Efficacy of Some Essential Oil Components as Food Preservatives Against Food Contaminating Molds, Aflatoxin B1 Production and Free Radical Generation
2015
Prakash, Bhanu | Mishra, Prashant Kumar | Kedia, Akash | Dwivedy, Abhishek Kumar | Dubey, N.K.
This study explores the efficacy of essential oil components, viz. Z‐citral, E‐citral, methyl cinnamate and fenchone individually and in combination (1:1:1:1), against food contaminating molds, aflatoxin B₁ production and as antioxidant. The oil components (except fenchone) and their combination inhibited the aflatoxigenic strain of Aspergillus flavus (LHP‐10) and 13 additional food‐infesting molds at minimum inhibitory concentration ranging between 0.50 and 5.25 μL/mL while aflatoxin production inhibited between 0.6 and 2.50 μL/mL. Methyl cinnamate showed the highest antifungal and anti‐aflatoxigenic activity followed by the combination, Z‐citral, E‐citral and fenchone. The oil components exhibited synergistic action during antioxidant activity as the oil combination was substantially superior (IC₅₀ value 5.89 μL/mL) to the sum of the individual antioxidant effects. The antifungal mechanism of action of components and their combination was studied by measuring the ergosterol content in the plasma membrane of mold species. During in vivo experiments in storage containers, the oil combination provided >50% protection of chickpea samples against fungal infestation up to 6 months of storage without affecting their viability. PRACTICAL APPLICATIONS: Based on the results of the present investigation, some essential oil components and their combination may be recommended as plant‐based preservatives in view of their antifungal activity against food‐infesting molds, aflatoxin secretion and as antioxidant. The efficacy of the components in protecting the fungal contamination of chickpea samples during storage condition without affecting their viability strengthens their formulation for practical application. The study recommends some essential oil components to food and agri‐industries as safer alternatives of synthetic preservatives in view of their adverse effects on consumer's health and environment.
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