Loading...
Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread
Author(s)
Nanasombat, Suree
Piumnoppakun, Nattaya
Atikanbodee, Dusita
Rattanasuwan, Metavee
Date Issued
May 14, 2010
Type
Book Chapter
Abstract
Essential oils of cinnamon ( Cinnamomum verum ) barks, pummelo ( Citrus maxima ) peels, and kaffi r lime ( Citrus hytrix ) peels were preliminarily examined for their antifungal activities by an agar dilution method. Cinnamon oil was most inhibitory to Rhizopus stolonifer and Aspergillus fl avus , with lowest minimum inhibitory concentrations (MICs) of 20 and 80 ì g/mL, respectively. Cinnamon oil in combination with reduced a w had a synergistic effect on the inhibition of these fungal growths on bread model agar (BMA). Cinnamon oil ( e 10 ì g/mL) inhibited R. stolonifer at a w 0.90, but 20 ì g/mL of this oil was inhibitory at a w 0.93 and 0.97. Water activity reduced to 0.87 alone inhibited this mold completely. Cinnamon oil ( e 20 ì g/mL) in BMA (a w 0.87) inhibited A. fl avus completely, whereas e 40 ì g/mL cinnamon oil at a w 0.90 - 0.97 was inhibitory. Then, the effect of ground cinnamon (0.16% - 1.30%) on the inhibition of these fungal species on bread stored at 30 ° C in 75% and 90% relative humidity (RH) was studied. Storage of bread at 75% RH resulted in slower fungal growth compared to the growth at 90% RH. Overall, 1.3% cinnamon showed the greatest inhibitory effect. © 2010 Blackwell Publishing.
Citation
Water Properties in Food Health Pharmaceutical and Biological Systems Isopow 10, 545-550, 2010