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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Bibliographic Details
Main Authors:	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
Language:	EN
Published:	Stefan cel Mare University of Suceava 2020
Subjects:	mentha piperita essential oil natural food preservative antimicrobialactivity saccharomyces cerevisiae menthol antioxidant activity orangina juices Food processing and manufacture TP368-456
Online Access:	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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