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Food Chem. 2013 Apr 15;137(1-4):108-14. doi: 10.1016/j.foodchem.2012.10.015. Epub 2012 Oct 26.

Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays.

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1
Applied Microbiology Laboratory, Centre for Rural Development & Technology, Indian Institute of Technology Delhi, New Delhi 110016, India. amittyagiiitd@gmail.com

Abstract

The anti-yeast activity of mentha oil and vapours was evaluated against 8 food spoiling yeasts through disc diffusion, disc volatilisation and micro broth dilution method. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.28 to 2.25 and 1.13 to 4.5 mg/ml, respectively. Furthermore, the anti-yeast efficacy of mentha oil alone and in combination with thermal treatment was evaluated in a real food system i.e. mixed fruit juices. The samples treated with a combination of mentha oil at the MIC, ½ MIC and ¼ MIC levels and thermal treatment enhanced the reduction viability. Chemical characterisation of mentha oil by gas chromatography-mass spectrometry (GC-MS) revealed that the dominant compounds were cis-menthone (27.43%), menthol (24.3%), trans-menthone (9.23%), limonene (5.84%), menthofuran (4.44%) and isomenthol (3.21%). Present results established the superior performance of integrated treatment over individual exposure for fruit juice preservation.

PMID:
23199997
DOI:
10.1016/j.foodchem.2012.10.015
[Indexed for MEDLINE]
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