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

Abstract

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 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.

Keywords

• cinnamon essential oil
• volatile compounds
• antioxidant activity
• disc diffusion method
• microbial characterization
• vapor contact method