Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains

An antifungal active food packaging containing cinnamon essential oil has been evaluated under different pH and temperature. Cinnamon essential oil was previously chosen among oregano, clove and their major components cinnamaldehyde, carvacrol and eugenol respectively. Minimal Inhibitory Concentration (MIC) and Minimal Fungicidal Concentration (MFC) were determined by macrodilution method against two strains of Aspergillus flavus as well as Aspergillus niger, Penicillium roqueforti and Penicillium expansum. Despite pH and temperature modified the growth rate of the molds, these variables did not affect the MIC and MFC values. The active food packaging, consisting of Polypropylene films coated with a formula containing 2%-6% cinnamon were produced and evaluated. The antifungal activity was studied against two A flavus, P roqueforti and P. expansum at different pH and temperature. The results highlighted the growth delay caused by the PP 2% in all cases. Total inhibition was obtained with higher amount of cinnamon. This fungicidal action was maintained beyond the 30 days of the experiments. Long-term properties were confirmed after 3 months. The fridge temperature did not hamper the antifungal action of the cinnamon volatile compounds. Finally, all these results demonstrated the high-performance of the antifungal packaging, what guarantee an efficient and durable antifungal protection.