Skip to main content
SpringerLink
Log in

A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system

  • Review Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

An escalated demand of minimally processed food and increased negative perception for synthetic preservative has led to a lookout for a natural preservative. Essential oils (EOs) are volatile and aromatic secondary metabolites of plants that have been tapped mainly for its flavour and fragrances and various biological properties such as antimicrobial and antioxidant. The constituents and antifungal potential of EOs have been reported widely in the present scientific literature. Moreover, the current scientific research dealing with the mode of action of EOs on fungal spores and mycelial cells are very scarce, unlike bacteria. The antimicrobial efficacy of EO in real food system may alter due to interaction with food matrix components. Besides, minimum alteration in sensory qualities while retaining its maximum activity is the most sought-after criteria for food preservation with EOs. If the oil is applied in excess to have better antimicrobial activity, it may end up having an unacceptable organoleptic impact on the food. Appropriate edible delivery systems of EOs as an emulsion is a probable approach to retain the maximum efficacy of EOs in the food system. Nano-emulsification of EO could increase its bioactivity due to increased bioavailability in the food matrix. The basis of this review is to provide an overview of current knowledge about the antifungal properties and antifungal mode of action of EOs, and to recognize the application of EO as nano-sized oil droplets in the food system.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Bakkali F, Averbeck S, Averbeck D et al (2005) Cytotoxicity and gene induction by some EOs in the yeast Saccharomyces cerevisiae. Mutat Res 585:1–13

    Article  CAS  Google Scholar 

  • Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils—a review. Food Chem Toxicol 46:446–475

    Article  CAS  Google Scholar 

  • Basak S (2017) Antifungal efficacy of essential oil of betel leaf (Piper betle L.) on Aspergillus Flavus and Penicillium Expansum and its potential as food preservative. Ph.D. thesis, Indian Institute of Technology Kharagpur. http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/8764. Accessed 31 Jan 2018

  • Basak S (2018) The use of fuzzy logic to determine the concentration of betel leaf essential oil and its potency as a juice preservative. Food Chem 240:1113–1120

    Article  CAS  Google Scholar 

  • Basak S, Guha P (2015) Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media. Int J Food Microbiol 215:171–178

    Article  CAS  Google Scholar 

  • Basak S, Guha P (2017a) Betel leaf (Piper betle L.) essential oil microemulsion: characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste. LWT Food Sci Technol 75:616–623

    Article  CAS  Google Scholar 

  • Basak S, Guha P (2017b) Use of predictive model to describe sporicidal and cell viability efficacy of betel leaf (Piper betle L.) essential oil on Aspergillus flavus and Penicillium expansum and its antifungal activity in raw apple juice. LWT Food Sci Technol 80:510–516

    Article  CAS  Google Scholar 

  • Bluma RV, Etcheverry MG (2008) Application of essential oils in maize grain: impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation. Food Microbiol 25:324–334

    Article  CAS  Google Scholar 

  • Boukaew S, Prasertsan P, Sattayasamitsathit S (2017) Evaluation of antifungal activity of essential oils against aflatoxigenic Aspergillus flavus and their allelopathic activity from fumigation to protect maize seeds during storage. Ind Crops Prod 97:558–566

    Article  CAS  Google Scholar 

  • Božik M, Císarová M, Tančinová D et al (2017) Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability. Ind Crops Prod 98:146–152

    Article  Google Scholar 

  • Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94:223–253

    Article  CAS  Google Scholar 

  • da Cruz Cabral L, Fernández Pinto V, Patriarca A (2013) Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. Int J Food Microbiol 166:1–14

    Article  Google Scholar 

  • Daferera DJ, Ziogas BN, Polissiou MG (2000) GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. J Agric Food Chem 48:2576–2581

    Article  CAS  Google Scholar 

  • Deng L, Taxipalati M, Sun P et al (2015) Phase behavior, microstructural transition, antimicrobial and antioxidant activities of a water-dilutable thymol microemulsion. Colloids Surf B 136:859–866

    Article  CAS  Google Scholar 

  • Donsì F, Annunziata M, Sessa M, Ferrari G (2011) Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT Food Sci Technol 44:1908–1914

    Article  Google Scholar 

  • Donsì F, Annunziata M, Vincensi M, Ferrari G (2012) Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J Biotechnol 159:342–350

    Article  Google Scholar 

  • Donsì F, Cuomo A, Marchese E, Ferrari G (2014) Infusion of essential oils for food stabilization: unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity. Innov Food Sci Emerg Technol 22:212–220

    Article  Google Scholar 

  • Dubey P, Tripathi SC (1987) Studies on antifungal, physico-chemical and phytotoxic properties of the essential oil of Piper betle. J Plant Dis Prot 94:235–241

    CAS  Google Scholar 

  • Dwivedy AK, Kumar M, Upadhyay N et al (2016) Plant essential oils against food borne fungi and mycotoxins. Curr Opin Food Sci 11:16–21

    Article  Google Scholar 

  • Dwivedy AK, Prakash B, Chanotiya CS et al (2017) Chemically characterized Mentha cardiaca L. essential oil as plant based preservative in view of efficacy against biodeteriorating fungi of dry fruits, aflatoxin secretion, lipid peroxidation and safety profile assessment. Food Chem Toxicol 106:175–184

    Article  CAS  Google Scholar 

  • El-Mogy MM, Alsanius BW (2012) Cassia oil for controlling plant and human pathogens on fresh strawberries. Food Control 28:157–162

    Article  CAS  Google Scholar 

  • Esper RH, Gonçalez E, Marques MOM et al (2014) Potential of essential oils for protection of grains contaminated by aflatoxin produced by Aspergillus flavus. Front Microbiol 5:1–5

    Article  Google Scholar 

  • FAO (2004) Mycotoxin regulations in 2003 and current developments: worldwide regulations for mycotoxins in food and feed in 2003. FAO, Rome

    Google Scholar 

  • Feng W, Zheng X (2007) Essential oils to control Alternaria alternata in vitro and in vivo. Food Control 18:1126–1130

    Article  CAS  Google Scholar 

  • Ghosh V, Saranya S, Mukherjee A, Chandrasekaran N (2013) Antibacterial microemulsion prevents sepsis and triggers healing of wound in wistar rats. Colloids Surf B 105:152–157

    Article  CAS  Google Scholar 

  • Guenther E (1952) The EOs, vols 3 and 4. D. Van Nostrand & Co., Inc., New York

    Google Scholar 

  • Gutierrez J, Bourke P, Lonchamp J, Barry-Ryan C (2009) Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Innov Food Sci Emerg Technol 10:195–202

    Article  CAS  Google Scholar 

  • Helal GA, Sarhan MM, Abu Shahla ANK, Abou El-Khair EK (2006) Effects of Cymbopogon citratus L. essential oil on the growth, lipid content and morphogenesis of Aspergillus niger ML2-strain. J Basic Microbiol 46:456–469

    Article  CAS  Google Scholar 

  • Hussain AI, Anwar F, Hussain Sherazi ST, Przybylski R (2008) Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem 108:986–995

    Article  CAS  Google Scholar 

  • Hyldgaard M, Mygind T, Meyer RL (2012) Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 3:1–24

    Article  Google Scholar 

  • Juneja VK, Dwivedi HP, Yan X (2012) Novel natural food antimicrobials. Ann Rev Food Sci Technol 3:381–403

    Article  CAS  Google Scholar 

  • Kedia A, Prakash B, Mishra PK, Dubey NK (2014) Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities. Int J Food Microbiol 168–169:1–7

    Article  Google Scholar 

  • Kiran S, Kujur A, Prakash B (2016) Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food borne molds, aflatoxin B1 synthesis, its functional properties and mode of action. Innov Food Sci Emerg Technol 37:184–191

    Article  CAS  Google Scholar 

  • Kohiyama CY, Yamamoto Ribeiro MM, Mossini SAG et al (2015) Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link. Food Chem 173:1006–1010

    Article  CAS  Google Scholar 

  • Kumar A, Shukla R, Singh P, Dubey NK (2010) Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial. Food Chem Toxicol 48:539–543

    Article  CAS  Google Scholar 

  • Li Y, Kong W, Li M et al (2016) Litsea cubeba essential oil as the potential natural fumigant: inhibition of Aspergillus flavus and AFB1 production in licorice. Ind Crops Prod 80:186–193

    Article  CAS  Google Scholar 

  • Liang R, Xu S, Shoemaker CF et al (2012) Physical and antimicrobial properties of peppermint oil nanoemulsions. J Agric Food Chem 60:7548–7555

    Article  CAS  Google Scholar 

  • López P, Sánchez C, Batlle R, Nerín C (2005) Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains. J Agric Food Chem 53:6939–6946

    Article  Google Scholar 

  • Ma Q, Davidson PM, Zhong Q (2016) Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80. Int J Food Microbiol 226:20–25

    Article  CAS  Google Scholar 

  • Manso S, Cacho-Nerin F, Becerril R, Nerín C (2013) Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control 30:370–378

    Article  CAS  Google Scholar 

  • Matusinsky P, Zouhar M, Pavela R, Novy P (2015) Antifungal effect of five essential oils against important pathogenic fungi of cereals. Ind Crops Prod 67:208–215

    Article  CAS  Google Scholar 

  • McClements DJ (2005) Food emulsions: principles, practices, and techniques, 2nd edn. CRC Press, New York

    Google Scholar 

  • McClements DJ, Rao J (2011) Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 51:285–330

    Article  CAS  Google Scholar 

  • McClements DJ, Decker EA, Weiss J (2007) Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72:109–124

    Article  Google Scholar 

  • Mishra PK, Prakash B, Kedia A et al (2015) Efficacy of Caesulia axillaris, Cymbopogon khasans and Cymbopogon martinii essential oils as plant based preservatives against degradation of raw materials of Andrographis paniculata by fungal spoilage. Int Biodeterior Biodegradation 104:244–250

    Article  CAS  Google Scholar 

  • Nguefack J, Leth V, Amvam Zollo PH, Mathur SB (2004) Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. Int J Food Microbiol 94:329–334

    Article  CAS  Google Scholar 

  • Nogueira JHC, Gonçalez E, Galleti SR et al (2010) Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus. Int J Food Microbiol 137:55–60

    Article  CAS  Google Scholar 

  • Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H (2007) Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control 18:1518–1523

    Article  CAS  Google Scholar 

  • Perricone M, Arace E, Corbo MR et al (2015) Bioactivity of essential oils: a review on their interaction with food components. Front Microbiol 6:1–7

    Article  Google Scholar 

  • Prakash B, Shukla R, Singh P et al (2010) Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity. Int J Food Microbiol 142:114–119

    Article  CAS  Google Scholar 

  • Prakash B, Kedia A, Mishra PK, Dubey NK (2015) Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities—potentials and challenges. Food Control 47:381–391

    Article  CAS  Google Scholar 

  • Rammanee K, Hongpattarakere T (2011) Effects of tropical citrus essential oils on growth, aflatoxin production, and ultrastructure alterations of Aspergillus flavus and Aspergillus parasiticus. Food Bioprocess Technol 4:1050–1059

    Article  CAS  Google Scholar 

  • Rasooli I, Rezaei MB, Allameh A (2006) Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control 17:359–364

    Article  CAS  Google Scholar 

  • Ribes S, Fuentes A, Talens P et al (2017) Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger. Food Control 73:784–795

    Article  CAS  Google Scholar 

  • Ribes S, Fuentes A, Talens P, Barat JM (2018) Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. Food Chem 239:704–711

    Article  CAS  Google Scholar 

  • Salvia-Trujillo L, Rojas-Graü A, Soliva-Fortuny R, Martín-Belloso O (2015) Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils. Food Hydrocolloids 43:547–556

    Article  CAS  Google Scholar 

  • Sharma N, Tripathi A (2006) Fungitoxicity of the essential oil of Citrus sinensis on post-harvest pathogens. World J Microbiol Biotechnol 22:587–593

    Article  CAS  Google Scholar 

  • Soylu EM, Soylu S, Kurt S (2006) Antimicrobial activities of the essential oils of various plants against tomato late blight disease agent Phytophthora infestans. Mycopathologia 161:119–128

    Article  CAS  Google Scholar 

  • Soylu EM, Kurt S, Soylu S (2010) In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea. Int J Food Microbiol 143:183–189

    Article  CAS  Google Scholar 

  • Tadros T, Izquierdo P, Esquena J, Solans C (2004) Formation and stability of nano-emulsions. Adv Coll Interface Sci 108–109:303–318

    Article  Google Scholar 

  • Tao N, Jia L, Zhou H (2014a) Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum. Food Chem 153:265–271

    Article  CAS  Google Scholar 

  • Tao N, OuYang Q, Jia L (2014b) Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism. Food Control 41:116–121

    Article  CAS  Google Scholar 

  • Tatsadjieu NL, Dongmo PMJ, Ngassoum MB et al (2009) Investigations on the essential oil of Lippia rugosa from Cameroon for its potential use as antifungal agent against Aspergillus flavus Link ex. Fries. Food Control 20:161–166

    Article  CAS  Google Scholar 

  • Terjung N, Löffler M, Gibis M et al (2012) Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. Food Funct 3:290–301

    Article  CAS  Google Scholar 

  • Tian J, Ban X, Zeng H et al (2011a) Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak. Int J Food Microbiol 145:464–470

    Article  CAS  Google Scholar 

  • Tian J, Ban X, Zeng H et al (2011b) In vitro and in vivo activity of essential oil from dill (Anethum graveolens L.) against fungal spoilage of cherry tomatoes. Food Control 22:1992–1999

    Article  CAS  Google Scholar 

  • Tolouee M, Alinezhad S, Saberi R et al (2010) Effect of Matricaria chamomilla L. flower essential oil on the growth and ultrastructure of Aspergillus niger van Tieghem. Int J Food Microbiol 139:127–133

    Article  CAS  Google Scholar 

  • Tyagi AK, Gottardi D, Malik A, Guerzoni ME (2014) Chemical composition, in vitro anti-yeast activity and fruit juice preservation potential of lemon grass oil. LWT Food Sci Technol 57:731–737

    Article  CAS  Google Scholar 

  • Tzortzakis NG (2009) Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce. Innov Food Sci Emerg Technol 10:97–102

    Article  CAS  Google Scholar 

  • Tzortzakis NG, Economakis CD (2007) Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens. Innov Food Sci Emerg Technol 8:253–258

    Article  CAS  Google Scholar 

  • Vági E, Simándi B, Suhajda Á, Héthelyi É (2005) Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide. Food Res Int 38:51–57

    Article  Google Scholar 

  • Van Hung P, Chi PTL, Phi NTL (2013) Comparison of antifungal activities of Vietnamese citrus essential oils. Nat Prod Res 27:506–508

    Article  CAS  Google Scholar 

  • Velázquez-Nuñez MJ, Avila-Sosa R, Palou E, López-Malo A (2013) Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact. Food Control 31:1–4

    Article  Google Scholar 

  • Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez J (2008) Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control 19:1130–1138

    Article  CAS  Google Scholar 

  • Weiss J, Gaysinsky S, Davidson M, McClements J (2009) Nanostructured encapsulation systems: food antimicrobials. In: Barbosa-Cánovas G, Mortimer A, Lineback D, Spiess W, Buckle KPC (eds) Global issues in food science and technology. Academic Press, San Diego, pp 425–479

    Chapter  Google Scholar 

  • WHO (2007) Food safety and foodborne illness. World Health Organization fact sheet 237. WHO, Geneva

    Google Scholar 

Download references

Acknowledgements

The authors are grateful to Indian Institute of Technology Kharagpur for providing facilities and funds to support the research project. They also thank Prof. S. L. Shrivastava, Department of Agricultural and Food Engineering, IIT Kharagpur for his support throughout.

Author information

Authors and Affiliations

  1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India

    Suradeep Basak & Proshanta Guha

Authors
  1. Suradeep Basak
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Proshanta Guha
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Suradeep Basak.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Basak, S., Guha, P. A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system. J Food Sci Technol 55, 4701–4710 (2018). https://doi.org/10.1007/s13197-018-3394-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3394-5

Keywords

Search

Navigation