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Phan LTK, Le ATH, Hoang NTN, Debonne E, De Saeger S, Eeckhout M, Jacxsens L. Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy. Int J Food Microbiol 2024; 415:110636. [PMID: 38422676 DOI: 10.1016/j.ijfoodmicro.2024.110636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/11/2024] [Accepted: 02/19/2024] [Indexed: 03/02/2024]
Abstract
In the present investigation, the effect of cinnamon oil (CO) (10, 30, 50 and 70 %) on the growth rate (mm/day) and aflatoxin B1 (AFB1) and fumonisin B1 (FB1) production of Aspergillus flavus (AF01) and Fusarium proliferatum (FP01) isolates, respectively was determined at optimum water activities (0.95 and 0.99 aw) and temperatures (25, 30 and 35 °C) on paddy and polished rice grains. The results showed that the growth rate, AFB1 and FB1 production of all the fungal isolates decreased with an increase in CO concentrations on both matrices. AF01 and FP01 failed to grow under all conditions on paddy at 50 % of CO concentration whereas both fungi were completely inhibited (No Growth-NG) at 70 % of CO on polished rice. Regarding mycotoxin production, 30 % of CO concentrations could inhibit AFB1 and FB1 production in both matrices (No Detection-ND). In this study, the production of mycotoxins was significantly influenced by cinnamon oil compared to the growth of both fungi. These results indicated the promising potential of CO in improving the quality of rice preservation in post-harvest; however, further investigations should be evaluated on the effects on the qualitative characteristics of grains. Especially, the prospective application of CO in rice storage in industry scales to mitigate mycotoxin contamination need also to be further researched. Moreover, collaboration between researchers, agricultural experts, and food industry should be set up to achieve effective and sustainable strategies for preserving rice.
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Affiliation(s)
- Lien Thi Kim Phan
- Faculty of Food Science and Technology, Ho Chi Minh city University of Industry and Trade, 140 Le Trong Tan street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh city, Viet Nam.
| | - Anh Thi Hong Le
- Faculty of Food Science and Technology, Ho Chi Minh city University of Industry and Trade, 140 Le Trong Tan street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh city, Viet Nam.
| | - Nhon Thi Ngoc Hoang
- Faculty of Food Science and Technology, Ho Chi Minh city University of Industry and Trade, 140 Le Trong Tan street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh city, Viet Nam.
| | - Els Debonne
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
| | - Sarah De Saeger
- Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, 9000 Ghent, Belgium.
| | - Mia Eeckhout
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
| | - Liesbeth Jacxsens
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
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