Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants

BACKGROUND: The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the in...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2013-03, Vol.93 (5), p.1112-1118
Main Authors: Moro, Armando, Librán, Celia M, Berruga, M Isabel, Zalacain, Amaya, Carmona, Manuel
Format: Article
Language:English
Subjects:
Anethum graveolens - chemistry
Anethum graveolens - growth & development
antifungal activity
aromatic plants
Chamaemelum - chemistry
Chamaemelum - growth & development
Cheese
Cheese - microbiology
cheese cover
Chromatography
Cyclohexenes - analysis
Cyclohexenes - pharmacology
essential oils
Food Contamination - prevention & control
Food Packaging
Food Preservation - methods
Fungi
Fungi - drug effects
Fungi - growth & development
Fungi - metabolism
Gas Chromatography-Mass Spectrometry
GC/MS
Inhibitory Concentration 50
Lamiaceae - chemistry
Lamiaceae - growth & development
Mass spectrometry
Mediterranean Region
Microbial Viability - drug effects
Microwaves
Monoterpenes - analysis
Monoterpenes - pharmacology
Mycotoxins - analysis
Mycotoxins - metabolism
Oils & fats
Oils, Volatile - chemistry
Oils, Volatile - isolation & purification
Oils, Volatile - pharmacology
Penicillium - drug effects
Penicillium - growth & development
Penicillium - metabolism
Penicillium verrucosum
Probiotics
SFME
Spain
Volatile Organic Compounds - analysis
Volatile Organic Compounds - pharmacology
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Summary:BACKGROUND: The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the innovative use of certain aromatic plants as natural cheese covers in order to prevent mycotoxicogenic fungal growth (P. verrucosum). A collection of 12 essential oils (EOs) was obtained from various aromatic plants by solvent‐free microwave extraction technology, and volatile characterisation of the EOs was carried out by gas chromatography/mass spectrometry. RESULTS: The most effective EOs against P. verrucosum were obtained from Anethum graveolens, Hyssopus officinalis and Chamaemelum nobile, yielding 50% inhibition of fungal growth at concentration values lower than 0.02 µL mL−1. All EOs showed high volatile heterogeneity, with α‐phellandrene, pinocamphone, isopinocamphone, α‐pinene, camphene, 1,8‐cineole, carvacrol and trans‐anethole being found to be statistically significant in the antifungal model. CONCLUSION: The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α‐ and β‐phellandrene were confirmed as the most relevant in the inhibition. © 2012 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.5859