Bianchi Alessandro, Farina Priscilla, Venturi Francesca, Trusendi Francesca, Flamini Guido, Ascrizzi Roberta, Sarrocco Sabrina, Ortega-Andrade Sania, Echeverria Maria Cristina, Conti Barbara, Taglieri Isabella
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Research Center Nutraceuticals and Food for Health (Nutrafood), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Foods. 2025 Feb 9;14(4):572. doi: 10.3390/foods14040572.
Stored grain pests like pose significant challenges to food security and quality, necessitating eco-friendly pest management strategies. This study investigates the combined efficacy of reduced doses of diatomaceous earth (DE) and basil ( L.) essential oil (EO) as an alternative to conventional pesticides. Laboratory trials evaluated the effectiveness of the treatments-DE, EO, and a mixture of both (at halved doses)-against in wheat, alongside their impact on bread quality and sensory attributes. Results showed that DE and the DE + EO at halved doses combination achieved over 82% pest mortality, comparable to standard DE doses but with reduced mechanical and environmental drawbacks. EO alone demonstrated limited insecticidal activity. Bread made from treated wheat retained high sensory acceptability, with DE enhancing elasticity and crumb aroma. EO-enriched bread exhibited a complex aromatic profile due to methyl chavicol, though with reduced crumb elasticity and a slightly bitter aftertaste. Shelf-life assessments indicated that DE and DE + EO at halved doses extended mold-free storage by one day compared to untreated bread. These findings highlight the potential of combining DE and EO at reduced doses to manage stored grain pests sustainably, aligning with integrated pest management (IPM) and organic farming principles, while preserving the technological and sensory qualities of derived food products.
像这样的储粮害虫对粮食安全和质量构成了重大挑战，因此需要环保的害虫管理策略。本研究调查了降低剂量的硅藻土（DE）和罗勒（唇形科）精油（EO）作为传统农药替代品的联合效果。实验室试验评估了DE、EO以及两者的混合物（剂量减半）对小麦中该害虫的防治效果，以及它们对面包品质和感官特性的影响。结果表明，DE以及剂量减半的DE + EO组合实现了超过82%的害虫死亡率，与标准DE剂量相当，但减少了机械和环境方面的缺点。单独使用EO显示出有限的杀虫活性。用处理过的小麦制作的面包保持了较高的感官可接受性，DE增强了面包的弹性和面包心香气。富含EO的面包由于甲基丁香酚呈现出复杂的香气特征，不过面包心弹性降低且有轻微苦味。货架期评估表明，与未处理的面包相比，剂量减半的DE和DE + EO使无霉菌储存期延长了一天。这些发现凸显了以降低剂量组合使用DE和EO来可持续管理储粮害虫的潜力，这符合综合害虫管理（IPM）和有机农业原则，同时保留了衍生食品的工艺和感官品质。
