Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy

• Published in: International journal of food microbiology Vol. 415; p. 110636
• Main Authors: Phan, Lien Thi Kim, Le, Anh Thi Hong, Hoang, Nhon Thi Ngoc, Debonne, Els, De Saeger, Sarah, Eeckhout, Mia, Jacxsens, Liesbeth
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 16.04.2024
• Subjects: Aflatoxin B1; Aspergillus flavus; Cinnamomum zeylanicum; Cinnamon oil; Fumonisin B1; Fumonisins; Fusarium; Fusarium proliferatum; Mycotoxins; Oils, Volatile - pharmacology; Oryza; Polished rice and paddy; Cinnamon oil; Aflatoxin B1; Fumonisin B1; Aspergillus flavus; Polished rice and paddy; Fusarium proliferatum
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2024.110636

In the present investigation, the effect of cinnamon oil (CO) (10, 30, 50 and 70 %) on the growth rate (mm/day) and aflatoxin B1 (AFB1) and fumonisin B1 (FB1) production of Aspergillus flavus (AF01) and Fusarium proliferatum (FP01) isolates, respectively was determined at optimum water activities (0.95 and 0.99 aw) and temperatures (25, 30 and 35 °C) on paddy and polished rice grains. The results showed that the growth rate, AFB1 and FB1 production of all the fungal isolates decreased with an increase in CO concentrations on both matrices. AF01 and FP01 failed to grow under all conditions on paddy at 50 % of CO concentration whereas both fungi were completely inhibited (No Growth-NG) at 70 % of CO on polished rice. Regarding mycotoxin production, 30 % of CO concentrations could inhibit AFB1 and FB1 production in both matrices (No Detection-ND). In this study, the production of mycotoxins was significantly influenced by cinnamon oil compared to the growth of both fungi. These results indicated the promising potential of CO in improving the quality of rice preservation in post-harvest; however, further investigations should be evaluated on the effects on the qualitative characteristics of grains. Especially, the prospective application of CO in rice storage in industry scales to mitigate mycotoxin contamination need also to be further researched. Moreover, collaboration between researchers, agricultural experts, and food industry should be set up to achieve effective and sustainable strategies for preserving rice. •Cinnamon oil (CO) was used to minimize A. flavus and F. proliferatum growth and mycotoxins.•CO significantly inhibited both fungi and their toxins on paddy and polished rice.•FB1 and F. proliferatum growth was strongly inhibited compared to AFB1 and A. flavus growth by CO.