Abstract
In this study, we aim to study the possibility of enhancing the antifungal application of microemulsions in food industry. The physicochemical properties of multi-component microemulsions containing Cinnamon Essential Oil (CEO), ethanol, Tween 80, water and lactic acid have been studied. Lactic acid showed positive effect on oil solubilization and the formation of U-type microemulsion. Four microemulsion formulations were selected and used for particle size distribution and viscosity measurements. The synergistic antifungal effects of CEO and lactic acid on <em>Aspergillus flavus</em> were studied by measurements of Fractional Inhibitory Concentration Index (FICI). Antifungal tests suggested that the microemulsions inhibited the viable fungal spores and the mycelium growth effectively as the Minimal Inhibitory Concentration (MIC) of the microemulsions ranged from 4 mg/mL to 11 mg/mL. The addition of lactic acid in CEO/ethanol/Tween 80/water system also greatly improved the antifungal activity of microemulsions. It was found that the CEO had synergistic antifungal activities in combination with lactic acid for the value of FICI was ranged from 0.30 to 0.35. This study shows the possibility of enhancing the antifungal application of microemulsions in food industry.
Highlights
Essential Oils (EOs), as natural extracts, have been often used as antifungal agents with good results for the reason that they have been considered as flavorings in Europe and categorized as GRAS (Generally Recognized as Safe) by the US Food and Drug Administration according to Rodriguez et al (2007)
The samples that remained transparent and homogeneous were identified as microemulsion area in the phase diagram (Zhang et al, 2009)
The results demonstrated that the addition of aqueous phase with different concentrations of lactic acid significantly improved the single-phase region area, which was a proof that the lactic acid could strengthen the formation of the microemulsion systems (Yaghmur et al, 2002)
Summary
Essential Oils (EOs), as natural extracts, have been often used as antifungal agents with good results for the reason that they have been considered as flavorings in Europe and categorized as GRAS (Generally Recognized as Safe) by the US Food and Drug Administration according to Rodriguez et al (2007). Cinnamon Essential Oil (CEO) has been used for centuries to protect food from microbiological infection and exhibited a strong antifungal activity. Manso et al (2013) found that the CEO shows strong antifungal effects on Aspergillus flavus by incorporating into food packaging materials as antimicrobial agent. The CEO has been used in various industries and considered to be one of the most important natural resources. The volatile odor of CEO restricts its application in the food industry
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