Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model

Authors

  • Veronika Valková AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel. +42137641 4928 https://orcid.org/0000-0001-7048-6323
  • Hana Ďúranová AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel. +421376414975 https://orcid.org/0000-0002-7274-6210
  • Lucia Galovičová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel. +421907260116 https://orcid.org/0000-0002-1203-4115
  • Eva Ivanišová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel. +421376414421
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; University of Rzeszow, Institute of Food Technology and Nutrition, Department of Bioenergy, Food Technology and Microbiology, Zelwerowicza St. 4, 35601 Rzeszow, Poland, Tel. +421376414715 https://orcid.org/0000-0002-4460-0222

DOI:

https://doi.org/10.5219/1483

Keywords:

essential oil, Penicillium sp., antioxidant activity, antifungal activity, bakery product

Abstract

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

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Published

2021-03-28

How to Cite

Valková, V., Ďúranová, H., Galovičová, L., Ivanišová, E., & Kačániová, M. (2021). Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model. Potravinarstvo Slovak Journal of Food Sciences, 15, 210–217. https://doi.org/10.5219/1483

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