ArticleFoods (Basel, Switzerland)2023
Determination of the Antifungal, Antibacterial Activity and Volatile Compound Composition of
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance.NPJ science of food · 2026Review
- Enhanced insecticidal efficacy of nanoencapsulated bergamot essential oil against stored-product pest Tribolium castaneum (Herbst).Scientific reports · 2026Article
- Citrus Essential Oils: A Review of Chemical Composition, Bioactivity, Safe Use, and Potential Applications.Chemistry & biodiversity · 2026Review
- Chemical Composition and Antifungal Activity ofPlants (Basel, Switzerland) · 2026Article
- Preliminary Study on the Antifungal Potential of Selected Plants as Botanical Fungicides Against Main Fungal Phytopathogens.Plants (Basel, Switzerland) · 2025Article
- Therapeutic Potential of Citrus Species Against Metabolic Syndrome: Insights from Preclinical and Clinical Studies.Current nutrition reports · 2025Review
- Harnessing essential oils for sustainable food preservatives: Chemical composition, mechanisms, applications, and safety insights.Food chemistry: X · 2025Review
- Sustainable and green extraction of citrus peel essential oil using intermittent solvent-free microwave technology.Bioresources and bioprocessing · 2025Article
- Assessment of quality in volatile oil from three basic sources of Xinyi from Hubei by anatomy, GC-MS, and chemometric methods.Scientific reports · 2025Article
- Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance.Food chemistry: X · 2024Article
- Antibacterial Activity of Zinc Oxide Nanoparticles Loaded with Essential Oils.Pharmaceutics · 2023Article
- Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources.Frontiers in microbiology · 2023Review
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Authors and funding
2 authors.
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Abstract
Safe and health-beneficial citrus oils can be employed as natural preservatives, flavorings, antioxidants, and as antibacterial and antifungal agents in a wide variety of food products. In this research, using GC−MS methodology, the major volatile composition of Citrus bergamia EO, obtained by hydro-distillation, was determined to consist of limonen (17.06%), linalool (46.34%) and linalyl acetate (17.69%). The molecular fingerprint was obtained using FTIR spectroscopy. The antibacterial effect of C. bergamia EO at different concentrations (0.5, 1, 2.5 and 5 µg/mL) was tested against different pathogen species (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes), based on disc diffusion assay. The in vitro antifungal activity of C. bergamia EO oil against Aspergillus niger and Penicillium expansum was evaluated using agar disc diffusion assay. Clear inhibition zones were formed by C. bergamia EO against selected species of pathogens. Almost all of the concentrations were revealed to have antifungal activity against selected fungal pathogens. The highest inhibition rate of A. niger at 6 incubation days was 67.25 ± 0.35 mm with a 20 µL dose, while the growth in the control was 90.00 ± 0.00 mm. In addition, the highest inhibition rate of P. expansum was 26.16 ± 0.76 mm with a 20 µL dose, while the growth was 45.50 ± 2.12 mm in the control fungus. A higher antifungal effect of C. bergamia EO against P. expansum was obtained. It was observed that the growth of fungi was weakened with increasing concentrations (5, 10, 15 and 20 µL dose) of C. bergamia EO. Statistically significant (p < 0.05) results were obtained for the antibacterial and antifungal effects of C. bergamia EO. The findings from the research may shed light on the further use of C. bergamia EO obtained from peels in innovative food engineering applications in order to maintain food quality, food safety, and food sustainability.
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