The efficient activity of plant essential oils for inhibiting Botrytis cinerea and Penicillium expansum: Mechanistic insights into antifungal activity

Microbiological Research, Год журнала: 2023, Номер 277, С. 127486 - 127486

Опубликована: Сен. 11, 2023

Язык: Английский

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Foods, Год журнала: 2024, Номер 13(12), С. 1854 - 1854

Опубликована: Июнь 13, 2024

Over the years, consumer awareness of proper, healthy eating has increased significantly, but consumption fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings vegetables. These ready-to-eat beverages retain nutritional benefits raw ingredients from which they are made. Furthermore, cater growing demand for quick nutritious meal options. To meet expectations, current trends in food market shifting towards natural, high-quality products minimal processing extended shelf life. Food manufacturers increasingly aiming reduce or eliminate synthetic preservatives, replacing them plant-based alternatives. Plant-based preservatives particularly appealing consumers, who often view as natural organic substitutes conventional preservatives. Essential oils, known their antibacterial antifungal properties, effective against microorganisms fungi present fruit vegetable smoothies. However, strong taste aroma essential oils can be significant drawback, concentrations needed microbiological stability unpalatable consumers. Encapsulation nanoemulsions offers promising solution these challenges, allowing use production without compromising sensory qualities.

Язык: Английский

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Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function

LWT, Год журнала: 2021, Номер 154, С. 112660 - 112660

Опубликована: Окт. 25, 2021

Perilla frutescens essential oil (PEO) has been widely used as a food preservative. This study aimed to clarify the mechanism of PEO against Aspergillus flavus (A. flavus) at protein level by using TMT proteomics. Marked changes in polysaccharides, proteins, and lipids A. were observed after treatment with PEO. Disordered energy metabolism damaged defense function occurred PEO-treated flavus. Proteomic analysis further manifested that inhibited growth blocking antioxidative process glycolysis pathway. Moreover, additional energy-producing pathways activated compensate for unbalanced treatment. Meanwhile, upregulation enzymes related RNA transcription translation might be protective response decreased content proteins caused These results suggest could potentially developed an alternative agent prevent fungal aflatoxin contaminations cereals

Язык: Английский

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Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger

Journal of Food Processing and Preservation, Год журнала: 2023, Номер 2023, С. 1 - 9

Опубликована: Апрель 4, 2023

Chinese yam with damaged outer skin can be easily oxidized and infected by spoilage fungi. To find preservatives in the storage of yam, Aspergillus niger 103 was isolated, identified, determined as dominant fungus according to Koch’s postulates. Then, strain used a model screen antifungal agents study mechanisms this study. We found that cinnamon essential oil best agent, minimum concentration against 25 μg/mL. The life could significantly extend 27.66 days spraying (25 μg/mL). further explore mechanism 103, alkaline phosphatase activity electrolyte content fungal solution were measured. increased than those without oil, which showed destroy integrity cell wall membrane disrupted cellular homeostasis 103.

Язык: Английский

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Proteomic analysis of antifungal mechanism of star anise essential oil against Aspergillus niger and its application potential in prolonging bread shelf life

LWT, Год журнала: 2022, Номер 169, С. 114023 - 114023

Опубликована: Сен. 29, 2022

In this paper, the main chemical constituents of star anise essential oil (AEO) were analyzed. Then antifungal mechanism AEO against Aspergillus niger was investigated by proteomics and its application potential in prolonging shelf life bread à-Guaiene highest content AEO, followed Azulene Terpinen-4-ol. can reduce ATP cell viability A. niger. A total 283 protein remarkable expressions after treatment found through omics. Further analysis showed that these differentially expressed proteins mainly concentrated energy metabolism system inhibits growth blocking synthetic pathway NAD. addition, activated additional production pathways, such as glycan metabolism, to compensate for lack treatment. Finally, shelf-life experiments extended day 8. These results suggested be used an agent prolong bread.

Язык: Английский

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Preparation of a long-term mildew resistant and strong soy protein adhesive via constructing multiple crosslinking networks

Chemical Engineering Journal, Год журнала: 2024, Номер 492, С. 152045 - 152045

Опубликована: Май 8, 2024

Язык: Английский

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Natural compounds of plant origin in the control of fungi and mycotoxins in foods

Current Opinion in Food Science, Год журнала: 2023, Номер 52, С. 101054 - 101054

Опубликована: Май 25, 2023

Язык: Английский

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Antifungal effect of cinnamon essential oil against Penicillium oxalicum on rice noodles

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Сен. 17, 2024

Abstract Plant essential oils have been extensively investigated for their application in food industry due to broad antimicrobial spectrum and safety. However, rare studies decontaminating rice noodles from fungal contamination. In this study, the cinnamon oil was screened out among 12 species of plant oils, its antifungal activity against Penicillium oxalicum isolated investigated. Our study revealed that inhibited spore germination a concentration‐dependent manner, dosage 0.025% (v/v) could entirely disable germination. The disruption plasma membrane evidenced by change permeability leakage cellular components. vapor phase (0.00625% [v/v]) totally inhibit growth fungi inoculated on noodles. addition potential inactivating noodles, also demonstrated feasibility as an environmental disinfectant. This is first report has studied contamination with P. , which not only broadens field but provides alternative approach noodle preservation.

Язык: Английский

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The Antifungal Mechanism of Isoxanthohumol from Humulus lupulus Linn.

International Journal of Molecular Sciences, Год журнала: 2021, Номер 22(19), С. 10853 - 10853

Опубликована: Окт. 7, 2021

Humulus lupulus Linn. is a traditional medicinal and edible plant with several biological properties. The aims of this work were: (1) to evaluate the in vitro antifungal activity H. ethanolic extract; (2) study vivo isoxanthohumol, an isoprene flavonoid from lupulus, against Botrytis cinerea; (3) explore mechanism isoxanthohumol on B. cinerea. present data revealed that extract exhibited moderate five tested phytopathogenic fungi vitro, showed highly significant cinerea, EC50 value 4.32 µg/mL. Meanwhile, it excellent protective curative efficacies vivo. results morphologic observation, RNA-seq, physiological indicators mainly related metabolism; affected carbohydrate metabolic process, destroyed tricarboxylic acid (TCA) cycle, hindered generation ATP by inhibiting respiration. Further studies indicated caused membrane lipid peroxidation, thus accelerating death This demonstrates can be used as potential botanical fungicide for management fungi.

Язык: Английский

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Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage

Food Chemistry, Год журнала: 2022, Номер 402, С. 134259 - 134259

Опубликована: Сен. 16, 2022

Язык: Английский

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