Effect of High Temperature with Litsea cubeba Pers. to Control Mold Growth on Bamboo Food Packaging and Its Possible Modes of Action

Kitiya Suhem, Narumol Matan, Nirundorn Matan

Abstract


This study examined the effect of high temperature and Litsea cubeba oil with its main components against molds (Aspergillus niger, Aspergillus flavus, Penicillium sp., Penicillium cyclopium, Rhizopus sp., Fusarium sp., and Cladosporium sp.) on bamboo food packaging. Response surface methodology (RSM) with X1 (concentration of L. cubeba oil at 100, 300, and 500 mg g-1), X2 (temperature at 60, 80, and 100 °C), and X3 (time at 12, 14, and 16 h) was used to find the inhibitory periods of natural mold on packaging plates. The physical properties and the change of chemical components on the bamboo packaging plate before and after temperature treatment were determined to find the mode of action using gas chromatography–mass spectrometry (GC-MS). High temperature (at 100 °C) was a good inhibitor of all mold growth with the MIC (minimum inhibitory concentration) of 300 mg g-1; without heat treatment, no MIC was found. In addition, it was found that by using 300 mg g-1 of L. cubeba oil at 100 °C with an exposure time of 12 h, spore germination on the bamboo surfaces was completely inhibited for at least 290 days. After using high temperature, citral was detected on the surface of the packaging plates. Therefore, these components could be the key factors for inhibiting molds.

Keywords


Litsea cubeba oil; Mold; Bamboo; Packaging plate; Heat

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