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<p>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 (S<sub>CC</sub>) against main bread spoilage fungi (<i>Aspergillus niger</i> and <i>Penicillium citrinum</i>) 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 S<sub>CC</sub>. In vitro tests demonstrated that S<sub>CC</sub> completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S<sub>CC</sub> caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S<sub>CC</sub> significantly extended the shelf life of bread by 9&#xa0;days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S<sub>CC</sub> is potential as a natural preservative in baked products.</p>

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

  • 期刊论文

  • 发表日期：

    2025年3月17日

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  • Jin-Ming Tan,
  • Rui Cui,
  • Teng-Gen Hu,
  • Hong Wu

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.