Abstract
Sorbic acid, calcium propionate, benzoic acid as well as cinnamon powder and cinnamon water extract were tested in vitro separately or associated by pairs against 151 fungi isolated from 'Pastilla' papers and belonging to 26 mould and eight yeast species. Apart from sorbic acid, the chemical antifungals were unable to inhibit all the isolates even at the highest concentrations allowed. Cinnamon powder, even though very efficient, could not be recommended because of the dark colour that it would give to the 'Pastilla' papers. Cinnamon water extract was unable to stop completely the fungal growth up to the concentration of 80 g/kg in cinnamon equivalent. The best results were observed with the combination of sorbic acid (0.75 g/kg) with cinnamon water extract (20 g/kg cinnamon equivalent) which led to the inhibition of all isolates investigated. This might be of great practical interest in preserving 'Pastilla' papers in spite of cinnamon odour since these products are mainly used in pastries and culinary preparations that contain this spice.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
