scholarly journals Eucalyptus Essential Oil as a Natural Food Preservative:In VivoandIn VitroAntiyeast Potential

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Amit Kumar Tyagi ◽  
Danka Bukvicki ◽  
Davide Gottardi ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fruit Juice ◽  
Relative Reduction ◽  
Dependent Manner ◽  
Food Spoilage ◽  
Eucalyptus Oil ◽  
Spoilage Yeasts ◽  
Eucalyptus Essential Oil ◽  
Food Spoilage Yeasts

In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%),α-pinene (5%), andγ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%),α-pinene (8.87%), andγ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.

scholarly journals Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)

2020 ◽  
Vol 10 (16) ◽  
pp. 5581 ◽  
Author(s):  
Mohamed Nadjib Boukhatem ◽  
Asma Boumaiza ◽  
Hanady G. Nada ◽  
Mehdi Rajabi ◽  
Shaker A. Mousa
Keyword(s):  
Essential Oil ◽  
Eucalyptus Globulus ◽  
Metal Ion ◽  
Fruit Juice ◽  
Heat Processing ◽  
Major Constituent ◽  
Natural Food ◽  
Dependent Manner ◽  
Food Spoilage

The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC50 value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effect of EGEO was assessed against 17 food spoilage microorganisms. The diameter of the inhibitory zone (DIZ) ranged from 15 to 85 mm for Gram-positive bacteria and from 10 to 49 mm for yeast strains. Candida albicans, C.parapsilosis and Saccharomyces cerevisiae were the most sensitive fungal species to the EGEO vapor with DIZ varying from 59 to 85 mm. The anti-yeast effectiveness of EGEO alone and in association with heat processing was estimated in a real juice matrix (Orangina fruit juices) in a time-dependent manner. The combination of EGEO-heat treatment (70 °C for 2 min) at different concentrations (0.8 to 4 µL/mL) was effective at reducing S. cerevisiae growth in the fruit juice of Orangina, compared to juice preserved with synthetic preservatives. Current findings suggest EGEO as an effective and potent inhibitor of food spoilage fungi in a real Orangina juice, and might be a potential natural source of preservative for the food industry.

In vitro antimycotic activity of a Williopsis saturnus killer protein against food spoilage yeasts

2009 ◽  
Vol 131 (2-3) ◽  
pp. 178-182 ◽  
Author(s):  
Marta Goretti ◽  
Benedetta Turchetti ◽  
Morena Buratta ◽  
Eva Branda ◽  
Lanfranco Corazzi ◽  
...  
Keyword(s):  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Antimycotic Activity ◽  
Williopsis Saturnus ◽  
Killer Protein ◽  
Food Spoilage Yeasts

Food-Spoilage Yeasts

The Yeasts ◽  
1993 ◽  
pp. 435-516 ◽  
Author(s):  
Elizabeth A. Tudor ◽  
R.G. Board
Keyword(s):  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

Plasma membrane H+ and K+ transporters are involved in the weak-acid preservative response of disparate food spoilage yeasts

Microbiology ◽  
2005 ◽  
Vol 151 (6) ◽  
pp. 1995-2003 ◽  
Author(s):  
Neil Macpherson ◽  
Lana Shabala ◽  
Henrietta Rooney ◽  
Marcus G. Jarman ◽  
Julia M. Davies
Keyword(s):  
Plasma Membrane ◽  
Benzoic Acid ◽  
Acid Stress ◽  
Weak Acid ◽  
Uptake System ◽  
Food Spoilage ◽  
Adaptive Responses ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

The food spoilage yeasts Zygosaccharomyces bailii and Saccharomyces cerevisiae have been proposed to resist weak-acid preservative stress by different means; Z. bailii by limiting influx of preservative combined with its catabolism, S. cerevisiae by active extrusion of the preservative weak-acid anion and H+. Measurement of H+ extrusion by exponential-phase Z. bailii cells suggest that, in common with S. cerevisiae, this yeast uses a plasma membrane H+-ATPase to expel H+ when challenged by weak-acid preservative (benzoic acid). Simultaneous measurement of Z. bailii net H+ and K+ fluxes showed that net K+ influx accompanies net H+ efflux during acute benzoic acid stress. Such ionic coupling is known for S. cerevisiae in short-term preservative stress. Both yeasts significantly accumulated K+ on long-term exposure to benzoic acid. Analysis of S. cerevisiae K+ transporter mutants revealed that loss of the high affinity K+ uptake system Trk1 confers sensitivity to growth in preservative. The results suggest that cation accumulation is an important factor in adaptation to weak-acid preservatives by spoilage yeasts and that Z. bailii and S. cerevisiae share hitherto unsuspected adaptive responses at the level of plasma membrane ion transport.

Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

2019 ◽  
Vol 300 ◽  
pp. 43-52 ◽  
Author(s):  
Laila N. Shwaiki ◽  
Elke K. Arendt ◽  
Kieran M. Lynch ◽  
Thibaut L.C. Thery
Keyword(s):  
Synthetic Peptides ◽  
Inhibitory Effect ◽  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts
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