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Validation of in vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els Debonne UGent, Filip Van Bockstaele UGent, Ingrid De Leyn UGent, Frank Devlieghere UGent and Mia Eeckhout UGent (2018) LWT - Food science and technology. 87. p.368-378
abstract
The main objectives of this study were to investigate the antifungal activity of thyme essential oil (Thymus zygis) in-vitro and to validate its activity in par-baked wheat and sourdough bread (in-vivo) using the fungal strains Aspergillus niger and Penicillium paneum. The impact of thyme oil was evaluated in-vitro with the macro-dilution method with modified pH (4.8, 5.0, 5.5 & 6.0), aw (0.95 & 0.97) and temperature (22 & 30 °C) to mimic the conditions of wheat and sourdough par-baked bread stored at room temperature. Furthermore, the oil was applied in par-baked bread (0, 15 and 30 g sourdough/100 g dough). Challenge and shelf-life tests were performed to investigate the biopreservative potential of thyme oil in par-baked wheat and sourdough bread. Despite the promising in-vitro potential of thyme oil, no clear shelf-life extension was observed for par-baked bread which could be attributed to the oil. More research on food applications of essential oils is necessary to give the abundance of in-vitro studies industrial relevance. The use of sourdough, on the contrary, resulted in much more promising shelf-life extending properties. In both in-vitro as in-vivo assays, pH and aw showed no significant effect on fungal growth.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Aspergillus, Penicillium, Thyme essential oil, Sourdough, Par-baked bread, Challenge test
journal title
LWT - Food science and technology
volume
87
pages
11 pages
publisher
Elsevier
DOI
http://www.sciencedirect.com/science/article/pii/S0023643817306825
language
English
UGent publication?
yes
classification
U
copyright statement
I have retained and own the full copyright for this publication
id
8530609
handle
http://hdl.handle.net/1854/LU-8530609
date created
2017-09-08 07:55:10
date last changed
2017-09-26 07:49:53
@article{8530609,
  abstract     = {The main objectives of this study were to investigate the antifungal activity of thyme essential oil (Thymus zygis) in-vitro and to validate its activity in par-baked wheat and sourdough bread (in-vivo) using the fungal strains Aspergillus niger and Penicillium paneum. The impact of thyme oil was evaluated in-vitro with the macro-dilution method with modified pH (4.8, 5.0, 5.5 \& 6.0), aw (0.95 \& 0.97) and temperature (22 \& 30 {\textdegree}C) to mimic the conditions of wheat and sourdough par-baked bread stored at room temperature. Furthermore, the oil was applied in par-baked bread (0, 15 and 30 g sourdough/100 g dough). Challenge and shelf-life tests were performed to investigate the biopreservative potential of thyme oil in par-baked wheat and sourdough bread. Despite the promising in-vitro potential of thyme oil, no clear shelf-life extension was observed for par-baked bread which could be attributed to the oil. More research on food applications of essential oils is necessary to give the abundance of in-vitro studies industrial relevance. The use of sourdough, on the contrary, resulted in much more promising shelf-life extending properties. In both in-vitro as in-vivo assays, pH and aw showed no significant effect on fungal growth.},
  author       = {Debonne, Els and Van Bockstaele, Filip and De Leyn, Ingrid and Devlieghere, Frank and Eeckhout, Mia},
  journal      = {LWT - Food science and technology},
  keyword      = {Aspergillus,Penicillium,Thyme essential oil,Sourdough,Par-baked bread,Challenge test},
  language     = {eng},
  pages        = {368--378},
  publisher    = {Elsevier},
  title        = {Validation of in vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread},
  url          = {http://dx.doi.org/http://www.sciencedirect.com/science/article/pii/S0023643817306825},
  volume       = {87},
  year         = {2018},
}

Chicago
Debonne, Els, Filip Van Bockstaele, Ingrid De Leyn, Frank Devlieghere, and Mia Eeckhout. 2018. “Validation of in Vitro Antifungal Activity of Thyme Essential Oil on Aspergillus Niger and Penicillium Paneum Through Application in Par-baked Wheat and Sourdough Bread.” LWT - Food Science and Technology 87: 368–378.
APA
Debonne, E., Van Bockstaele, F., De Leyn, I., Devlieghere, F., & Eeckhout, M. (2018). Validation of in vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. LWT - Food science and technology, 87, 368–378.
Vancouver
1.
Debonne E, Van Bockstaele F, De Leyn I, Devlieghere F, Eeckhout M. Validation of in vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. LWT - Food science and technology. Elsevier; 2018;87:368–78.
MLA
Debonne, Els, Filip Van Bockstaele, Ingrid De Leyn, et al. “Validation of in Vitro Antifungal Activity of Thyme Essential Oil on Aspergillus Niger and Penicillium Paneum Through Application in Par-baked Wheat and Sourdough Bread.” LWT - Food science and technology 87 (2018): 368–378. Print.