IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES

In the present research, the antifungal and antioxidant activities of Mentha piperita essential oil (MPEO) were investigated, and its potential as a natural food preservative in Orangina juices was evaluated. The major component was menthol (54.47%). The percentage inhibitions of MPEO were dose depe...

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Autores principales:	Sarah KEHILI, Mohamed Nadjib BOUKHATEM, Hussein EL-ZAEDDI, Dahbia KELLOU, Amina-Bouchra BENELMOUFFOK, Mohamed Amine FERHAT, Angel A. CARBONELL-BARRACHINA, William N. SETZER
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	mentha piperita essential oil natural food preservative antimicrobialactivity saccharomyces cerevisiae menthol antioxidant activity orangina juices Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/09e8c6f60a534bec8ebeecf3ab08d64e
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spelling	oai:doaj.org-article:09e8c6f60a534bec8ebeecf3ab08d64e2021-12-02T18:18:25ZIN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES2068-66092559-6381https://doaj.org/article/09e8c6f60a534bec8ebeecf3ab08d64e2020-06-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/715/643https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In the present research, the antifungal and antioxidant activities of Mentha piperita essential oil (MPEO) were investigated, and its potential as a natural food preservative in Orangina juices was evaluated. The major component was menthol (54.47%). The percentage inhibitions of MPEO were dose dependent with IC50 values of 2.53±1.77 mg/mL in DPPH test and 8.24±1.16 mg/mL in metal complexing ability. The microbial inhibition of MPEO was assessed against different food spoiling strains. The MPEO strongly inhibited the growth of Rhodotorula sp. and Saccharomyces cerevisiae with a diameter of the inhibitory zone (DIZ) ranging from 17–85 mm at the lower dose (20 µL), and from 35-85 mm at the higher quantity (60 µL). The minimum inhibitory concentration varied from 0.0078 to 0.5% (v/v) for yeasts. In addition, the anti-yeast effectiveness of MPEO alone and in association with moderate heat treatment was investigated in Orangina juices. The juices treated with association of MPEO at different doses (1, 2 and 6 µL/mL) and medium heat treatment (80 °C for 2 min) improved the reduction of Saccharomyces cerevisiae viability cells. Present data confirmed the superior performance of integrated thermal treatment over individual use of peppermint oil for Orangina juices preservation.Sarah KEHILIMohamed Nadjib BOUKHATEMHussein EL-ZAEDDIDahbia KELLOUAmina-Bouchra BENELMOUFFOKMohamed Amine FERHATAngel A. CARBONELL-BARRACHINAWilliam N. SETZERStefan cel Mare University of Suceavaarticlementha piperita essential oilnatural food preservativeantimicrobialactivitysaccharomyces cerevisiaementholantioxidant activityorangina juicesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 2, Pp 98-115 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	mentha piperita essential oil natural food preservative antimicrobialactivity saccharomyces cerevisiae menthol antioxidant activity orangina juices Food processing and manufacture TP368-456
spellingShingle	mentha piperita essential oil natural food preservative antimicrobialactivity saccharomyces cerevisiae menthol antioxidant activity orangina juices Food processing and manufacture TP368-456 Sarah KEHILI Mohamed Nadjib BOUKHATEM Hussein EL-ZAEDDI Dahbia KELLOU Amina-Bouchra BENELMOUFFOK Mohamed Amine FERHAT Angel A. CARBONELL-BARRACHINA William N. SETZER IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
description	In the present research, the antifungal and antioxidant activities of Mentha piperita essential oil (MPEO) were investigated, and its potential as a natural food preservative in Orangina juices was evaluated. The major component was menthol (54.47%). The percentage inhibitions of MPEO were dose dependent with IC50 values of 2.53±1.77 mg/mL in DPPH test and 8.24±1.16 mg/mL in metal complexing ability. The microbial inhibition of MPEO was assessed against different food spoiling strains. The MPEO strongly inhibited the growth of Rhodotorula sp. and Saccharomyces cerevisiae with a diameter of the inhibitory zone (DIZ) ranging from 17–85 mm at the lower dose (20 µL), and from 35-85 mm at the higher quantity (60 µL). The minimum inhibitory concentration varied from 0.0078 to 0.5% (v/v) for yeasts. In addition, the anti-yeast effectiveness of MPEO alone and in association with moderate heat treatment was investigated in Orangina juices. The juices treated with association of MPEO at different doses (1, 2 and 6 µL/mL) and medium heat treatment (80 °C for 2 min) improved the reduction of Saccharomyces cerevisiae viability cells. Present data confirmed the superior performance of integrated thermal treatment over individual use of peppermint oil for Orangina juices preservation.
format	article
author	Sarah KEHILI Mohamed Nadjib BOUKHATEM Hussein EL-ZAEDDI Dahbia KELLOU Amina-Bouchra BENELMOUFFOK Mohamed Amine FERHAT Angel A. CARBONELL-BARRACHINA William N. SETZER
author_facet	Sarah KEHILI Mohamed Nadjib BOUKHATEM Hussein EL-ZAEDDI Dahbia KELLOU Amina-Bouchra BENELMOUFFOK Mohamed Amine FERHAT Angel A. CARBONELL-BARRACHINA William N. SETZER
author_sort	Sarah KEHILI
title	IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
title_short	IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
title_full	IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
title_fullStr	IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
title_full_unstemmed	IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES
title_sort	in vitro growth inhibition of pathogenic and food spoilage yeasts and fungi by peppermint (mentha piperita) essential oil and survival of saccharomyces cerevisiae in fruit juices
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/09e8c6f60a534bec8ebeecf3ab08d64e
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IN VITRO GROWTH INHIBITION OF PATHOGENIC AND FOOD SPOILAGE YEASTS AND FUNGI BY PEPPERMINT (MENTHA PIPERITA) ESSENTIAL OIL AND SURVIVAL OF SACCHAROMYCES CEREVISIAE IN FRUIT JUICES

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