Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays

The anti-yeast activity of mentha oil and vapours was evaluated against 8 food spoiling yeasts through disc diffusion, disc volatilisation and micro broth dilution method. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.28 to 2.25 and 1.13 to 4.5 mg/ml, respectively. Furthermore, the anti-yeast efficacy of mentha oil alone and in combination with thermal treatment was evaluated in a real food system i.e. mixed fruit juices. The samples treated with a combination of mentha oil at the MIC, ½ MIC and ¼ MIC levels and thermal treatment enhanced the reduction viability. Chemical characterisation of mentha oil by gas chromatography-mass spectrometry (GC–MS) revealed that the dominant compounds were cis-menthone (27.43%), menthol (24.3%), trans-menthone (9.23%), limonene (5.84%), menthofuran (4.44%) and isomenthol (3.21%). Present results established the superior performance of integrated treatment over individual exposure for fruit juice preservation.

► Inhibition zone due to mentha oil vapour were higher than oil at same concentration. ► MIC and MFC of mentha oil varied from 0.28 to 2.25 and 0.56 to 4.5 mg/ml, respectively. ► Higher anti-yeast efficacy of mentha oil with thermal treatment in fruit juices. ► Chemical composition analysis of mentha oil by GC–MS.