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.
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
Int J Food Microbiol. 2024 Apr 16;415:110636. doi: 10.1016/j.ijfoodmicro.2024.110636. Epub 2024 Feb 20.
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 a) 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.
在本研究中，肉桂油（CO）（10%、30%、50%和 70%）对黄曲霉（AF01）和串珠镰刀菌（FP01）在最佳水活度（0.95 和 0.99）和温度（25、30 和 35°C）下在稻谷和精米上的生长速度（mm/天）和黄曲霉毒素 B1（AFB1）和伏马菌素 B1（FB1）产量的影响分别进行了测定。结果表明，所有真菌分离物的生长速度、AFB1 和 FB1 产量均随着 CO 浓度的增加而降低在两种基质上。在 50%CO 浓度下，AF01 和 FP01 在稻谷上的所有条件下均无法生长，而在 70%CO 下，两种真菌均完全被抑制（无生长-NG）在精米上。关于霉菌毒素的产生，30%的 CO 浓度可以抑制两种基质中的 AFB1 和 FB1 产生（未检出-ND）。在这项研究中，与两种真菌的生长相比，肉桂油对霉菌毒素的产生有显著影响。这些结果表明 CO 在改善收获后大米保存质量方面具有很大的潜力；然而，还需要进一步研究 CO 对谷物质量特性的影响。特别是，CO 在工业规模上应用于大米储存以减轻霉菌毒素污染的前景也需要进一步研究。此外，还应建立研究人员、农业专家和食品工业之间的合作关系，以制定有效和可持续的大米保存策略。
