Abstract
This study evaluated the efficacy of the essential oil from Mentha spicata L. (MSEO) and M. × villosa Huds. (MVEO) to inactivate Candida albicans, C. tropicalis, Pichia anomala and Saccharomyces cerevisiae in Sabouraud dextrose broth and cashew, guava, mango, and pineapple juices during 72 h of refrigerated storage. The effects of the incorporation of an anti-yeast effective dose of MSEO on some physicochemical and sensory characteristics of juices were evaluated. The incorporation of 3.75 μL/mL MSEO or 15 μL/mL MVEO caused a ≥5-log reductions in counts of C. albicans, P. anomala, and S. cerevisiae in Sabouraud dextrose broth. In cashew and guava juices, 1.875 μL/mL MSEO or 15 μL/mL MVEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae. In pineapple juice, 3.75 μL/mL MSEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae; 15 μL/mL MVEO caused ≥5-log reductions in counts of S. cerevisiae in mango juice. The incorporation of 1.875 μL/mL MSEO did not affect the physicochemical parameters of juices and did not induce negative impacts to cause their possible sensory rejection. These results show the potential of MSEO and MVEO, primarily MSEO, to comprise strategies to control spoilage yeasts in fruit juices.
Highlights
There is an increasing search by consumers for foods possessing particular characteristics in their composition (e.g., low contents of simple sugars, sodium, fat, and cholesterol) and the presence of constituents with health promoting effects (e.g., polyphenols and other antioxidants) (Corbo et al, 2014)
In last years, there is an increasing search by consumers for foods possessing particular characteristics in their composition and the presence of constituents with health promoting effects (Corbo et al, 2014)
This study evaluated the efficacy of MSEO and MVEO to inactive the potentially spoilage yeasts C. albicans, C. tropicalis, P. anomala, and S. cerevisiae in pineapple, cashew, guava, and mango juice stored under refrigeration
Summary
There is an increasing search by consumers for foods possessing particular characteristics in their composition (e.g., low contents of simple sugars, sodium, fat, and cholesterol) and the presence of constituents with health promoting effects (e.g., polyphenols and other antioxidants) (Corbo et al, 2014). Effects of 0.937, 1.875, and 3.75 μL/mL MSEO and 15, 7.5, and 3.75 μL/mL MVEO on the counts of C. albicans, C. tropicalis, P. anomala, and S. cerevisiae were studied in Sabouraud dextrose broth (Supplementary Figure S1) and in cashew (Figure 1), guava (Figure 2), mango (Figure 3), and pineapple (Figure 4) juices during 72 h of refrigerated storage.
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