Preliminary research to develop active packaging for bakery products using essential oils

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Alina A. DOBRE, Petru NICULIŢĂ

In this research the aim was to evaluate the antifungal properties of aromatic plant essential oils in vapour phase, against various fungal strains that causes bakery products alteration. The vapours of clove oil, oregano and white thyme oil were tested against five fungal strains (Aspergillus flavus, Aspergillus oryzae, Aspergillus brasiliensis, Fusarium culmorum, Fusarium graminearum) in a closed system using disc volatilization method which identifies the antifungal potential of essential oil vapours. The results obtained were expressed as minimum inhibitory concentration (MIC) in ppm in a 365.64 cm3 volume Petri dish. Were evaluated nine different concentration of these essential oils (50, 100, 200, 400, 600, 800, 1000, 1500, 2000 ppm) obtained by dilution in a 10% DMSO solution. The best result after seven days of exposure, were shown by oregano oil against all tested fungi with a MIC of 1000 ppm, especially against Fusarium spp., which presented no growth in the area above the disc with oil and no sporulation activity in rest of the Petri dish. Aspergillus ssp. was more resistant to the action of oregano vapours and gives a MIC of 1500 ppm. The vapour phase of clove and white thyme oils were more active at a MIC of 1500 ppm against all fungal strains while at 1000 ppm induced low mycelia growth, influenced the germination of spores which caused immature spores. Vapours of clove oil affected mainly Fusarium spp. by total inhibition of growth in the area of action and in rest affected mycelia development. White thyme oil had a low impact against Aspergillus spp. under study and the most efficient vapours concentration was of 2000 ppm. Main morphological changes observed under light microscopy on fungal strains grown in atmosphere of essential oils were disrupted cell structure, considerable alterations in hyphae, reduced number of conidiospores and loss of pigmentation. In conclusion, tested essential oils were effective in vapour phase leading to important alterations in fungal structure and sporulation process. This work gave us the opportunity to put the base of a protective active atmosphere using essential oils like natural antifungal agents, which could extend the shelf life of packaged bakery products.

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Dobre A. A., Niculiţă P., 2012, Preliminary research to develop active packaging for bakery products using essential oils. Scientific Bulletin. Series F. Biotechnologies, Vol. XVI, ISSN-L 2285-1364, 139-144.

 


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