Effect of supercritical CO2 fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan bread

Bruna Dos Reis Gasparetto; Rafael Chelala Moreira; Rayanne Priscilla França de Melo; Aline de Souza Lopes; Liliana de Oliveira Rocha; Glaucia Maria Pastore; Juliano Lemos Bicas; Julian Martinez; Caroline Joy Steel

doi:10.1016/j.foodres.2022.111900

Effect of supercritical CO₂ fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan bread

Food Res Int. 2022 Dec;162(Pt A):111900. doi: 10.1016/j.foodres.2022.111900. Epub 2022 Sep 6.

Authors

Bruna Dos Reis Gasparetto¹, Rafael Chelala Moreira², Rayanne Priscilla França de Melo³, Aline de Souza Lopes⁴, Liliana de Oliveira Rocha⁵, Glaucia Maria Pastore⁶, Juliano Lemos Bicas⁷, Julian Martinez⁸, Caroline Joy Steel⁹

Affiliations

¹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: b264676@dac.unicamp.br.
² Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil.
³ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil.
⁴ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: alinesl@unicamp.br.
⁵ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: lrocha@unicamp.br.
⁶ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: glaupast@unicamp.br.
⁷ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: bicas@unicamp.br.
⁸ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: julian@unicamp.br.
⁹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, SP, Brazil. Electronic address: steel@unicamp.br.

PMID: 36461176
DOI: 10.1016/j.foodres.2022.111900

Abstract

This study aimed to verify the in vitro antifungal activity of Tahiti lemon essential oil (LEO) and its fractions, obtained by supercritical CO₂ fractionation, against Penicillium sumatrense and Aspergillus niger isolated from pan bread. For this, LEO was solubilized (20 MPa and 40 °C) and fractionated (10 MPa and 40 °C) in supercritical CO₂, resulting in soluble (SF) and precipitated (PF) fractions. LEO, SF and PF volatile compounds were identified by gas chromatography coupled to mass spectrometry (GC-MS) and semiquantified by gas chromatography with a flame ionization detector (GC-FID). To evaluate the in vitro antifungal activity of the essential oils (LEO, SF and PF), the minimal inhibitory and fungicidal concentrations (MIC and MFC, respectively) were determined using the 96-well plate methodology. For this, pan breads ware prepared with no preservatives and stored for seven days at 25 °C, and their pH, water activity and moisture contents were determined. Then, two predominant species (Penicillium sumatrense and Aspergillus niger) were isolated from pan breads, characterized according to their morphological and molecular characteristics, and were used in the antifungal activity studies. LEO and its fractions presented monoterpenes, sesquiterpenes and their oxygenated derivatives in their composition. Specifically, limonene was the major component identified in the essential oils. SF showed greater antifungal potential than PF and LEO, showing that supercritical CO₂ fractionation could improve the antifungal efficiency of LEO. The results suggest that LEO and its fractions may contribute to the inhibition of Aspergillus niger and Penicillium sumatrense growth in pan breads.

Keywords: Aspergillus spp.; Bakery products; Molds; Natural preservative; Penicillium spp; Supercritical fractionation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antifungal Agents / pharmacology
Aspergillus niger
Bread
Carbon Dioxide
Citrus*
Gas Chromatography-Mass Spectrometry
Oils, Volatile* / pharmacology

Substances

Antifungal Agents
Oils, Volatile
Carbon Dioxide

Supplementary concepts

Penicillium sumatraense
Aspergillus brasiliensis