Antifungal Activity of Lemon Essential Oil, Coriander and Cinnamon Extracts on Foodborne Molds in Direct Contact and the Vapor Phase

The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at ≥1.25 μL/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 μL/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods. Practical Applications Lemon oil and coriander extract may be useful in the system to provide natural control of the growth of mold in certain foods in direct contact or exhibiting inhibitory effects by acting with the environment under packaged products.