Inhibition kinetics of Penicillium verrucosum using different essential oils and application of predictive inactivation models

Ozcakmak S., Gul O.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.20, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20
  • Publication Date: 2017
  • Doi Number: 10.1080/10942912.2017.1308953
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Essential oil, Fungicidal kinetic, Modelling analysis, Penicillium verrucosum, Predictive microbiology, ANTIFUNGAL ACTIVITY, GROWTH, PLANT, FOOD, ANTIBACTERIAL, OCHRATOXIN, PATHOGENS, PRODUCTS, SURVIVAL, EXPANSUM
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

This study deals with the efficacy of Origanum onites, Salvia officinalis, and Mentha piperita essential oils (EOs) and their mixture (1:1:1, v/v/v) against ochratoxigenic P. verrucosum D-99756 and modelling the effects of EOs on fungal growth using modified Gomperz and logistic models. O. onites, S. officinalis, and M. piperita EOs were used at their minimal lethal concentration levels at 65, 125, and 250 mu L/mL, respectively, which were determined in our preliminary studies. Inactivation of fungi sporulation by EO treatments was higher than 50-60% within 48 h, while 78.50-81.41% lethality was observed at the end of the 168 h for all of the tested EOs. The most effectiveness time for lethal effect was found at 84 h for O. onites and S. officinalis, while it was 168 h for mix EOs (p < 0.05). The modified Gompertz model successfully produced better fits than the logistic model as evidenced by the root mean square error, the modelling efficiency, and accuracy efficiency. In conclusion, data confirmed the potential use of plant and spice EOs for their fungistatic and fungicidal effects in food systems.