Dados do Trabalho

Título

ANTIFUNGAL POTENTIAL OF ESSENTIAL OILS AGAINST THE MAIN MOLDS INVOLVED IN BREAD SPOILAGE

Introdução

Microbiological spoilage of food is related not only to food waste and substantial economic losses, but also to food safety. Bread is widely consumed around the world and, due to its short shelf life, the use of preservatives is crucial to enable its commercialization in a larger scale. In this sector, mold growth is the main challenge due to its association with mycotoxins, and certain species, such as P. roqueforti, exhibit resistance to commonly used preservatives like propionate, sorbate, and benzoate. Nowadays, food science is seeking for alternatives to synthetic preservatives for microbial control in bakery products. Essential Oils (EOs) could be an alternative because of the antimicrobial compounds in their composition, especially monoterpenes. However, certain microorganisms exhibit resistance to these natural compounds, making it difficult to replace synthetic preservatives.

Material e Métodos

In this regard, this study aims to evaluate the antifungal potential of EOs from rosemary, thyme, basil, oregano, and turmeric against the predominant fungi in bread spoilage. Gas Chromatography-Mass Spectrometry (GC-MS) was performed to analyze the volatile and semi-volatile compounds of the EOs. Microbiological analyses, including inhibition halo (IH), Minimum Inhibitory Concentration (MIC), and Minimum Fungicidal Concentration (MFC) were conducted with the essential oils against P. roqueforti, P. citrinum and A. niger to identify the most promising EOs to be used as natural preservatives in bread.

Resultados e Discussão

As results, turmeric EO did not show any activity against the molds studied, possibly due to its low volatile concentration and absence of monoterpenes. Both Penicilliums showed resistance to rosemary EO, in all analyses, possibly due to their ability to survive in diverse conditions. Thyme and oregano essential oils were able to inhibit the growth of the three molds studied in low concentrations (MIC < 3µL/mL) and this effect may be associated with high concentrations of thymol and benzene in their composition. Basil essential oil was effective against A. niger and P. roqueforti.

Conclusão

It was concluded that the essential oils of oregano, thyme and basil have potential to be used as natural preservatives in bread.