caa a22 4500 606243488 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9267-y doi (NATIONALLICENCE)springer-10.1007/s11694-015-9267-y Antifungal effect of cinnamon essential oil on Byssochlamys fulva in liquid medium and tomato sauce [Elektronische Daten] [Nafiseh Zamindar, Shayesteh Haraji, Monir Doudi] This study was conducted to evaluate the antifungal activity of Cinnamomumcassia essential oils against Byssochalmysfulva in culture media and tomato sauce. The procedure had three steps; in the first step macrodilution method was used to determine the minimum inhibitory concentration (MIC) of cinnamon essential oils against the heat resistance of mold in culture media. The results showed that cinnamon was a promising antifungal substance with MIC of 400ppm. In the second step, sensory evaluation of tomato sauce treated with 150, 250, 350ppm concentrations of essential oil was assessed for flavor and odor of the food samples. Sample with 150ppm cinnamon oil was accepted by panelists. In the third step, B.fulva was inoculated in tomato sauce 3×10−5CFU/g and then 0, 150ppm and the MIC concentration of essential oils were added to each sample and kept at 30±0.5°C for 2months. In addition to these sample tests, sodium benzoate stopped growth of B.fulva at concentration of 250ppm in culture media. Sodium benzoate at concentration of 250ppm in tomato sauce was used as a positive control. Results showed that in the MIC concentrations of cinnamon essential oil and sodium benzoate fungal growth was completely retarded, but fungal growth was inhibited up to 72% at 150ppm concentration of cinnamon essential oils after 2months. The main components of cinnamon essential oils, identified by gas chromatography-mass spectrometry, were (E)-cinnamaldehyde, α-Copaene and δ-Cadinene. Springer Science+Business Media New York, 2015 Natural preservative nationallicence Cinnamon nationallicence Byssochalmys fulva nationallicence Tomato sauce nationallicence Zamindar Nafiseh Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, 81551-39998, Isfahan, Iran aut Haraji Shayesteh Young Researchers and Elite Club, Isfahan (Khorasgan) Branch, Islamic Azad University, 81551-39998, Isfahan, Iran aut Doudi Monir Department of Microbiology, Falavarjan Branch, Islamic Azad University, 84515-155, Isfahan, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 586-591 2193-4126 9:4<586 2015 9 11694 https://doi.org/10.1007/s11694-015-9267-y text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9267-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zamindar Nafiseh Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, 81551-39998, Isfahan, Iran aut NATIONALLICENCE 700 1- Haraji Shayesteh Young Researchers and Elite Club, Isfahan (Khorasgan) Branch, Islamic Azad University, 81551-39998, Isfahan, Iran aut NATIONALLICENCE 700 1- Doudi Monir Department of Microbiology, Falavarjan Branch, Islamic Azad University, 84515-155, Isfahan, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 586-591 2193-4126 9:4<586 2015 9 11694