Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils

Yıl 2021, Cilt: 5 Sayı: 2, 105 - 116, 31.12.2021

Hilal Nur Temir Funda Karbancıoğlu Filiz Altay

Öz

Thyme and cardamom oils are known to be various health benefits along with their antimicrobial properties are used in foods as additives or condiments. Such functional properties of these essential oils (EOs) stem from bioactive and volatile components that are very sensitive to ambient conditions. Encapsulation of EOs provides protection of core material. Electrospinning is an easy, effective and relatively low-cost encapsulation method. There is no clear statement on how electrospinning affect the functional properties of active material that is to be encapsulated. The aim of this study was to investigate the effects of uniaxial and coaxial electrospinning on antifungal effects of thyme and cardamom oils, which had proven their antifungal effects, against isolates of Aspergillus carbonarius 35-03X1 and 39-04X4. The uniaxial and coaxial electrospinning encapsulated thyme oil exhibited less antifungal effect against 39-04X4 compared to non-encapsulated thyme oil. No antifungal effect of encapsulated cardamom oil was detected. Electrospinning inhibited the antifungal effect of cardamom oil. The outcomes of this study can help effect of electrospinning on functional properties of active materials.

Anahtar Kelimeler

thyme oil, cardamom oil, antifungal, electrospinning, encapsulation, Aspergillus carbonarius

Kaynakça

• Abarca M. L., Accensi F., Bragulat M. R., Castella G. & Cabanes F. J. 2003. Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market. Journal of Food Protection, 66(3), 504-506.
• Abarca M. L., Accensi F., Cano J. & Cabañes F. J. 2004. Taxonomy and significance of black aspergilli. Antonie van Leeuwenhoek, 86(1), 33-49.
• Aiko V. & Mehta A. 2013. Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice. World Mycotoxin Journal, 6(1), 43- 50.
• Aoudou Y., Léopold T. N., Michel J. D. P., Xavier E. F., Moses M. C. 2010. Antifungal properties of essential oils and some constituents to reduce foodborne pathogen. Journal of Yeast and Fungal Research, 1(1), 001-008.
• Arıkan S.B., Okutan N. & Altay F. 2016. Kekik ve kakule yağlarının tek ve eş eksenli nanolif ile enkapsülasyonu. Gıda. 41(3), 149-154.
• Augustin M. A. & Hemar, Y. 2009. Nano-and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews, 38(4), 902-912.
• Astoreca A., Barberis C., Magnoli C., Combina M. & Dalcero A. 2009. Ecophysiological factor effect on growth rate, lag phase and ochratoxin A production by Aspergillus niger aggregate strains on irradiated peanut seeds.International Journal of Food Microbiology, 129(2), 131-135.
• Badei A. Z. M. 1992. Antimycotic effect of cardamom essential oil against mycotoxigenic molds in relation to its chemical composition. Chemie Mikrobiologie Technologie der Lebensmittel, 14(5/6), 177-182.
• Bakkali F., Averbeck S., Averbeck D. & Idaomar M. 2008. Biological effects of essential oils–a review. Food and Chemical Toxicology, 46(2), 446-475.
• Basílico M. Z. & Basílico J. C. 1999. Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Letters in Applied Microbiology, 29(4), 238-241.
• Bhardwaj N. & Kundu S. C. 2010. Electrospinning: a fascinating fiber fabrication technique. Biotechnology Advances, 28(3), 325-347.
• Cabañes F. J., Accensi F., Bragulat M. R., Abarca M. L., Castellá G., Minguez S. & Pons A. 2002. What is the source of ochratoxin A in wine?.International Journal of Food Microbiology, 79(3), 213-215.
• Carmo E. S., Lima E. d. O., Souza E. L. D. 2008. The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some foodrelated Aspergillus species. Brazilian Journal of Microbiology, 39, 362-367.
• da Cruz Cabral L., Pinto V. F. & Patriarca A. 2013. Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166(1), 1-14.
• Díaz J. E., Fernández-Nieves A., Barrero A., Márquez M. & Loscertales I. G. 2008, August). Fabrication of structured micro and nanofibers by coaxial electrospinning. In Journal of Physics: Conference Series (Vol. 127, No. 1, p. 012008). IOP Publishing.
• Donsì F., Annunziata M., Sessa M. & Ferrari, G. 2011. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Science and Technology, 44(9), 1908-1914.
• Esteban A., Abarca M. L., Bragulat M. R. & Cabañes F. J. 2006. Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius. Food Microbiology, 23(7), 634-640.
• Fraternale D., Giamperi L., Ricci D. 2003. Chemical Composition and Antifungal Activity of Essential Oil Obtained from In Vitro Plants of Thymus mastichina L. Journal of Essential Oil Research, 15(4), 278-281.
• Frisvad J. C., Larsen T. O., Thrane U., Meijer M., Varga J., Samson R. A. & Nielsen K. F. 2011. Fumonisin and ochratoxin production in industrial Aspergillus niger strains. PL o S One, 6(8)
• Frisvad J. C., Smedsgaard J., Samson R. A., Larsen T. O., Thrane U. 2007. Fumonisin B2 Production by Aspergillus niger. Journal of Agricultural and Food Chemistry, 55(23), 9727-9732.
• Friedman M., Henika P. R., Levin C. E. & Mandrell R. E. 2004. Antibacterial activities of plant essential oils and their components against Escherichia coli O157: H7 and Salmonella enterica in apple juice. Journal of Agricultural and Food c-Chemistry, 52(19), 6042-6048.
• Gürhayta O. F. & Çağındı Ö. 2016. Kurutulmuş Meyvelerde Aflatoksin ve Okratoksin A Varlığının ve Sağlık Üzerine Etkilerinin Değerlendirilmesi. Celal Bayar University Journal of Science, 12(2).
• Holley R. A. & Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4), 273-292.
• Jakowienko, P., Wojcik-Stopczynska, B., Jadczak, D. 2011. Antifungal activity of essential oils from two varieties of sweet basil (Ocimum basilicum L.). Vegetable Crops Research Bulletin, 74, 97-106.
• Joosten H. M. L. J., Goetz J., Pittet A., Schellenberg M. & Bucheli P. 2001. Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. International Journal of Food Microbiology, 65(1), 39-44.
• Kapetanakou A. E., Ampavi A., Yanniotis S., Drosinos E. H. & Skandamis P. N. 2011. Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity. Food Microbiology, 28(4), 727- 735.
• Karbancıoğlu-Güler F. 2008. İncirde Okratoksin A ve fumonisin oluşumunun incelenmesi. PhD Thesis,. İ.T.Ü. Graduate School, Istanbul, Turkey (In Turkish).
• Khalili S. T., Mohsenifarb A., Beyki M., Zhaveh S., Rahmani-Cherati T., Abdollahi A. & Tabatabaei M. 2015. Encapsulation of Thyme essential oils in chitosan-benzoic acid nanogel with enhanced antimicrobial activity against Aspergillus flavus. LWT-Food Science and Technology, 60(1), 502-508.
• Knobloch K., Pauli A., Iberl B., Weigand H. & Weis N. 1989. Antibacterial and antifungal properties of essential oil components. Journal of Essential Oil Research, 1(3), 119-128.
• Khosravi A. R., Shokri H., Minooeianhaghighi M. 2011. Inhibition of aflatoxin production and growth of Aspergillus parasiticus by Cuminum cyminum, Ziziphora clinopodioides, and Nigella sativa essential oils. Foodborne Pathogens and Disease, 8(12), 1275-1280.
• Kocić-Tanackov S., Dimić G., Tanackov I., Pejin D., Mojović L., Pejin J. 2012. The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis. LWT - Food Science and Technology, 49(1), 14-20.
• Nakajima M., Tsubouchi H., Miyabe M. & Ueno Y. 1997. Survey of aflatoxin B1 and ochratoxin A in commercial green coffee beans by high‐performance liquid chromatography linked with immunoaffinity chromatography. Food and Agricultural Immunology, 9(2), 77-83.
• Nielsen K. F., Mogensen J. M., Johansen M., Larsen T. O. & Frisvad J. C. 2009. Review of secondary metabolites and mycotoxins from the Aspergillus niger group. Analytical and Bioanalytical Chemistry, 395(5), 1225-1242.
• Passone M. A., Girardi N. S., Etcheverry M. 2012. Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels. International Journal of Food Microbiology, 159(3), 198-206.
• Patiño B., González-Salgado A., González-Jaén M. T. & Vázquez C. 2005. PCR detection assays for the ochratoxin-producing Aspergillus carbonarius and Aspergillus ochraceus species. International Journal of Food Microbiology, 104(2), 207-214.
• Perrone G., Stea G., Epifani F., Varga J., Frisvad J. C., Samson R. A. 2011. Aspergillus niger contains the cryptic phylogenetic species A. awamori. Fungal Biology, 115(11), 1138- 1150
• Pitt J. I. 2000. Toxigenic fungi: which are important? Med Mycol, 38 Suppl 1, 17- 22.
• Quintanilla-Carvajal M. X., Camacho-Díaz B. H., Meraz-Torres L. S., Chanona- Pérez J. J.Alamilla-Beltrán L., Jimenéz-Aparicio A. & Gutiérrez-López G. F. 2010. Nanoencapsulation: a new trend in food engineering processing. Food Engineering Reviews, 2(1), 39-50.
• Romero S. M., Patriarca A., Pinto V. F. & Vaamonde G. 2007. Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits. International Journal of Food Microbiology, 115(2), 140-143.
• Seow Y. X., Yeo C. R., Chung H. L. & Yuk H. G. 2014. Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition, 54(5), 625-644.
• Singh P. K., Parsek M. R., Greenberg E. P. & Welsh M. J. 2002. A component of innate immunity prevents bacterial biofilm development. Nature, 417(6888), 552-555.
• Sokolic-Mihalak D., Frece J., Slavica A., Delas F., Pavlovic H., Markov K. 2012. The effects of wild thyme (Thymus serpyllum L.) essential oil components against ochratoxin-producing aspergilli. Archives of Industrial Hygiene and Toxicology, 63(4).
• Soliman K. M. & Badeaa R. I. 2002. Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food and Chemical Toxicology, 40(11), 1669-1675.
• Souza E. L. D., Lima E. D. O., Freire K. R. D. L. & Sousa C. P. D. 2005. Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods. Brazilian Archives of Biology and Technology, 48(2), 245-250.
• Xiao Z. B., Li W., Zhu G. Y., Zhou R. J. & Niu Y. W. 2013. The nanocapsulation research progress in food industry. In: Applied Mechanics and Materials, Vol. 395, pp. 144-148.
• Wen P., Zhu D. H., Wu H., Zong M. H., Jing Y. R. & Han S. Y. 2016. Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control, 59, 366-376.
• Wu Y., Luo Y. & Wang Q. 2012. Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method. LWT-Food Science and Technology, 48(2), 283-290.
• Yavuz H.N. 2015. Kekik ve kakule esansiyel yağlarının antifungal etkisinin araştırılması. MSc thesis, ITU Graduate School, Istanbul, Turkey. (In Turkish).
• Zhaveh S., Mohsenifar A., Beiki M., Khalili S. T., Abdollahi A., Rahmani-Cherati T. & Tabatabaei M. 2015. Encapsulation of Cuminum cyminum essential oils in chitosan- caffeic acid nanogel with enhanced antimicrobial activity against Aspergillus flavus. Industrial Crops and Products, 69, 251-256.