Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200335 |
Resumo: | Abstract Aspergillus and Fusarium are the fungi genera most frequently isolated from cereal grains and other commodities. They are capable of producing mycotoxins, which can affect the human and animal health. Synthetic fungicides have been used to control these fungi, nevertheless, they have acquired resistance and other alternatives are necessary since they now need higher amounts. Therefore, the aim of this study was to evaluate the efficacy of cinnamon, clove and thyme essential oils (EOs) alone and encapsulated in chitosan on the radial growth, spore germination and mycotoxin production by Fusarium verticillioides and Aspergillus parasiticus. The composition of the EOs was determined by gas chromatography mass spectrometry (GC-MS). EOs inhibited radial growth and spore germination of both fungal species better than when they were encapsulated, plus, they reduced mycotoxin production. The major components were eugenol in cinnamon and clove EO (70 and 63%, respectively) and 2-methyl-5-(1-methyethyl)-phenol (46.2%) in thyme EO. The microparticles with clove and thyme EO showed good surface charges, higher than +30 mV and their average size for the three types of microparticles was about 750 nm. Our findings suggest that EOs both alone and encapsulated in chitosan have a fungistatic effect on Fusarium verticillioides and Aspergillus parasiticus. |
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Food Science and Technology (Campinas) |
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Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosanaflatoxinsfumonisinsradial growthspore germinationAbstract Aspergillus and Fusarium are the fungi genera most frequently isolated from cereal grains and other commodities. They are capable of producing mycotoxins, which can affect the human and animal health. Synthetic fungicides have been used to control these fungi, nevertheless, they have acquired resistance and other alternatives are necessary since they now need higher amounts. Therefore, the aim of this study was to evaluate the efficacy of cinnamon, clove and thyme essential oils (EOs) alone and encapsulated in chitosan on the radial growth, spore germination and mycotoxin production by Fusarium verticillioides and Aspergillus parasiticus. The composition of the EOs was determined by gas chromatography mass spectrometry (GC-MS). EOs inhibited radial growth and spore germination of both fungal species better than when they were encapsulated, plus, they reduced mycotoxin production. The major components were eugenol in cinnamon and clove EO (70 and 63%, respectively) and 2-methyl-5-(1-methyethyl)-phenol (46.2%) in thyme EO. The microparticles with clove and thyme EO showed good surface charges, higher than +30 mV and their average size for the three types of microparticles was about 750 nm. Our findings suggest that EOs both alone and encapsulated in chitosan have a fungistatic effect on Fusarium verticillioides and Aspergillus parasiticus.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200335Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.04817info:eu-repo/semantics/openAccessVILLEGAS-RASCÓN,Rocio ElizabethLÓPEZ-MENESES,Ana KarenthPLASCENCIA-JATOMEA,MaribelCOTA-ARRIOLA,OctavioMORENO-IBARRA,Griselda MacrinaCASTILLÓN-CAMPAÑA,Lucía GuadalupeSÁNCHEZ-MARIÑEZ,Reyna IsabelCORTEZ-ROCHA,Mario Onofreeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200335Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
title |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
spellingShingle |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan VILLEGAS-RASCÓN,Rocio Elizabeth aflatoxins fumonisins radial growth spore germination |
title_short |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
title_full |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
title_fullStr |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
title_full_unstemmed |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
title_sort |
Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
author |
VILLEGAS-RASCÓN,Rocio Elizabeth |
author_facet |
VILLEGAS-RASCÓN,Rocio Elizabeth LÓPEZ-MENESES,Ana Karenth PLASCENCIA-JATOMEA,Maribel COTA-ARRIOLA,Octavio MORENO-IBARRA,Griselda Macrina CASTILLÓN-CAMPAÑA,Lucía Guadalupe SÁNCHEZ-MARIÑEZ,Reyna Isabel CORTEZ-ROCHA,Mario Onofre |
author_role |
author |
author2 |
LÓPEZ-MENESES,Ana Karenth PLASCENCIA-JATOMEA,Maribel COTA-ARRIOLA,Octavio MORENO-IBARRA,Griselda Macrina CASTILLÓN-CAMPAÑA,Lucía Guadalupe SÁNCHEZ-MARIÑEZ,Reyna Isabel CORTEZ-ROCHA,Mario Onofre |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
VILLEGAS-RASCÓN,Rocio Elizabeth LÓPEZ-MENESES,Ana Karenth PLASCENCIA-JATOMEA,Maribel COTA-ARRIOLA,Octavio MORENO-IBARRA,Griselda Macrina CASTILLÓN-CAMPAÑA,Lucía Guadalupe SÁNCHEZ-MARIÑEZ,Reyna Isabel CORTEZ-ROCHA,Mario Onofre |
dc.subject.por.fl_str_mv |
aflatoxins fumonisins radial growth spore germination |
topic |
aflatoxins fumonisins radial growth spore germination |
description |
Abstract Aspergillus and Fusarium are the fungi genera most frequently isolated from cereal grains and other commodities. They are capable of producing mycotoxins, which can affect the human and animal health. Synthetic fungicides have been used to control these fungi, nevertheless, they have acquired resistance and other alternatives are necessary since they now need higher amounts. Therefore, the aim of this study was to evaluate the efficacy of cinnamon, clove and thyme essential oils (EOs) alone and encapsulated in chitosan on the radial growth, spore germination and mycotoxin production by Fusarium verticillioides and Aspergillus parasiticus. The composition of the EOs was determined by gas chromatography mass spectrometry (GC-MS). EOs inhibited radial growth and spore germination of both fungal species better than when they were encapsulated, plus, they reduced mycotoxin production. The major components were eugenol in cinnamon and clove EO (70 and 63%, respectively) and 2-methyl-5-(1-methyethyl)-phenol (46.2%) in thyme EO. The microparticles with clove and thyme EO showed good surface charges, higher than +30 mV and their average size for the three types of microparticles was about 750 nm. Our findings suggest that EOs both alone and encapsulated in chitosan have a fungistatic effect on Fusarium verticillioides and Aspergillus parasiticus. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200335 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200335 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.04817 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.2 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126322466881536 |