Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast PotentialReport as inadecuate

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BioMed Research InternationalVolume 2014 2014, Article ID 969143, 9 pages

Research Article

Applied Microbiology Laboratory, Centre for Rural Development and 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

Faculty of Biology, University of Belgrade, Institute of Botany and Botanical Garden -Jevremovac-, 11 000 Belgrade, Serbia

Interdipartimental Center for Industrial Research-CIRI-AGRIFOOD, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 4752 Cesena, Italy

Received 23 February 2014; Revised 23 June 2014; Accepted 21 July 2014; Published 7 August 2014

Academic Editor: Kimon Andreas Karatzas

Copyright © 2014 Amit Kumar Tyagi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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% -pinene 5%, and -terpinene 2.9% while SPME-GC-MS showed a relative reduction of 1,8-cineole 63.9% and an increase of limonene 13.8% -pinene 8.87%, and -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.

Author: Amit Kumar Tyagi, Danka Bukvicki, Davide Gottardi, Giulia Tabanelli, Chiara Montanari, Anushree Malik, and Maria Elisabetta



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