This technology is an antifungal composition that combines cinnamon bark essential oil and citronella essential oil as active ingredients to inhibit Penicillium corylophilum, a xerophilic mold that spoils low- and intermediate-moisture foods. The composition can be applied directly to food or used as a coating on food packaging materials.
Xerophilic molds like Penicillium corylophilum cause spoilage even in relatively safe foods with a water activity of 0.60–0.85 and produce mycotoxins like citrinin. Resistant to stress factors such as dryness, low pH, and high salinity, they are not sufficiently controlled by ethanol spraying or synthetic preservatives. While natural essential oils have emerged as an alternative, their strong aroma can alter the sensory characteristics of food, and using a single type requires high concentrations for effectiveness, leading to increased costs.
This technology is formulated by blending cinnamon bark essential oil and citronella essential oil in a volume ratio of 1:0.5 to 1:4, with the optional addition of May Chang essential oil in a ratio of 1:0.5:0.5 to 1:4:4, to trigger antifungal synergy between the oils. The essential oils can be applied in both liquid and gaseous states. Applicable to low-moisture foods like dried fruits and cereals, intermediate-moisture foods like rice cakes and bread, and antifungal packaging materials, this method reduces the required amount of individual oils, lowering both off-flavor issues and production costs while preventing mycotoxin contamination.
This invention was developed with support from the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry for the development of seed disinfection technology for the production of healthy and vigorous seeds.
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