{"title":"Synergistic combination of cinnamaldehyde with citral for improving bread preservation: inhibition of Aspergillus niger and Penicillium citrinum","authors":"Jin-Ming Tan, Rui Cui, Teng-Gen Hu, Hong Wu","doi":"10.1007/s10068-025-01854-7","DOIUrl":null,"url":null,"abstract":"<div><p>In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (S<sub>CC</sub>) against main bread spoilage fungi (<i>Aspergillus niger</i> and <i>Penicillium citrinum</i>) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in S<sub>CC</sub>. In vitro tests demonstrated that S<sub>CC</sub> completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S<sub>CC</sub> caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S<sub>CC</sub> significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S<sub>CC</sub> is potential as a natural preservative in baked products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2339 - 2351"},"PeriodicalIF":2.4000,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01854-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (SCC) against main bread spoilage fungi (Aspergillus niger and Penicillium citrinum) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in SCC. In vitro tests demonstrated that SCC completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that SCC caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed SCC significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that SCC is potential as a natural preservative in baked products.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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