Investigations on the Antifungal Effect of Nerol againstAspergillus flavusCausing Food Spoilage

Abstract

The antifungal efficacy of nerol (NEL) has been proved againstAspergillus flavusby usingin vitroandin vivotests. The mycelial growth ofA. flavuswas completely inhibited at concentrations of 0.8 μL/mL and 0.1 μL/mL NEL in the air at contact and vapor conditions, respectively. The NEL also had an evident inhibitory effect on spore germination inA. flavusalong with NEL concentration as well as time-dependent kinetic inhibition. The NEL presented noticeable inhibition on dry mycelium weight and synthesis of aflatoxin B1(AFB1) byA. flavus, totally restraining AFB1production at 0.6 μL/mL. In real food system, the efficacy of the NEL on resistance to decay development in cherry tomatoes was investigatedin vivoby exposing inoculated and control fruit groups to NEL vapor at different concentration. NEL vapors at 0.1 μL/mL air concentration significantly reduced artificially contaminatedA. flavusand a broad spectrum of fungal microbiota. Results obtained from presented study showed that the NEL had a great antifungal activity and could be considered as a benefit and safe tool to control food spoilage.