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Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil

Food Control
DOI: 10.1016/j.foodcont.2014.04.031
  • Aflatoxin B1
  • Aspergillus Flavus
  • Cinnamon
  • Active Packaging
  • Vapor Phase
  • Uplc-Fluorescence


Abstract The antifungal and antimycotoxigenic action of an active package containing cinnamon essential oil have been evaluated against the mold Aspergillus flavus on the aflatoxin B1 production. Two independent experiments were carried out, the first one with cinnamon on a paper diffusion disc placed in vapor phase and the second one with an active PP (Polypropylene) films containing the essential oil. The culture media, exposure time, closure of the Petri dish and cinnamon concentration were evaluated. The first experiment revealed an important reduction on mycotoxin, even when the mold grew, and the action remained for 15 days. The second experiment highlighted the importance of cinnamon concentration on the antimycotoxigenic action, achieving a strong reduction with the sub-inhibitory concentration (2% of cinnamon) and a complete reduction with fungicidal concentration (4% and 6% cinnamon). The UPLC system coupled to a fluorescence detector was optimized for analysis of aflatoxin B1.

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