Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation microorganisms, and it is still unclear whether it can inhibit pellicle formation and affect its volatile compounds in Sichuan pickles. The current study showed that PEO can inhibit pellicle formation during fermentation of Sichuan pickles as it had significant antifungal activity against the pellicle formation microorganisms Candida tropicalis SH1 and Pichia kluyveri SH2. The minimum inhibitory concentration (MIC) of PEO against C. tropicalis SH1 and P. kluyveri SH2 was determined to be 0.4 μL/mL, and the minimum fungicidal concentrations (MFCs) were 1.6 μL/mL and 0.8 μL/mL, respectively. The antifungal mechanism was activated as a result of damage to the cell membrane, an increase in the cell permeability, a decrease in the mitochondrial membrane potential, and the inhibition of ATPase activity. Meanwhile, the addition of PEO to Sichuan pickles can enrich the profiles of volatile compounds during fermentation, including limonene, myrcene, 1,8-cineole, linalool, perilla ketone, heptanal, hexanal, α-thujone and β-terpineol and thus improve the overall sensory acceptability. These results indicated that PEO has the potential to be used as a novel food preservative to control pellicle formation in fermented vegetables.

A fluorescent carbon dots synthesized at room temperature for automatic determination of nitrite in Sichuan pickles

In this paper, highly fluorescent carbon dots were synthesized from sodium ascorbate and polyethyleneimine at room temperature (R-CDs). The proposed green synthesis method was energy-saving, environmentally friendly and easy online. R-CDs exhibit an optimal emission peak of 490 nm under excitation at 380 nm with a quantum yield of 32 %. R-CDs morphology, composition, and properties were characterized using TEM, FTIR, XPS, UV-vis and fluorescence spectroscopy. The study revealed that nitrite quenched the fluorescence of R-CDs under acidic conditions. Subsequently, this discovered reaction of R-CDs and nitrite was combined with flow-injection technology, and a simple, precise and automatic fluorescence strategy for nitrite determination was accomplished. The response to nitrite was linear in 5-300 μg·L^-1 concentration range and the limit of detection was 2.85 μg·L^-1 (3.3 S/k). This method was applied to nitrite determination in Sichuan pickles during the pickling process and results were consistent with the standard method, demonstrating its feasibility in practical applications.