title: Control ofPenicilliumsp. on the Surface of Italian Salami Using Essential Oils.
abstract: The goal of this study is to evaluate thein vitroeffects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5%) on the growth of contaminating fungi in salami. Thein vitroeffect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 µL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 µL/mL, oregano oil at 250 and 500 µL/mL and a mixture (1:1 by volume) of the two oils at 100 µL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confirmed by visual inspection. A sensory analysis revealed that the samples treated with 125 µL/mL of clove oil or 100 µL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
authors.forename: Aline Maria
authors.initials: AM
authors.lastname: Cenci
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil; Federal Institute of Farroupilha, Campus Júlio de Castilhos, Săo Joăo do Barro Preto s/n, CP. 38, 98130-000 Júlio de Castilhos, RS, Brazil.
authors.forename: Mariane Lobo
authors.initials: ML
authors.lastname: Ugalde
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
authors.forename: Juliana
authors.initials: J
authors.lastname: Steffens
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
authors.forename: Eunice
authors.initials: E
authors.lastname: Valduga
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
authors.forename: Rogério Luis
authors.initials: RL
authors.lastname: Cansian
authors.affiliation: University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
authors.forename: Geciane
authors.initials: G
authors.lastname: Toniazzo
keywords: Italian salami; Penicillium sp; essential oil