Miroslava, Foltinová, Denisa, Vešelényiová, Dominika, Medo, Juraj, Šramková, Zuzana, Tančinová, Dana, Mrkvová, Michaela, Hleba, Lukáš
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655813/
https://www.ncbi.nlm.nih.gov/pubmed/36360130
http://dx.doi.org/10.3390/foods11213517
_version_ 1784829278580375552
author Hlebová, Miroslava
Foltinová, Denisa
Vešelényiová, Dominika
Medo, Juraj
Šramková, Zuzana
Tančinová, Dana
Mrkvová, Michaela
Hleba, Lukáš
author_facet Hlebová, Miroslava
Foltinová, Denisa
Vešelényiová, Dominika
Medo, Juraj
Šramková, Zuzana
Tančinová, Dana
Mrkvová, Michaela
Hleba, Lukáš
author_sort Hlebová, Miroslava
collection PubMed
description 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.
format Online
Article
Text
id pubmed-9655813
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-96558132022-11-15 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, Miroslava Foltinová, Denisa Vešelényiová, Dominika Medo, Juraj Šramková, Zuzana Tančinová, Dana Mrkvová, Michaela Hleba, Lukáš Foods Article 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. MDPI 2022-11-04 /pmc/articles/PMC9655813/ /pubmed/36360130 http://dx.doi.org/10.3390/foods11213517 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hlebová, Miroslava
Foltinová, Denisa
Vešelényiová, Dominika
Medo, Juraj
Šramková, Zuzana
Tančinová, Dana
Mrkvová, Michaela
Hleba, Lukáš
The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title_full The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title_fullStr The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title_full_unstemmed The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title_short The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
title_sort vapor phase of selected essential oils and their antifungal activity in vitro and in situ against penicillium commune, a common contaminant of cheese
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655813/
https://www.ncbi.nlm.nih.gov/pubmed/36360130
http://dx.doi.org/10.3390/foods11213517
work_keys_str_mv AT hlebovamiroslava thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT foltinovadenisa thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT veselenyiovadominika thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT medojuraj thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT sramkovazuzana thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT tancinovadana thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT mrkvovamichaela thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT hlebalukas thevaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT hlebovamiroslava vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT foltinovadenisa vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT veselenyiovadominika vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT medojuraj vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT sramkovazuzana vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT tancinovadana vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT mrkvovamichaela vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese
AT hlebalukas vaporphaseofselectedessentialoilsandtheirantifungalactivityinvitroandinsituagainstpenicilliumcommuneacommoncontaminantofcheese