Universidad de Zaragoza, Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Mª de Luna 3, 50018 Zaragoza, Spain.
Universidad de Zaragoza, Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Mª de Luna 3, 50018 Zaragoza, Spain.
Int J Food Microbiol. 2019 Jun 2;298:44-50. doi: 10.1016/j.ijfoodmicro.2019.03.012. Epub 2019 Mar 21.
This work was performed to evaluate the antifungal effect of cinnamon and mustard essential oil (EO) alone and in combination against a range of mould strains. A wide range of resistance levels was observed among different mould species, being R. stolonifer the most resistant one. Mustard EO showed the biggest antifungal effect, and for this reason it was selected to study its effect in vapour phase on bread. The shelf life of bread inoculated with R. stolonifer and non- inoculated increased by 3-4 days at 25 °C, while at 4 °C the shelf-life increased beyond 50 days. However, the results from the acceptability test were negative. Based on this, the antifungal effect of cinnamon/mustard EO in combination was evaluated, with results mostly additive and synergistic. The ratio of the combination was defined taking into account the most resistant strain (100:8, cinnamon and mustard respectively) and their application was performed in vapour phase. This combination maintained the antifungal activity presented by mustard EO by itself and masked the mustard flavour, providing positive results in the acceptability tests. It was therefore suggested to be used at industrial scale.
这项工作旨在评估肉桂和芥子精油（EO）单独和联合使用对一系列霉菌菌株的抗真菌效果。不同霉菌物种的耐药水平差异很大，其中 R. stolonifer 的耐药性最强。芥子 EO 显示出最大的抗真菌效果，因此选择它来研究其在面包气相中的作用。在 25°C 下，接种 R. stolonifer 和未接种的面包的保质期延长了 3-4 天，而在 4°C 下，保质期延长超过 50 天。然而，可接受性测试的结果是负面的。基于此，评估了肉桂/芥子 EO 联合使用的抗真菌效果，结果主要是相加和协同的。考虑到最耐药的菌株（肉桂和芥子分别为 100:8），确定了组合的比例，并在气相中进行了应用。这种组合保持了芥子 EO 自身的抗真菌活性，并掩盖了芥子味，在可接受性测试中取得了积极的结果。因此，建议在工业规模上使用。
