Chinese Academy of Inspection and Quarantine, Beijing, China.
Liuzhou River Snail Rice Noodle Quality and Safety Joint Laboratory, Liuzhou, China.
J Food Sci. 2024 Oct;89(10):6638-6652. doi: 10.1111/1750-3841.17363. Epub 2024 Sep 17.
Plant essential oils have been extensively investigated for their application in food industry due to their broad antimicrobial spectrum and safety. However, rare studies investigated their application in decontaminating rice noodles from fungal contamination. In this study, the cinnamon essential oil was screened out among 12 species of plant essential oils, and its antifungal activity against Penicillium oxalicum isolated from rice noodles was investigated. Our study revealed that cinnamon essential oil inhibited the spore germination in a concentration-dependent manner, and a dosage of 0.025% (v/v) could entirely disable the spore germination. The disruption of the fungal plasma membrane was evidenced by the change of plasma membrane permeability and the leakage of cellular components. The cinnamon essential oil in vapor phase (0.00625% [v/v]) could totally inhibit the growth of fungi inoculated on rice noodles. In addition to the potential application in inactivating fungi germination on rice noodles, this study also demonstrated the feasibility of cinnamon essential as an environmental disinfectant. This study is the first report that cinnamon essential oil has been studied for decontaminating rice noodles from fungal contamination with P. oxalicum, which not only broadens the application field of plant essential oil but also provides an alternative approach for rice noodle preservation.
植物精油因其广谱的抗菌谱和安全性而被广泛研究应用于食品工业。然而，很少有研究调查它们在去除真菌污染的米粉中的应用。在这项研究中，肉桂精油从 12 种植物精油中筛选出来，并研究了其对从米粉中分离出的青霉的抗真菌活性。我们的研究表明，肉桂精油以浓度依赖的方式抑制孢子萌发，而 0.025%（v/v）的剂量可完全抑制孢子萌发。细胞膜通透性的变化和细胞成分的泄漏证明了真菌质膜的破坏。气相中的肉桂精油（0.00625%[v/v]）可以完全抑制接种在米粉上的真菌的生长。除了在抑制米粉上真菌萌发方面的潜在应用外，本研究还证明了肉桂精油作为环境消毒剂的可行性。这是首次报道肉桂精油已被研究用于去除受青霉污染的米粉中的真菌污染，这不仅拓宽了植物精油的应用领域，也为米粉的保存提供了一种替代方法。
