Mustard Essential Oil Research Articles

Antifungal mechanism of rose, mustard, and their blended essential oils against Cladosporium allicinum isolated from Xinjiang naan and its storage application.

To reveal the inhibition mechanism of rose, mustard, and blended essential oils against Cladosporium allicinum isolated from Xinjiang naan, and investigate the effect of the three essential oils on oxidative damage and energy metabolism. Rose and mustard essential oils significantly inhibited mycelial growth and spore viability in a dose-dependent relationship. After essential oil treatment, the cell membrane permeability was altered, and significant leakage of intracellular proteins and nucleic acids occurred. SEM observations further confirmed the disruption of cell structure. ROS, MDA, and SOD measurements indicated that essential oil treatment induced a redox imbalance in C. allicinum, leading to cell death. As for energy metabolism, essential oil treatment significantly reduced Na+K+-ATPase, Ca2+Mg2+-ATPase, MDH activity, and CA content, impairing metabolic functions. Finally, storage experiments showed that all three essential oils ensured better preservation of naan, with mustard essential oil having the best antifungal effect. Rose and mustard essential oils and their blends can inhibit C. allicinum at multiple targets and pathways, destroying cell morphological structure and disrupting metabolic processes.

Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise

The aim of this study was to investigate the effect of pure and encapsulated mustard essential oil (MEO) on the shelf life of mayonnaise and its ability to be an alternative for synthetic preservatives. Determination of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) indicated higher sensitivity of Escherichia coli O157:H7 (E. coli O157:H7) (MIC: 512 ppm, MBC: 1024 ppm) than Salmonella Enteritidis (S. enteritidis) (MIC: 1024 ppm, MBC: 2048 ppm) to MEO. Mayonnaise samples, were subsequently prepared according to the determined MIC and MBC of MEO for microbial analysis and physicochemical analysis. The antimicrobial activity of MEO in mayonnaise over 40-day storage indicated that the application of free and encapsulated MEO could inhibit the growth of target bacteria. In addition, the oxidative stability of mayonnaise samples exhibited decreasing trends over the storage time. At the end of the storage, the control sample without any preservatives revealed the highest peroxide value (3.59 meq O2 /kg of oil) whereas the sample containing 4096 ppm encapsulated MEO (2 meq O2/kg of oil) exhibited better oxidative stability, following t-butyl-hydroxyquinone (TBHQ) (1.84 meq O2 /kg of oil) as commercial antioxidant. Interestingly, the application of 2048 and 4096 ppm encapsulated essential oil had no undesirable effect on overall acceptance of mayonnaise, while the application of pure MEO at the same concentrations negatively affected the color, odor, taste and overall acceptability.

Domateste Meloidogyne incognita ve Fusarium oxysporum f.sp. radicis lycopersici hastalık kompleksinin bazı esansiyel yağlar kullanılarak yönetimi

The effects of commercial thyme (Origanum vulgare L.), sage (Salvia officinalis L.), garlic (Allium sativum L.), sesame (Sesame indicum L.) , rosemary (Rosmarinus officinalis L., syn. Salvia rosmarinus Spenn.), lemon (Citrus limon (L.) Osbeck) and mustard (Brassica nigra L.) essential oils (Botalife Natural and Aromatic Products Inc., Türkiye) on disease severity were investigated in simultaneous inoculation of Meloidogyne incognita (Kofoid and White, 1919) Chitwood, 1949 and Fusarium oxysporum f.sp. radicis lycopersici (Jarvis & Shoemaker) (FORL) on tomato. Nematicide (Velum®, Fluopyram, Bayer Crop Production Inc., Türkiye) and fungicide (Cebir®, Fludioxonil + Metalaxyl, Hektaş Crop Production Inc., Türkiye) were used as positive controls. The negative control was only plants with nematode and fungus inoculation. The study was set up in a randomized plot design with 5 replications for each essential oil. In simultaneous inoculations, 1000 M. incognita second juvenile larvae/1ml and 3x106 spore/ml FORL were used for each seedling. The essential oil applications were applied to the soil at a dose of 1000 ppm for each pot, one day after the nematode and fungus inoculation. The study was terminated after 60 days, and the evaluation was based on gall, egg mass, and disease severity. Fungal growth and nematode development on roots were found lower in all tested oils applications than in negative control but fungicidal and nematicidal activity varied. Thyme and garlic essential oils had the highest control effect on nematode and fungus with 55.20% in simultaneous inoculation and this effect was higher than only nematicide (38.84%) and only fungicide (33.20%) applications. Sage (38.84%), rosemary (33.28%), and mustard (38.92%) essential oils were found to suppress disease severity higher than sesame (22.16%) and lemon (22.16%). It has been determined that thyme and garlic essential oils are good alternatives to manage root-knot nematode and FORL disease complexes.

Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation

In this paper, amphiphilic chitosan and carboxymethyl modified gellan gum were synthesized to develop an active edible fresh-keeping material. The optimal weight ratio of CMCS-g-CA/CMGG was determined as 5:2 through the characterization of Fourier transform infrared (FT-IR), Thermogravimetric analysis (TGA), mechanical and barrier properties of the composite films. In addition, the water vapor permeability and oxygen permeability of CMCS-g-CA/CMGG composite films incorporated with mustard essential oil were all declined, and the antibacterial property of the composite film solutions against E. coli, S. aureus and Bacillus anthracis was distinctly improved with the increase of mustard essential oil (MEO) dosage. Furthermore, the CMCS-g-CA/CMGG + 2.0 μL/mL MEO composite film exhibited an effective preservation on mango fruits during 20 days of storage based on the characterization of surface appearance and quality indexes of fruits. Hence, the multifunctional CMCA-g-CA/CMGG/MEO composite films can be served as a prospective eco-friendly packaging material for fruit preservation.

Deciphering the Behavioral Response of Meloidogyne incognita and Fusarium oxysporum Toward Mustard Essential Oil.

Environmental concerns related to synthetic pesticides and the emphasis on the adoption of an integrated pest management concept as a cardinal principle have strengthened the focus of global research and development on botanical pesticides. A scientific understanding of the mode of action of biomolecules over a range of pests is key to the successful development of biopesticides. The present investigation focuses on the in silico protein-ligand interactions of allyl isothiocyanate (AITC), a major constituent of black mustard (Brassica nigra) essential oil (MEO) against two pests, namely, Meloidogyne incognita (Mi) and Fusarium oxysporum f. sp. lycopersici (Fol), that cause severe yield losses in agricultural crops, especially in vegetables. The in vitro bioassay results of MEO against Mi exhibited an exposure time dependent on the lethal concentration causing 50% mortality (LC50) values of 47.7, 30.3, and 20.4 μg ml−1 at 24, 48, and 72 h of exposure, respectively. The study revealed short-term nematostatic activity at lower concentrations, with nematicidal activity at higher concentrations upon prolonged exposure. Black mustard essential oil displayed excellent in vitro Fol mycelial growth inhibition, with an effective concentration to cause 50% inhibition (EC50) value of 6.42 μg ml−1. In order to decipher the mechanism of action of MEO, its major component, AITC (87.6%), which was identified by gas chromatography–mass spectrometry (GC-MS), was subjected to in silico docking and simulation studies against seven and eight putative target proteins of Mi and Fol, respectively. Allyl isothiocyanate exhibited the highest binding affinity with the binding sites of acetyl cholinesterase (AChE), followed by odorant response gene-1 (ODR1) and neuropeptide G-protein coupled receptor (nGPCR) in Mi, suggesting the possible suppression of neurotransmission and chemosensing functions. Among the target proteins of Fol, AITC was the most effective protein in blocking chitin synthase (CS), followed by 2,3-dihydroxy benzoic acid decarboxylase (6m53) and trypsinase (1try), thus inferring these as the principal molecular targets of fungal growth. Taken together, the study establishes the potential of MEO as a novel biopesticide lead, which will be utilized further to manage the Mi–Fol disease complex.

NATURAL FOOD PRESERVATION SYSTEM AS ALLYL ISOTHIOCYANATE AND EDIBLE BROWN SEAWEED LAMINARIA JAPONICA AGAINST SELECTED ANAEROBIC FOODBORNE BACTERIA: CLOSTRIDIUM PERFRINGENS AND CAMPYLOBACTER JEJUNI

Allyl isothiocyanate (AITC) is basic compound in mustard essential oil and found in some other species of Brassicaceae. It has antimicrobial properties against wide range of foodborne pathogens. Its food industry use as a natural preservative is limited by its quick evaporation, taste pungency, and weak water solubility. The minimum inhibitory concentration (MIC) for AITC was determined by Microdilution assay, respectively. According to the results of the same assay, bactericidal effect was recorded against both tested bacteria. By using vapor and solution deposition ways into Laminaria japonica de-oiled powder, the antimicrobial effect of AITC vapor was demonstrated against the selected bacteria; up to 91% of colony deactivation occurred within 72 h for C. perfringens, while 97% for C. jejuni, the decay behavior of both solution and vapor -deposited were parallel. At 72 h, the de-oiled L. japonica powder was adsorbed AITC twice that of the raw powder approaching 99% theoretical maximum amount. The continued antimicrobial activity of AITC after contact proves that AITC + de oiled L. japonica powder would be used as natural system for preserve food.

Headspace Solid-Phase Microextraction: Validation of the Method and Determination of Allyl Isothiocyanate Persistence in Cowpea Beans.

Essential oils are widely recognized as an efficient and safe alternative for controlling pests in foods. However, a few studies have determined the persistence of these compounds in stored grains. The present study optimized and validated a fast and effective method for extraction and quantification of allyl isothiocyanate (AITC—the main component of mustard essential oil) residue in cowpea beans. It also investigated the persistence of this substance in the grains. The proposed method employs headspace solid-phase microextraction (HS-SPME) and gas chromatography with a flame ionization detector (GC/FID). For optimizing it, a central composite design (CCD) was used, where the best conditions for the extraction of the AITC were achieved using 15 min fiber exposure at 30 °C. The performance of the method was assessed by studying selectivity, linearity, limits of detection (LOD) and quantification (LOQ), precision, and accuracy. The LOD and LOQ for AITC were 0.11 and 0.33 μg kg–1, respectively. The determination coefficient (R2) was above 0.99. The relative recovery rate ranged from 108.2 to 114.8%, with an interday coefficient of variation below 9%. After 36 h, no residue was detected in the samples, demonstrating that the AITC has low persistence and can be safely used as a bioinsecticide for grains.

Antimicrobial efficacy of white mustard essential oil and carvacrol against Salmonella in refrigerated ground chicken

Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of target microbes lower than the infectious dose required to cause human illness. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) and carvacrol against Salmonella in ground chicken stored at 4 and 10°C. At 4°C, 0.75% WMEO +0.1% carvacrol treatment had significantly lower (P < 0.05) Salmonella at the end of 12-day storage than the control, which contained no antimicrobials. A combination of 0.75% WMEO and 0.01% carvacrol had a bacteriostatic effect against Salmonella in ground chicken samples stored at 10°C for 7 D. The application of the antimicrobials controlled the growth of Salmonella by delaying the exponential phase at temperature abuse and reducing levels of Salmonella to less than the positive control at 4°C. The use of WMEO and carvacrol shows potential in reducing levels of Salmonella under refrigerated conditions and controlling its growth under temperature abuse conditions in raw poultry products. Further research is needed to investigate the toxicity of the compounds and the most efficient way to apply it to a food product to maximize antimicrobial activity.

Evaluating the Antimicrobial Efficacy of White Mustard Essential Oil Alone and in Combination with Thymol and Carvacrol Against Salmonella

It is estimated that nontyphoidal Salmonella causes approximately 1 million illnesses and 378 deaths per year in the United States. Reduction of Salmonella-related foodborne infections can be achieved through application of food antimicrobials. Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of the organism below the infectious dose for healthy individuals. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) against serovars of Salmonella and its potential to be used with carvacrol or thymol to control Salmonella. Results showed that WMEO at the highest concentration of 0.84% (v/v) compared with the positive control had approximately a 6- to 7-log reduction for all serovars. It was found that no difference in susceptibility existed among the serovars tested (P > 0.05). In addition, the MICs were determined to be 0.5, 0.02, and 0.02% for WMEO, carvacrol, and thymol, respectively, against Salmonella Typhimurium. The fractional inhibitory concentration index was calculated. A score of 1 indicated an additive effect occurred when WMEO was combined with thymol or carvacrol. Combining WMEO with carvacrol or thymol indicated that the concentration of individual essential oils needed to inhibit Salmonella can be reduced using these combinations and warrants further study to determine potential use in controlling Salmonella in commercial food products.

Evaluation of Winter Mustard Samples for the Complex of Economic Characteristics

Evaluation of Winter Mustard Samples for the Complex of Economic Characteristics

Soil fumigation with mustard essential oil to control bacterial wilt in tomato

In vitro experiments showed that six isolates, belonging to different biovars, were equally susceptible to mustard essential oil (MEO) vapor. The proportion of cell mortality and colony growth inhibition were directly related to the dose of MEO. A 24 h exposure to 1 or 2 μL of AITC per liter of box volume resulted in mortality of 89% and 92% of cells, respectively, and exposure to 10 μL L−1 resulted in 100% cell mortality. The growth of developing colonies was reduced by 89% at 2 or 4 μL L−1 and by 96% at 6 or 10 μL L−1. The leakage of intracellular materials increased with increasing doses of MEO vapor. The decline in soil inoculum density by fumigation was directly related to the MEO dose. The initial inoculum density of approximately 3 × 105 colony-forming units per gram of soil declined by 67, 91 and 96% at fumigation doses of 25, 50 and 75 μL of allyl isothiocyanate (AITC) per liter of soil, respectively. The pathogen was not detected at a fumigation dose of 100 μL L−1. Disease control was also related to the fumigation dose. After 48 days, the bacterial wilt symptoms did not develop on the tomatoes when the soil was fumigated at 100 μL L−1 or higher.

Fumigant toxicity of mustard essential oil and its main compound alone and combinations with modified atmosphere treatments against Tribolium confusum du Val., 1863 (Coleoptera: Tenebrionidae)

Bu calisma 2017 yilinda Kahramanmaras Sutcu Imam Universitesi’nin Entomoloji Laboratuvari’nda hardal ucucu yagi ve bunun ana bilesigi olan allyl isothiocyanate’in yuksek CO 2 veya N 2 ile kombinasyonunun Tribolium confusum du Val., 1863 (Coleoptera: Tenebrionidae)’un tum biyolojik donemlerine karsi fumigant etkinlikleri belirlemek amaciyla yurutulmustur. On biyolojik etkinlik test sonuclari, hardal ucucu yagi veya allyl isothiocyanate’in tek basina 10 µl/l konsantrasyonda T. confusum ’un tum biyolojik donemlerinde %100 olumune neden oldugunu gostermistir. Hardal ucucu yagi veya allyl isothiocyanate’in %92 oranindaki CO 2 veya N 2 ile birlikte uygulanmasi T. confusum ’un larva, pupa ve erginlerine ait LC 90 degerlerinde 1.8-7.3 arasinda degisen oranlarda azalmalara neden olmustur. Genel olarak hardal ucucu yagi veya allyl isothiocyanate’in %92 CO 2 ile kombinasyonun T. confusum ’un larva, pupa ve erginlerine karsi bunlarin %92 N 2 ile kombinasyonuna kiyasla daha toksik oldugu belirlenmistir. Biyolojik etkinlik testleri sonunda hardal ucucu yagi ve bunun ana bilesigi olan allyl isothiocyanate’in yuksek konsantrasyonda CO 2 veya N 2 gaziyla birlikte uygulanmasinin T. confusum ’un larva, pupa ve erginlerine ait toksisite degerlerinde onemli azalmalara neden oldugu ve dolayisiyla CO 2 veya N 2 kullaniminin sinerjik etki gosterebilecegi gorulmustur. Sonuc olarak, hardal ucucu yagi ve ana bilesigi olan allyl isothiocyanate’in degistirilmis atmosfer ile kombinasyon halinde uygulanmasinin depolanmis urun zararlilarinin mucadelesinde konvansiyonel fumigantlara potansiyel alternatif olabilecegi degerlendirilmistir.

Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread

This work was performed to evaluate the antifungal effect of cinnamon and mustard essential oil (EO) alone and in combination against a range of mould strains. A wide range of resistance levels was observed among different mould species, being R. stolonifer the most resistant one. Mustard EO showed the biggest antifungal effect, and for this reason it was selected to study its effect in vapour phase on bread. The shelf life of bread inoculated with R. stolonifer and non- inoculated increased by 3–4 days at 25 °C, while at 4 °C the shelf-life increased beyond 50 days. However, the results from the acceptability test were negative. Based on this, the antifungal effect of cinnamon/mustard EO in combination was evaluated, with results mostly additive and synergistic. The ratio of the combination was defined taking into account the most resistant strain (100:8, cinnamon and mustard respectively) and their application was performed in vapour phase. This combination maintained the antifungal activity presented by mustard EO by itself and masked the mustard flavour, providing positive results in the acceptability tests. It was therefore suggested to be used at industrial scale.

Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase

The antimicrobial efficacy of essential oils (EOs) when applied in gaseous phase depends on the volatility of their compounds and their corresponding antimicrobial activities. The antimicrobial activity of EOs from Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), or mustard (Brassica nigra) against a panel of bacterial and fungal species was studied by gaseous contact. Chemical composition of EOs was analyzed by gas chromatography coupled to mass spectrometry. The minimum inhibitory concentration (MIC) for each EO was determined by the inverted-dish technique. Results showed that the tested EOs displayed significant (p < 0.05) antimicrobial effects with MICs in the range of 0.012–1.0 μg/mL of air. Identified compounds in the oils suggest that allyl isothiocyanate (in mustard EO); p-cymene, linalool, and thymol (in thyme EO); and p-cymene and carvacrol (in oregano EO) were the active compounds with antimicrobial activities. Evaluated microorganisms exhibited different sensitivity to tested EOs in gaseous phase, but bacterial strains are the most resistant to thyme and oregano EOs. The cytotoxicity and the immune response of the EOs were also evaluated using a human model of macrophages. Results of this study suggest that these EOs can be used as an alternative to antimicrobial agents in processed or packaged food because of the high volatility of their compounds with strong inhibitory effects.

In vitro antibacterial activity of 34 plant essential oils against Alternaria alternata

To determine the antibacterial effect of 34 plant essential oils on Alternaria alternata, 34 plant essential oils such as asarum essential oil, garlic essential oil, and mustard essential oil are used as inhibition agents to isolate A. alternata from citrus as indicator bacteria, through the bacteriostasis test and drug susceptibility test, the types of essential oils with the best inhibitory effect were screened and their concentration was determined. The results showed that the best inhibition effect was mustard essential oil with a minimum inhibitory concentration of 250 μl/L and a minimum bactericidal concentration of 250 μl/L. Followed by the Litsea cubeba essential oil and basil oil, the minimum inhibitory concentration is 500 μl/L.

Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

Filter paper and stickers containing allyl isothiocyanate (AIT), as well as pouches containing mustard meal and water for intrinsic production of AIT, were tested against aflatoxigenic strains of Penicillium digitatum CECT 2954 and Aspergillus parasiticus CECT 2681 in sliced mozzarella. Slices were inoculated with either fungus, packaged in plastic bags or plastic trays with one antimicrobial device (2–16 µL/L of AIT). Control groups presented visual growth of P. digitatum after 19.0 ± 1.5 d in bags and 26.1 ± 2.1 d in trays. A. parasiticus was visually detectable after 41.4 ± 1.7 d and 28.4 ± 1.5 d in trays and bags, respectively. AIT-treated samples did not present visual fungal growth for 60 d. In trays, aflatoxin B1 was present only in the control; and in plastic bags it was found in the control (6.03 ± 1.23 mg/kg) and in groups treated with 2-µL/L AIT: filter 0.03 ± 0.05, sticker 0.56 ± 0.13 and pouches 2.02 ± 0.05 mg/kg. Results show that all devices could increase the shelf life and safety of mozzarella. Practical applications AIT is a component of brown/black mustard essential oil with antimicrobial activity. This natural substance was used in a newly designed bioactive packaging system to inhibit fungal growth. The device was an effective alternative to inhibit the growth of P. digitatum and A. parasiticus in sliced mozzarella cheese packaged in plastic bags or plastic trays. The antimicrobial sticker could be easily applied in products that are sliced in supermarkets and specialized shops, as well as in the industry avoiding the use of synthetic preservatives, such as sorbates and propionates.

Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative.

Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermentation and to identify the best potential bio preservative to preserve the idli batter. Mustard essential oil was found to be the best bio-preservative which showed a biocidal effect at 80ppm against LAB strains and at 40ppm against Candida versatilis. The efficacy of mustard essential oil incorporated in the idli batter at 0.1% (w/w) was evaluated by measuring the titratable acidity, pH, viscosity, batter volume, microbial count of idli batter as well as sensory parameters of idli prepared from preserved batter stored at 4 and 30°C. Unfavorable changes in acidity, batter volume and whey separation of idli batter containing mustard oil were significantly reduced, which resulted in a reduction of sour taste and improved texture of idli. The growth of yeast and LAB was retarded evidenced by decreased microbial counts than control batter, which delayed the deterioration of the batter under both storage conditions. The addition of 0.1% mustard essential oil in the optimally fermented idli batter extended its shelf life to 5days when stored at 30°C and 30days at 4°C.

Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes

The inhibitory effect of mustard essential oil (EO) in vapor phase against Aspergillus niger was evaluated in vitro and in vivo (in tomatoes). Mold response in tomatoes exposed for short or long periods to selected concentrations of mustard EO was also evaluated. Furthermore, a sensory evaluation was also performed among treated tomatoes and compared with nontreated ones. Minimum inhibitory concentration (MIC) for the studied EO was determined by the inverted Petri dish method. MIC for the in vitro and in vivo tests for mustard EO was of 3.08 μL/Lair. In vitro and in vivo results demonstrate the effectiveness of vapors of mustard EO against A. niger. The studied EO contains highly volatile organic compounds with strong inhibitory effects, even when applied for short periods, and can consequently be considered a good alternative to traditional synthetic antimicrobials without detriment of selected sensory attributes.

Allyl isothiocyanate actions on populations of Sitophilus zeamais resistant to phosphine: Toxicity, emergence inhibition and repellency

The risks associated with the use of synthetic insecticides have caused increased interest in the research of essential oils and their main constituents for use in the pest management of stored products. Allyl isothiocyanate (AITC) is the main component of mustard essential oil and has been reported as a potential replacement pesticide for conventional insecticides that control stored product insect pests. Here, we assessed the toxicity (including emergence inhibition) and repellent actions of AITC on Brazilian populations of the maize weevil Sitophilus zeamais (Coleoptera: Curculionidae) resistant to conventional insecticides (e.g., phosphine). We also evaluated physiological (e.g., respiration) and behavioral (e.g., walking and flight) traits of AITC-exposed insects. The AITC showed consistent insecticidal activity against the populations resistant to phosphine and other synthetic insecticides, with LC50 values ranging from 1.5 to 2.9 μL L−1. Significant inhibition of the offspring emergence was achieved after the exposure of parental adults to sublethal levels (i.e., LC1 and LC5) of AITC. Reductions in respiration rates were also registered in all the populations sublethally exposed to AITC. In all five populations, a high number of insects avoided AITC-treated (1.5 μL L−1) grain masses, and although individuals of a phosphine-susceptible (i.e., Abre Campo) population increased walking and reduced flight activities, individuals of another phosphine-susceptible (i.e., Tunápolis) population exhibited higher flight activity under AITC exposure. Thus, our findings suggest that AITC is a potential tool that may be integrated into the control strategies of maize weevils where resistance to phosphine and other conventional insecticides is a problem.

Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria

In this work, the effects of cinnamon and mustard essential oils against nine foodborne bacteria were evaluated. Their antimicrobial susceptibility and action mechanism was also assessed. Additionally, the effects of the combination between both were evaluated. To provide data on the in vitro action of essential oils, the transfer mechanism was assessed using gas chromatography–mass spectrometry. The results indicated that the mustard presents 10 times more bactericidal/bacteriostatic effect than cinnamon essential oil. In both cases the action mechanism happened intracellularly, but since mustard induces cell cycle arrest, cinnamon produces protrusions and aggregation. The combinatorial assays demonstrated in most cases an additive effect. In addition, synergies for P. putida and E. coli OI57:H7 were shown. Therefore, to introduce them in combination, could be a great way to make a natural-active packaging. The distinct activity profiles can be explained by their transfer mechanism that involves vapour release and agar diffusion. The industry is focused on improving food safety by controlling the growth of foodborne and food spoilage microorganisms and by reducing the use of synthetic preservatives. The novelty of this research article lies in the study of antimicrobial activity of two natural active agents (mustard and cinnamon essential oil), separately and in combination, against nine foodborne bacteria; as well as the study of its mechanism of action and transfer. The set of all outcomes give the necessary information to be able to design a novel food active packaging based on the applied microbiology studied.