Optimal synergistic formulation of essential oils: Antimicrobial and physical-mechanical properties of cinnamon-oregano oils-incorporated cassava starch films for fresh Vietnamese bread preservation

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agriculture and Food Research Pub Date : 2025-04-08 DOI:10.1016/j.jafr.2025.101897

Doi Nguyen , Amporn Sae-Eaw , Penkwan Chompreeda , Ubonrat Siripatrawan , Panuwat Suppakul

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Abstract

The synergistic effects of cinnamon and oregano essential oils (EOs) against Staphylococcus aureus, Bacillus cereus, and Aspergillus flavus were evaluated by using a disc volatilization assay. Minimum inhibitory concentration (MIC) was indicated at 5 μL L⁻¹ air when the ratios of cinnamon and oregano EOs were 8:2 and 9:1 (v/v) for all tested bacteria, which also showed strongly synergistic activities (fractional inhibition concentration index (FIC) ≤ 0.48). However, there was only the combination ratio 6:4 showing a synergistic effect on the inhibition of A. flavus. Therefore, this combination was selected for incorporating with cassava starch films according to the central composite design. Desirability function approach indicated the optimal film formulation was 45.54 % of sorbitol and 0.65 % of EOs. The tensile strength and elongation at break of the optimal film were 8 MPa and 27 %, respectively while the AM film showed 100 % inhibition for all tested microorganisms. In the artificial contamination test, the antimicrobial film could express the inhibition at 85 % and 100 % on the growth of A. flavus in artificially and naturally contaminated Vietnamese bread, respectively.

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精油的最佳协同配方：肉桂-牛至油-加入木薯淀粉薄膜的抗菌和物理机械性能，用于保鲜越南面包

采用圆盘挥发法研究肉桂和牛至精油（EOs）对金黄色葡萄球菌、蜡样芽孢杆菌和黄曲霉的协同作用。在5 μL L−1空气条件下，肉桂与牛至的浓度分别为8:2和9:1 （v/v）时，对所有细菌均有最低抑菌浓度（MIC），且具有较强的协同作用（分数抑制浓度指数(FIC)≤0.48）。然而，只有6:4的组合比例对黄曲霉的抑制有协同作用。因此，根据中心复合设计，选择该组合与木薯淀粉膜结合。理想函数法表明，山梨糖醇含量为45.54%，EOs含量为0.65%。最佳膜的抗拉强度和断裂伸长率分别为8 MPa和27%，而AM膜对所有被试微生物的抑制率为100%。在人工污染试验中，抗菌膜对人工污染和自然污染的越南面包中黄曲霉的生长抑制率分别为85%和100%。

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