The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese
This study aimed to determine the <i>in vitro</i> and <i>in situ</i> 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 cont...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3517 |
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| author | Miroslava Hlebová Denisa Foltinová Dominika Vešelényiová Juraj Medo Zuzana Šramková Dana Tančinová Michaela Mrkvová Lukáš Hleba |
| author_facet | Miroslava Hlebová Denisa Foltinová Dominika Vešelényiová Juraj Medo Zuzana Šramková Dana Tančinová Michaela Mrkvová Lukáš Hleba |
| author_sort | Miroslava Hlebová |
| collection | DOAJ |
| description | This study aimed to determine the <i>in vitro</i> and <i>in situ</i> 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 <i>Penicillium commune</i> (KMi–183 and KMi–402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (<i>Streptococcus</i> 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 <i>Streptococcus</i> 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. |
| first_indexed | 2024-03-09T19:04:08Z |
| format | Article |
| id | doaj.art-084218d1b3454886ac98cbd2ab35406a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:08Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-084218d1b3454886ac98cbd2ab35406a2023-11-24T04:42:04ZengMDPI AGFoods2304-81582022-11-011121351710.3390/foods11213517The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of CheeseMiroslava Hlebová0Denisa Foltinová1Dominika Vešelényiová2Juraj Medo3Zuzana Šramková4Dana Tančinová5Michaela Mrkvová6Lukáš Hleba7Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, SlovakiaDepartment of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, SlovakiaDepartment of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, SlovakiaDepartment of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, SlovakiaDepartment of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, SlovakiaDepartment of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, SlovakiaDepartment of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, SlovakiaDepartment of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, SlovakiaThis study aimed to determine the <i>in vitro</i> and <i>in situ</i> 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 <i>Penicillium commune</i> (KMi–183 and KMi–402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (<i>Streptococcus</i> 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 <i>Streptococcus</i> 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.https://www.mdpi.com/2304-8158/11/21/3517<i>Penicillium commune</i>cyclopiazonic acidessential oilsantifungal activitycheese samplessensory evaluation |
| spellingShingle | Miroslava Hlebová Denisa Foltinová Dominika Vešelényiová Juraj Medo Zuzana Šramková Dana Tančinová Michaela Mrkvová Lukáš Hleba The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese Foods <i>Penicillium commune</i> cyclopiazonic acid essential oils antifungal activity cheese samples sensory evaluation |
| title | The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese |
| title_full | The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese |
| title_fullStr | The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese |
| title_full_unstemmed | The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese |
| title_short | The Vapor Phase of Selected Essential Oils and Their Antifungal Activity <i>In Vitro</i> and <i>In Situ</i> against <i>Penicillium commune</i>, a Common Contaminant of Cheese |
| title_sort | vapor phase of selected essential oils and their antifungal activity i in vitro i and i in situ i against i penicillium commune i a common contaminant of cheese |
| topic | <i>Penicillium commune</i> cyclopiazonic acid essential oils antifungal activity cheese samples sensory evaluation |
| url | https://www.mdpi.com/2304-8158/11/21/3517 |
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