Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil.
Department of Food Engineering, URI - Erechim, Av. Sete de Setembro, 1621, 99709-910 Erechim, RS, Brazil.
Int J Food Microbiol. 2023 Jun 2;394:110178. doi: 10.1016/j.ijfoodmicro.2023.110178. Epub 2023 Mar 15.
The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.
本研究旨在评估肉桂精油（EO）的游离态和包埋态的化学组成和抗真菌活性，以对抗扩展青霉、交链孢霉和黄曲霉，并评估其在玉米粉中的香气持久性。反式肉桂醛（TC）被鉴定为肉桂精油中的主要化合物（86%）。EO 采用阿拉伯胶（GA）和麦芽糊精（MD）以 1:1（m/m）的比例通过喷雾干燥进行包埋，包埋效率为 45.26%。肉桂精油对交链孢霉、黄曲霉和扩展青霉均表现出抗真菌活性，游离态和标准 TC 的最小抑菌浓度（MIC）均为 0.5%，包埋态 EO 的 MIC 为 5%。在不同浓度的肉桂精油和 TC 标准蒸汽暴露下评估真菌生长抑制情况，对扩展青霉的 MIC 分别为 6%和 8%，对交链孢霉的 MIC 分别为 4%和 1%，对黄曲霉的 MIC 分别为 4%。玉米粉中游离态和包埋态肉桂精油的感官分析结果表明，处理样品与标准样品之间存在显著差异（p<0.05）。游离态 EO 样品具有较高的香气强度持久性，而用包埋态 EO 处理的样品则被评估为更接近标准样品。结果表明，包埋态肉桂精油可作为控制玉米粉中真菌的天然替代品。
