In vitro Antifungal Activity of Biopolymeric Foam Activated with Carvacrol

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2020-09-07 DOI:10.18502/jfqhc.7.3.4145

R. Gaglio, L. Botta, G. Garofalo, G. Guida, L. Settanni, F. Lopresti

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引用次数: 3

Abstract

Background: Active packaging represents a defining strategy to improve food quality and safety of the packaged foods. This study aimed to evaluate the in vitro ability of commercial biopolymeric foams, namely Mater-Bi (MB), activated with 20% of carvacrol, to develop a completely biodegradable and compostable packaging to inhibit the growth of spoilage and pathogenic yeasts. Methods: MB foams, with and without carvacrol, were produced by melt mixing and the foaming process was performed in a laboratory press. The antifungal activity of foams containing carvacrol was tested applying the disk diffusion method. Statistical analysis was done using XLStat software version 7.5.2 for Excel. Results: Statistically significant differences (p<0.05) were observed between sensitivity of the tested yeasts. Candida zeylanoides 4G362 and Rhodotorula mucilaginosa ICE29 were found to be the most sensitive strains with a clear zone of 28.9±0.1 and 29.0±0.1 mm, respectively. However, Aureobasidium pullulans was the least sensitive yeast strain, showing clear zone of 20.4±0.3 mm. Conclusion: This study provided, for the first time, an in vitro analysis of the antifungal activity of MB foams activated with carvacrol against yeasts that commonly contaminate raw materials and processed foods. In conclusion, this biopolymer was highly effective against all the yeasts used as indicators strains.

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香芹酚活化生物聚合物泡沫的体外抗真菌活性研究

背景：主动包装是提高食品质量和包装食品安全的一种明确策略。本研究旨在评估商业生物聚合物泡沫，即用20%香芹酚活化的Mater Bi（MB）的体外能力，开发一种完全可生物降解和可堆肥的包装，以抑制腐败和致病酵母的生长。方法：通过熔融混合制备含有和不含有香芹酚的MB泡沫，并在实验室压机中进行发泡过程。采用圆盘扩散法测定了香芹酚泡沫的抗真菌活性。使用Excel的XLStat软件7.5.2版进行统计分析。结果：检测酵母的敏感性差异有统计学意义（p<0.05）。泽兰假丝酵母4G362和粘红酵母ICE29是最敏感的菌株，其透明区分别为28.9±0.1和29.0±0.1 mm。然而，出芽短梗霉是最不敏感的酵母菌株，显示出20.4±0.3mm的透明区。结论：本研究首次提供了用香芹酚活化的MB泡沫对常见污染原料和加工食品的酵母的抗真菌活性的体外分析。总之，这种生物聚合物对所有用作指示菌株的酵母都非常有效。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.