Inhibition kinetics of Penicillium verrucosum using different essential oils and application of predictive inactivation models

References

• Prakash, B.; Kedia, A.; Mishra, P.K.; Dubey, N.K. Plant Essential Oils as Food Preservatives to Control Molds, Mycotoxin Contamination and Oxidative Deterioration of Agri-Food Commodities–Potentials and Challenges. Food Control 2015, 47, 381–391.
   Web of Science ®Google Scholar
• Rundberget, T.; Skaar, I.; Flaoyen, A. The Presence of Penicillium and Penicillium Mycotoxins in Food Wastes. International Journal of Food Microbiology 2004, 90, 181–188.
   PubMed Web of Science ®Google Scholar
• Amezqueta, S.; Gonzales-Penas, E.; Murillo-Arbizu, M.; De Cerain, A.L. Ochratoxin A Decontamination: A Review. Food Control 2009, 20, 326–333.
   Web of Science ®Google Scholar
• Clark, H.E.; Snedeker, S.M.; Ochratoxin, A. Its Cancer Risk and Potential for Exposure. Journal of Toxicology and Environmental Health 2006, 9, 265–296.
   Web of Science ®Google Scholar
• Hossain, F.; Follett, P.; Vu, K.D.; Harich, M.; Salmieri, S.; Lacroix, M. Evidence for Synergistic Activity of Plant-Derived Essential Oils against Fungal Pathogens of Food. Food Microbiology 2016, 53, 24–30.
   PubMed Web of Science ®Google Scholar
• Cisarova, M.; Tancinova, D.; Medo, J. Antifungal Activity of Lemon, Eucalyptus, Thyme, Oregano, Sage and Lavender Essential Oils against Aspergillus niger and Aspergillus tubingensis Isolated from Grapes. Potravinarstvo 2016, 10(1), 83–88.
   Google Scholar
• Asensio, C.M.; Gallucci, N.; Oliva, M.D.L.M.; Demo, M.S.; Grosso, N.R. Sensory and Bio‐Chemical Preservation of Ricotta Cheese Using Natural Products. International Journal of Food Science and Technology 2014, 49(12), 2692–2702.
   Web of Science ®Google Scholar
• Wang, D.C.; Sun, S.H.; Shi, L.N.; Qiu, D.R.; Li, X.; Wei, D.S.; Zhang, Y.M.; Qin, J.C. Chemical Composition, Antibacterial and Antioxidant Activity of the Essential Oils of Metaplexis Japonica and Their Antibacterial Components. International Journal of Food Science and Technology 2015, 50(2), 449–457.
   Web of Science ®Google Scholar
• Burt, S.; Essential Oils: Their Antibacterial Properties and Potential Applications in Foodsea Review. International Journal of Food Microbiology 2004, 94, 223–253.
   PubMed Web of Science ®Google Scholar
• Swinnen, I.A.M.; Bernaerts, K.; Dens, E.J.; Geeraerd, A.H.; Van Impe, J.F. Predictive Modelling of the Microbial Lag Phase: A Review. International Journal of Food Microbiology 2004, 94(2), 137–159.
   PubMed Web of Science ®Google Scholar
• Ferrer, J.; Prats, C.; Lopez, D.; Vives-Rego, J. Mathematical Modelling Methodologies in Predictive Food Microbiology: A SWOT Analysis. International Journal of Food Microbiology 2009, 134(1), 2–8.
   PubMed Web of Science ®Google Scholar
• Tornuk, F.; Ozturk, I.; Sagdic, O.; Yilmaz, A.; Erkmen, O. Application of Predictive Inactivation Models to Evaluate Survival of Staphylococcus aureus in Fresh-Cut Apples Treated with Different Plant Hydrosols. International Journal of Food Properties 2014, 17(3), 587–598.
   Web of Science ®Google Scholar
• Chen, H.; Use of Linear, Weibull, and Log-Logistic Functions to Model Pressure Inactivation of Seven Foodborne Pathogens in Milk. Food Microbiology 2007, 24(3), 197–204.
   PubMed Web of Science ®Google Scholar
• Yilmaz, M.T.; Identifiability of Baranyi Model and Comparison with Empirical Models in Predicting Effect of Essential Oils on Growth of Salmonella typhimurium in Rainbow Trout Stored under Aerobic, Modified Atmosphere and Vacuum Packed Conditions. African Journal of Biotechnology 2013, 10(38), 7468–7479.
   Google Scholar
• Basak, S.; Guha, P. Modelling the Effect of Essential Oil of Betel Leaf (Piper betle L.) on Germination, Growth, and Apparent Lag Time of Penicillium expansum on Semi-Synthetic Media. International. Journal of Food Microbiology 2015, 215, 171–178.
   PubMed Web of Science ®Google Scholar
• Zwietering, M.H.; Jongenburger, I.; Rombouts, F.M.; Van’t Riet, K. Modeling of the Bacterial Growth Curve. Applied and Environmental Microbiology 1990, 56(6), 1875–1881.
   PubMed Web of Science ®Google Scholar
• Ibrahim, N.A.; El-Sakhawy, F.S.; Mohammed, M.M.; Farid, M.A.; Abdel-Wahed, N.A.; Deabes, D.A. Chemical Composition, Antimicrobial and Antifungal Activities of Essential Oils of the Leaves of Aegle marmelos (L.) Correa Growing in Egypt. Journal of Applied Pharmaceutical Science 2015, 5(2), 1–5.
   Google Scholar
• Pinto, E.; Salgueiro, R.; Cavaleiro, C.; Palmeira, A.; Goncalves, M.J. In Vitro Susceptibility of Some Species of Yeasts and Filamentous Fungi to Essential Oils of Salvia officinalis. Industrial Crops and Products 2007, 26, 135–141.
   Web of Science ®Google Scholar
• Ozcakmak, S.; Gul, O.; Dervisoglu, M.; Yilmaz, A.; Sagdic, O.; Arici, M. Comparison of the Effect of Some Essential Oils on the Growth of Penicillium verrucosum and Its Ochratoxin a Production. Journal of Food Processing and Preservation 2017, DOI: 10.1111/jfpp.13006
   Web of Science ®Google Scholar
• Ozcakmak, S.; Dervisoglu, M.; Yilmaz, A. Antifungal Activity of Lemon Balm and Sage Essential Oils on the Growth of Ochratoxigenic Penicillium verrucosum. African Journal of Microbiolog Research 2012, 6(12), 3079–3084.
   Web of Science ®Google Scholar
• Cabanas, R.; Abarca, M.L.; Bragulat, M.R.; Cabanes, F.J. In Vitro Activity of Imazalil against Penicillium expansum: Comparison of the CLSI M38-A Broth Microdilution Method with Traditional Techniques. International Journal of Food Microbiology 2009, 129, 26–29.
   PubMed Web of Science ®Google Scholar
• Rasooli, I.; Mohammad, B.R.; Allameh, A. Growth Inhibition and Morphological Alterations of Aspergillus niger by Essential Oils from Thymus eriocalyx and Thymus X-Porlock. Food Control 2006, 17, 359–364.
   Web of Science ®Google Scholar
• Toǧrul, H.; Arslan, N. Mathematical Model for Prediction of Apparent Viscosity of Molasses. Journal of Food Engineering 2004, 62(3), 281–289.
   Web of Science ®Google Scholar
• Bover-Cid, S.; Belletti, N.; Garriga, M.; Aymerich, T. Model for Listeria monocytogenes Inactivation on Dry-Cured Ham by High Hydrostatic Pressure Processing. Food Microbiology 2012, 8(4), 804–809.
   Web of Science ®Google Scholar
• Kotan, R.; Kordali, S.; Cakir, A.; Kesdek, M.; Kaya, Y.; Kilic, H. Antimicrobial and Insecticidal Activities of Essential Oil Isolated from Turkish Salvia Hydrangea DC. Ex Benth. Biochemical Systematics and Ecology 2008, 36, 360–368.
   Web of Science ®Google Scholar
• Ocak, I.; Çelik, A.; Özel, M.Z.; Korcan, E.; Konuk, M. Antifungal Activity and Chemical Composition of Essential Oil of Origanum hypericifolium. International Journal of Food Properties 2012, 15(1), 38–48.
   Web of Science ®Google Scholar
• Sokovic, M.; Tzakou, O.; Pitarokili, D.; Couladis, M. Antifungal Activities of Selected Aromatic Plants Growing Wild in Greece. Nahrung/Food 2002, 46, 317–320.
   PubMedGoogle Scholar
• Ozkan, G.; Sagdic, O.; Gokturk, R.S.; Unal, O.; Albayrak, S. Study on Chemical Composition and Biological Activities of Essential Oil and Extract from Salvia pisidica. LWT - Food Science and Technology 2010, 43, 186–190.
   Web of Science ®Google Scholar
• Tepe, B.; Donmez, E.; Unlu, M.; Candan, F.; Daferera, D.; Vardar-Unlu, G.; Polissiou, M.; Sokmen, A. Antimicrobial and Antioxidative Activities of the Essential Oils and Methanol Extracts of Salvia Cryptantha (Montbret Et Aucher Ex Benth.) and Salvia multicaulis (Vahl). Food Chemistry 2004, 84(4), 519–525.
   Web of Science ®Google Scholar
• Rohloff, J.; Monoterpene Composition of Essential Oil from Peppermint (Mentha× piperita L.) with Regard to Leaf Position Using Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry Analysis. Journal of Agriculture and Food Chemistry 1999, 47(9), 3782–3786.
   PubMed Web of Science ®Google Scholar
• Iscan, G.; Kirimer, N.; Kurkcuoglu, M.; Baser, K.H.C.; Demirci, F. Antimicrobial Screening of Mentha piperita Essential Oils. Journal of Agriculture and Food Chemistry 2002, 50, 3943–3946.
   PubMed Web of Science ®Google Scholar
• Stevic, T.; Beric, T.; Savikin, K.; Sokovic, M.; Godevac, D.; Dimkic, I.; Stankovic, S. Antifungal Activity of Selected Essential Oils against Fungi Isolated from Medicinal Plant. Industrial Crops and Products 2014, 55, 116–122.
   Web of Science ®Google Scholar
• Tajkarimi, M.M.; Ibrahim, S.A.; Cliver, D.O. Antimicrobial Herb and Spice Compounds in Food. Food Control 2010, 21, 1199–1218.
   Web of Science ®Google Scholar
• Ross, T.; Dalgaard, P.; Tienungoon, S. Predictive Modelling of the Growth and Survival of Listeria in Fishery Products. International Journal of Food Microbiology 2000, 62, 231–245.
   PubMed Web of Science ®Google Scholar
• Dalgaard, P.; Fresh and Lightly Preserved Seafood. In Shelf-Life Evaluation of Foods; Man, C.M.D.; Jones, A.A.; Eds.; Aspen Publishers, Inc.: London, UK, 2000; 110–139 pp.
   Google Scholar