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Synergistic combination of cinnamaldehyde with citral for improving bread preservation: inhibition of Aspergillus niger and Penicillium citrinum

文献类型： 外文期刊

作者： Tan, Jin-Ming 1 ; Cui, Rui 1 ; Hu, Teng-Gen 2 ; Wu, Hong 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou, Peoples R China

关键词： Fungal contamination; Natural preservative; Cinnamaldehyde; Citral; Synergistic effect; Baked products

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）

ISSN： 1226-7708

年卷期： 2025 年 34 卷 10 期

页码：

收录情况： SCI

摘要： In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (SCC) against main bread spoilage fungi (Aspergillus niger and Penicillium citrinum) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74-87% when presented in SCC. In vitro tests demonstrated that SCC completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that SCC caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed SCC significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that SCC is potential as a natural preservative in baked products.

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