AUTHOR=da Cruz Almeida Erika T. , de Medeiros Barbosa Isabella , Tavares Josean F. , Barbosa-Filho José M. , Magnani Marciane , de Souza Evandro L. 

TITLE=Inactivation of Spoilage Yeasts by Mentha spicata L. and M. × villosa Huds. Essential Oils in Cashew, Guava, Mango, and Pineapple Juices

JOURNAL=Frontiers in Microbiology

VOLUME=9

YEAR=2018

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.01111

DOI=10.3389/fmicb.2018.01111

ISSN=1664-302X

ABSTRACT=<p>This study evaluated the efficacy of the essential oil from <italic>Mentha spicata</italic> L. (MSEO) and <italic>M</italic>. × <italic>villosa</italic> Huds. (MVEO) to inactivate <italic>Candida albicans, C. tropicalis, Pichia anomala</italic> and <italic>Saccharomyces cerevisiae</italic> in Sabouraud dextrose broth and cashew, guava, mango, and pineapple juices during 72 h of refrigerated storage. The effects of the incorporation of an anti-yeast effective dose of MSEO on some physicochemical and sensory characteristics of juices were evaluated. The incorporation of 3.75 μL/mL MSEO or 15 μL/mL MVEO caused a ≥5-log reductions in counts of <italic>C. albicans, P. anomala</italic>, and <italic>S. cerevisiae</italic> in Sabouraud dextrose broth. In cashew and guava juices, 1.875 μL/mL MSEO or 15 μL/mL MVEO caused ≥5-log reductions in counts of <italic>P. anomala</italic> and <italic>S. cerevisiae</italic>. In pineapple juice, 3.75 μL/mL MSEO caused ≥5-log reductions in counts of <italic>P. anomala</italic> and <italic>S. cerevisiae</italic>; 15 μL/mL MVEO caused ≥5-log reductions in counts of <italic>S. cerevisiae</italic> in mango juice. The incorporation of 1.875 μL/mL MSEO did not affect the physicochemical parameters of juices and did not induce negative impacts to cause their possible sensory rejection. These results show the potential of MSEO and MVEO, primarily MSEO, to comprise strategies to control spoilage yeasts in fruit juices.</p>