Antifungal Activities of Different Essential Oils and Their Electrospun Nanofibers against Aspergillus and Penicillium Species Isolated from Bread

Abstract

Mold growth, especially Aspergillus spp. and Penicillium spp., deteriorates the quality of bakery products. Essential oils (EOs) have been categorized as good natural antimicrobials. Hereby, this study aimed to evaluate the antifungal activity of six EOs, ginger, cumin, cinnamon, black pepper, origanum, and clove, and their volatile compounds against fungal strains isolated from bread: Penicillium carneum DDS4, Aspergillus flavus DDS6, and Aspergillus niger DDS7 by disc diffusion and disc volatilization methods, respectively. Among EOs, cumin, cinnamon, origanum, and clove were found to be effective against fungal strains, and their minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined. The observed lowest MIC value of EOs was obtained at 1000 μg/mL concentration, and the lowest MFC value was obtained from the results of clove at a concentration of 1000 μg/mL. Based on the MIC and MFC values, clove and cinnamon EOs were found to be more effective at lower concentrations. Electrospun nanofiber films of clove and cinnamon were produced with 6% poly(vinyl alcohol) (PVA), 2% β-cyclodextrin (β-CD), and 2% EO to overcome the unfavorable sensory impact of EOs on food products. The inhibitory activity of cinnamon EO film (2.64–2.51 log(CFU/mg)) was considerably lower than clove EO film (3.18–3.24 log(CFU/mg)) against P. carneum DDS4 and A. niger DDS7. Furthermore, these nanofiber films prevented fungal growth on bread samples visibly and were shown to be an alternative application for active food packaging.