Essential Oils in Vapour and Direct Contact Treatments for Controlling Mold Growth on Cheese

Background: Natural preservatives are of immense importance to meet the rising demand for food with either little or no synthetic preservatives. This study has evaluated inhibitory effect cinnamaldehyde, citral and eugenol essential oil (EO) against mold growth on solid media cheese in vapour phase contact treatments. Methods: The EO at concentrations ranging from 0.06 0.25 µl/ml radial molds was examined. Further, antifungal properties vapors EOs formulated into edible films 1 5% were investigated using microatmosphere method. Result: application directly surface 0.03 mg/cm2 caused irreversible inhibition as compared control. Both A. flavus niger sensitive treatments, but there significant difference between different after 6 days. According results diffusion test cinnamaldehyde significantly suppressed medium 25°C 7 days storage. These findings suggest that constituents could be used a possible substitute chemicals control cheese.