Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan

Detalhes bibliográficos
Autor(a) principal: VILLEGAS-RASCÓN,Rocio Elizabeth
Data de Publicação: 2018
Outros Autores: 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
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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spelling 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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