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Effect of M exican Oregano ( L ippia berlandieri S chauer) Essential Oil Fractions on the Growth of A spergillus spp. in a Bread Model System
Author(s) -
Ávila Sosa Sánchez Raúl,
PortilloRuiz Martha C.,
ViramontesRamos Sabina,
MuñozCastellanos Laila N.,
NevárezMoorillón Guadalupe V.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12287
Subject(s) - carvacrol , thymol , essential oil , food science , lippia , antimicrobial , chemistry , fungicide , botany , biology , organic chemistry
Spices acting as antimicrobial agents can be used in combination with other factors to assure food safety. The aim of this work was to evaluate the effect of M exican oregano ( L ippia berlandieri S chauer) essential oil ( EO ) fractions on the growth of A spergillus spp. using a bread model media. Fungal growth was evaluated on a wheat flour‐based medium with controlled A w (0.925, 0.950) and with five M exican oregano EO fractions with different concentrations of thymol and carvacrol (50–200 mg/kg). Fungal growth (modified G ompertz equation) was affected by A w values and the concentration of M exican oregano EO fractions. Differences on thymol and carvacrol had no significant effect on the fungal growth kinetic parameters. Low A w (0.925) and fractions with high concentration of carvacrol (1 and 2) at 100 mg/kg showed fungicidal activity. Combined methods for food preservation can include M exican oregano EO , where A spergillus spp. fungal growth can be inhibited. Practical Applications Incorporation of herbs and essential oils to food products can be considered as a good form to increase shelf life of the product, but usually data on antimicrobial and/or antioxidant capacity are performed under laboratory‐controlled conditions. The development of predictive models that consider the effect of the food components on the effectiveness of natural antimicrobials can lead to a better understanding of the best conditions for their addition to food products. The present work describes the effect of water activity and wheat components on the antifungal activity of M exican oregano essential oil. The composition of the essential oil and its concentration were tested in combination with water activity, and it was observed that those factors greatly affected the biological activity of the essential oil.