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Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread

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cris.virtual.author-orcid0000-0002-0153-4624
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dc.abstract.enThis research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorValková, Veronika
dc.contributor.authorĎúranová, Hana
dc.contributor.authorGalovičová, Lucia
dc.contributor.authorVukovic, Nenad L.
dc.contributor.authorVukic, Milena
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorKačániová, Miroslava
dc.date.access2026-01-26
dc.date.accessioned2026-02-06T10:57:02Z
dc.date.available2026-02-06T10:57:02Z
dc.date.copyright2022-10-27
dc.date.issued2022
dc.description.abstract<jats:p>This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p &lt; 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,7
dc.description.number21
dc.description.points100
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/app122110888
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7200
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/12/21/10888
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 10888
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.encinnamon essential oil
dc.subject.envolatile compounds
dc.subject.enantioxidant activity
dc.subject.endisc diffusion method
dc.subject.enmicrobial characterization
dc.subject.envapor contact method
dc.subject.enanti-penicillium activity
dc.subject.enbakery product
dc.titleApplication of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread
dc.title.volumeSpecial Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue21
oaire.citation.volume12