Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 36, Issue 9, Pages 1411-1418Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19440049.2019.1640397
Keywords
Natural preservatives; Aspergillus westerdijkiae; Penicillium verrucosum; ochratoxin A; mycotoxin inhibition; mycelial growth
Funding
- Ministry for Innovation, Science and Research (MIWF) of the state of North Rhine-Westphalia within the programme [FH-STRUKTUR 2016] [AZ: 322-8.03.04.02-FH-STRUKTUR 2]
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The present study examines the influence of the natural preservatives carvacrol, eugenol, trans-cinnamaldehyde and the essential oil (EO) Origanum vulgare on ochratoxin A (OTA) production and the mycelial growth of two food-related moulds, Penicillium verrucosum and Aspergillus westerdijkiae, by broth macro-dilution assay for 21days. With the addition of 1/2 minimum inhibitory concentration (MIC) carvacrol, eugenol and O. vulgare EO, the mycelial dry weight of both moulds decreased significantly over the whole incubation period of 7, 14 and 21days. Trans-cinnamaldehyde slightly stimulated the growth of A. westerdijkiae and P. verrucosum at 14 and 21days of incubation. Growth inhibition did not accompany inhibition of OTA production. Although the growth of both moulds was inhibited after the addition of 1/2 MIC carvacrol, eugenol and O. vulgare EO, the OTA production of the strong mycotoxin producer A. westerdijkiae was stimulated. Only trans-cinnamaldehyde inhibited the production of OTA with the addition of 1/2 MIC. P. verrucosum produced significantly less OTA than A. westerdijkiae, and its mycotoxin production was almost completely inhibited by the addition of 1/2 MIC of the natural preservatives.
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