title: Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential.
abstract: In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.
authors.affiliation: Applied Microbiology Laboratory, Centre for Rural Development & Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India ; Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Sede di Cesena, Piazza G. Goidanich 60, 47023 Cesena, Italy.
authors.forename: Amit Kumar
authors.identifier: 0000-0001-9792-7029
authors.initials: AK
authors.lastname: Tyagi
authors.affiliation: Faculty of Biology, University of Belgrade, Institute of Botany and Botanical Garden "Jevremovac", 11 000 Belgrade, Serbia.
authors.forename: Danka
authors.initials: D
authors.lastname: Bukvicki
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Sede di Cesena, Piazza G. Goidanich 60, 47023 Cesena, Italy.
authors.forename: Davide
authors.initials: D
authors.lastname: Gottardi
authors.affiliation: Interdipartimental Center for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 4752 Cesena, Italy.
authors.forename: Giulia
authors.identifier: 0000-0002-8693-1716
authors.initials: G
authors.lastname: Tabanelli
authors.affiliation: Interdipartimental Center for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 4752 Cesena, Italy.
authors.forename: Chiara
authors.identifier: 0000-0002-2273-2371
authors.initials: C
authors.lastname: Montanari
authors.affiliation: Applied Microbiology Laboratory, Centre for Rural Development & Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India.
authors.forename: Anushree
authors.initials: A
authors.lastname: Malik
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Bologna, Sede di Cesena, Piazza G. Goidanich 60, 47023 Cesena, Italy.
authors.forename: Maria Elisabetta
authors.initials: ME
authors.lastname: Guerzoni
mesh_terms: D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology; D017209:Apoptosis / Q000187:drug effects; D004305:Dose-Response Relationship, Drug; D005052:Eucalyptus / Q000737:chemistry*; D005516:Food Microbiology; D005520:Food Preservatives / Q000737:chemistry* / Q000494:pharmacology*; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology*; D015003:Yeasts / Q000187:drug effects* / Q000502:physiology
chemical_list: D000935:Antifungal Agents; D005520:Food Preservatives; D009822:Oils, Volatile