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 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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Auteurs principaux: Sarah KEHILI, Mohamed Nadjib BOUKHATEM, Hussein EL-ZAEDDI, Dahbia KELLOU, Amina-Bouchra BENELMOUFFOK, Mohamed Amine FERHAT, Angel A. CARBONELL-BARRACHINA, William N. SETZER
Format: article
Langue:EN
Publié: Stefan cel Mare University of Suceava 2020
Sujets:
mentha piperita essential oil
natural food preservative
antimicrobialactivity
saccharomyces cerevisiae
menthol
antioxidant activity
orangina juices
Food processing and manufacture
TP368-456
Accès en ligne:https://doaj.org/article/09e8c6f60a534bec8ebeecf3ab08d64e
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