Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

Active food packages for cake conservation: Antifungal potential of bean starch biodegradable films with orange peel essential oil

This study aimed to apply antifungal films as biodegradable active packages for cake conservation. Native or octenyl succinic anhydride (OSA)-modified carioca bean starches (4 %, w/v) were used to produce films incorporated with orange peel essential oil (5 % and 10 %, v/w). d-limonene was determined as the major compound (94.25 %) in orange peel essential oil. Filmogenic solutions exhibited greater stability due to OSA modification. The films presented a continuous morphology, high luminosity (97.0 %), and low opacity (8.6 %), moisture content of 24.2 %, solubility in water of 38.0 %, and a water vapor permeability of 4.97 g.mm/m2.day.KPa. They remained intact after 24 h of immersion in water. The mechanical properties included a tensile strength (5.44 MPa) and an elongation at break (52.0 %). The antifungal activity of the essential oil and the films against Penicillium crustosum and Aspergillus flavus was high, with higher inhibition of A. flavus. Films produced from OSA-modified starch exhibited improved morphological properties, showing increased homogeneity over native starch films. The bean starch films with 10 % orange peel essential oil exhibited an enhanced antifungal effect. They were used for the application in cake conservation, displaying high inhibition of fungi with the potential for the formation of biodegradable active food packaging.

DNA binding peptide CF-14 enhances bactericidal efficacy of eugenol/carvacrol nanoparticles to Escherichia coli

To evaluate the bactericidal action of antimicrobial peptide CF-14, Eugenol (EU) and carvacrol (CAR) nanoparticles (NPs) less than 200 nm were surface-modified with CF14, gaining approximately 200 nm of EU-CF and CAR-CF NPs with swollen morphology. EU-CF and CAR-CF NPs were bactericidal to E. coli at dosage of 0.09% and 0.07% (v/v), respectively; while they were just bacteriostatic to Staphylococcus aureus at 0.10% and 0.08% (v/v). Spectral variations in bacterial carbohydrates (1185-900 cm-1), lipids (3000-2800 cm-1) and DNA (1500-1185 cm-1) were obvious as evident from Fourier transform infrared spectroscopy (FTIR). A higher percentage of membrane damaged (non-revivable) E. coli than S. aureus was found, which indicated electrostatic interactions between Gram-negative E. coli with cationic CF conjugated NPs leading to DNA disintegration. Interestingly, EU-CF and CAR-CF NPs inhibited E. coli growth in orange juice without impacting flavour compounds.

Soft and elastic silver nanoparticle-cellulose sponge as fresh-keeping packaging to protect strawberries from physical damage and microbial invasion

Strawberry is a nutritious food that is susceptible to mechanical injury and microbiological infection. Traditional coatings for strawberry packaging provide resistance against microbial infection but not against mechanical damage. In this study, a soft and elastic cellulose sponge modified with silver nanoparticles (AgNPs@CS-1:1) was prepared as strawberry packaging material, and it provided effective protection against mechanical damage. In addition, after 1000 cyclic compression, AgNPs@CS-1:1 presented only 16.80% unrecoverable deformation and still had elasticity, suggesting its fatigue resistance and durable protection for strawberry against damage caused by repeated vibrations during transportation. In addition, AgNPs@CS-1:1 had good antibacterial (E. coli and S. aureus) and antifungal (Rhizopus stolonifer) abilities. The storage time of strawberries packaged by AgNPs@CS-1:1 was extended to 12 days without microbial invasion. Thus, AgNPs@CS-1:1 provided dual protection at the physical and microbial levels. This study proposes a new method for the preservation of strawberries based on the utilization of cellulose.

Synergistic Impact of Bioactive Byproduct Extract Leads to Anti-Fusarium and Anti-Mycotoxin Secretion

Fruit byproducts are considered a high source of bioactive molecules, which possess antioxidant activities. These antioxidants play principal functions in mycotoxin reduction. This study aimed to evaluate crude mandarin byproduct extract for its chemical interaction with fungal growth and suppression of mycotoxin production, and to illustrate whether the impact was regarding individual molecules or a synergistic antioxidation process. Extract contents were analyzed for their phenolic, flavonoids, and antioxidant activity. The fatty acid composition and volatile components were determined using the GC apparatus. The influence of the extract evaluated versus the standard phenolics of trans-ferulic and hesperidin were evaluated. The liposome technique was applied to prevent the antioxidant properties of the bioactive extract. The anti-mycotoxigenic effects of the liposomal and non-liposomal extract were determined in fungal media against the standard phenolics. The results manifested ferulic (235.54 ± 3.34 mg/100 g) and hesperidin (492.11 ± 1.15 mg/100 g) as high phenolics in the extract. Limonene was the main volatile (67.54 ± 1.74%), as well antioxidant activities determined in considerable values. The crude extract recorded efficiency as an anti-Fusarium agent, but less than the standard hesperidin applied in fungal media. The bioactive extract recorded possessed a reduction influence on mycotoxin production. The impact may be joining with its fungal inhibition or its component activity with the active groups on the mycotoxin molecule. The formation of liposomal extract enhanced its efficacy in mycotoxin reduction. This enhancement may illustrate its protective properties for antioxidant components of the bioactive extract.

Antifungal Activity against Botryosphaeriaceae Fungi of the Hydro-Methanolic Extract of Silybum marianum Capitula Conjugated with Stevioside

Silybum marianum (L.) Gaertn, viz. milk thistle, has been the focus of research efforts in the past few years, albeit almost exclusively restricted to the medicinal properties of its fruits (achenes). Given that other milk thistle plant organs and tissues have been scarcely investigated for the presence of bioactive compounds, in this study, we present a phytochemical analysis of the extracts of S. marianum capitula during the flowering phenological stage (stage 67). Gas chromatography–mass spectroscopy results evidenced the presence of high contents of coniferyl alcohol (47.4%), and secondarily of ferulic acid ester, opening a new valorization strategy of this plant based on the former high-added-value component. Moreover, the application of the hydro-methanolic extracts as an antifungal agent has been also explored. Specifically, their activity against three fungal species responsible for the so-called Botryosphaeria dieback of grapevine (Neofusicoccum parvum, Dothiorella viticola and Diplodia seriata) has been assayed both in vitro and in vivo. From the mycelial growth inhibition assays, the best results (EC₉₀ values of 303, 366, and 355 μg·mL⁻¹ for N. parvum, D. viticola, and D. seriata, respectively) were not obtained for the hydroalcoholic extract alone, but after its conjugation with stevioside, which resulted in a strong synergistic behavior. Greenhouse experiments confirmed the efficacy of the conjugated complexes, pointing to the potential of the combination of milk thistle extracts with stevioside as a promising plant protection product in organic Viticulture.

Suitability of starch/carvacrol nanofibers as biopreservatives for minimizing the fungal spoilage of bread

The objective of this study was to evaluate the in vitro susceptibility of fungi to starch/carvacrol nanofibers produced by electrospinning. The nanofibers were incorporated into bread dough or used in the development of active packages to minimize bread spoilage. In agar diffusion and micro-atmosphere assays, the nanofibers with 30 % or 40 % carvacrol presented inhibition zones with low growth and were effective inhibiting both the fungi evaluated in this work. The MICs for nanofibers with 30 % carvacrol were 0.098 and 9.8 mg/mL against Penicillium sp. and Aspergillus flavus, respectively; for the 40 % nanofibers, the MIC was 19.6 mg/mL against Aspergillus flavus. As for MFC, only the 30 % nanofibers exerted fungicidal effect. The treatments administered directly to the bread dough had low colony-forming unit. For bioactive packages, nonwovens with 30 % carvacrol were effective in preventing bread spoilage. Thus, nanofibers are a good alternative to chemical additives or bioactive packages in food industry.

Comparison of antifungal activity of essential oils from different plants against three fungi

The antifungal activity of plant essential oils (EOs) extracted by steam distillation from seven different species (Cinnamon, Anise, Clove, Citronella, Peppermint, Pepper, and Camphor) was investigated. Three common fungi were isolated from moldy wheat bread, which were identified as Aspergillus niger, A. oryzae, and A. ochraceus. The antifungal activity of anise, peppermint, clove, cinnamon, pepper, citronella, and camphor EOs from seven different spices was confirmed by agar diffusion assay against three fungi. Among all the EOs, the cinnamon EO showed the highest antifungal activity for all the fungi strains with the largest inhibition zone at the concentration of 800 mg/mL and lowest MIC ranging from 0.0625 to 0.125 mg/mL, followed by clove EO. The remaining EOs exerted moderate inhibitory effects. Further research indicated the substantial inhibitory activities of cinnamon and clove EOs on mycelial growth and spore germination in a dose-dependent manner. Further, the in vivo inhibitory activity of selected EOs on naturally infected bread demonstrated that cinnamon and clove EOs can as be used as natural antifungal agents.

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with minimal inhibitory and fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, no yeast growth was observed for any tested essential oil concentration. In the salad dressings, all the formulations were able to reduce Z. bailii growth compared to the control, and only those samples with 1.95 mg/g of essential oil were capable of inhibiting yeast development after 4 inoculation days. The sensory acceptance of the dressing containing the nanoemulsions was similar to the control dressing in appearance, consistency and colour terms. These results evidence the antifungal activity of oregano and clove nanoemulsions against Z. bailii.

A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system

An escalated demand of minimally processed food and increased negative perception for synthetic preservative has led to a lookout for a natural preservative. Essential oils (EOs) are volatile and aromatic secondary metabolites of plants that have been tapped mainly for its flavour and fragrances and various biological properties such as antimicrobial and antioxidant. The constituents and antifungal potential of EOs have been reported widely in the present scientific literature. Moreover, the current scientific research dealing with the mode of action of EOs on fungal spores and mycelial cells are very scarce, unlike bacteria. The antimicrobial efficacy of EO in real food system may alter due to interaction with food matrix components. Besides, minimum alteration in sensory qualities while retaining its maximum activity is the most sought-after criteria for food preservation with EOs. If the oil is applied in excess to have better antimicrobial activity, it may end up having an unacceptable organoleptic impact on the food. Appropriate edible delivery systems of EOs as an emulsion is a probable approach to retain the maximum efficacy of EOs in the food system. Nano-emulsification of EO could increase its bioactivity due to increased bioavailability in the food matrix. The basis of this review is to provide an overview of current knowledge about the antifungal properties and antifungal mode of action of EOs, and to recognize the application of EO as nano-sized oil droplets in the food system.