Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cherkaoui El Modafar
{"title":"甲壳类壳聚糖与饱和胸腺、肉桂、石竹精油生物活性食品保鲜配方的研制","authors":"Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cherkaoui El Modafar","doi":"10.1007/s11483-025-09981-8","DOIUrl":null,"url":null,"abstract":"<div><p>The antifungal activity screening of ten essential oils (EOs) against <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. was carried out. Among all EOs, <i>Thymus satureioides</i>, <i>Cinnamomum zeylanicum</i>, and <i>Eugenia caryophyllus</i> EOs exhibited the strongest antifungal activity. The double and triple combinations of these EOs showed synergism, especially when the three EOs are combined at 1:3 ratios (MFC = 0.125 µL/mL for <i>Rhizopus</i> sp. and MFC = 0.062 µL/mL for <i>Aspergillus</i> sp.). At 0.001 µL/mL concentration, the triple combination of these EOs inhibited the development of <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. biofilms by more than 87%. Furthermore, the incorporation of this EOs combination into chitosan-based film (CS-film) reduced significantly its moisture and swelling levels, water vapor transmission rate, water solubility, and hydrophobicity while increasing considerably its opacity, thickness, tensile strength, and antiadhesion activity. Ultimately, the application of CS-EOs formulation as a coating for strawberries mitigated the weight loss by fourfold and inhibited mold development at the 13th day of storage. These encouraging results support the conclusion that the utilized EOs mixture can be applied as a natural antifungal or incorporated into CS-film to form a bioactive and biodegradable packaging and coating intended for food preservation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation\",\"authors\":\"Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cherkaoui El Modafar\",\"doi\":\"10.1007/s11483-025-09981-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The antifungal activity screening of ten essential oils (EOs) against <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. was carried out. Among all EOs, <i>Thymus satureioides</i>, <i>Cinnamomum zeylanicum</i>, and <i>Eugenia caryophyllus</i> EOs exhibited the strongest antifungal activity. The double and triple combinations of these EOs showed synergism, especially when the three EOs are combined at 1:3 ratios (MFC = 0.125 µL/mL for <i>Rhizopus</i> sp. and MFC = 0.062 µL/mL for <i>Aspergillus</i> sp.). At 0.001 µL/mL concentration, the triple combination of these EOs inhibited the development of <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. biofilms by more than 87%. Furthermore, the incorporation of this EOs combination into chitosan-based film (CS-film) reduced significantly its moisture and swelling levels, water vapor transmission rate, water solubility, and hydrophobicity while increasing considerably its opacity, thickness, tensile strength, and antiadhesion activity. Ultimately, the application of CS-EOs formulation as a coating for strawberries mitigated the weight loss by fourfold and inhibited mold development at the 13th day of storage. These encouraging results support the conclusion that the utilized EOs mixture can be applied as a natural antifungal or incorporated into CS-film to form a bioactive and biodegradable packaging and coating intended for food preservation.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 2\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-05-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-09981-8\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09981-8","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation
The antifungal activity screening of ten essential oils (EOs) against Rhizopus sp. and Aspergillus sp. was carried out. Among all EOs, Thymus satureioides, Cinnamomum zeylanicum, and Eugenia caryophyllus EOs exhibited the strongest antifungal activity. The double and triple combinations of these EOs showed synergism, especially when the three EOs are combined at 1:3 ratios (MFC = 0.125 µL/mL for Rhizopus sp. and MFC = 0.062 µL/mL for Aspergillus sp.). At 0.001 µL/mL concentration, the triple combination of these EOs inhibited the development of Rhizopus sp. and Aspergillus sp. biofilms by more than 87%. Furthermore, the incorporation of this EOs combination into chitosan-based film (CS-film) reduced significantly its moisture and swelling levels, water vapor transmission rate, water solubility, and hydrophobicity while increasing considerably its opacity, thickness, tensile strength, and antiadhesion activity. Ultimately, the application of CS-EOs formulation as a coating for strawberries mitigated the weight loss by fourfold and inhibited mold development at the 13th day of storage. These encouraging results support the conclusion that the utilized EOs mixture can be applied as a natural antifungal or incorporated into CS-film to form a bioactive and biodegradable packaging and coating intended for food preservation.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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