Abstract

This study aimed to determine the optimum condition for inhibiting the growth of Aspergillus flavus on brown rice using Tyvek^® sachet containing Michelia alba essential oil (EO) by using response surface methodology. Brown rice (100 g, moisture content [MC] 14%, 16%, and 18%) was inoculated with Aspergillus flavus and packed in a plastic bag (250 ml) containing M. alba oil (0-300 µl), then stored at 25°C and 40°C for 60 days. The effect of temperature (25°C and 40°C) and relative humidity (RH, 75% and 100%) on releasing of antifungal volatiles were investigated in the headspace using SPME-GC-MS. Results indicated that the addition of the sachet containing M. alba EO (300 µl) in brown rice (14% MC) and storage at 25°C was the optimal condition for inhibiting A. flavus on brown rice with the highest antifungal activity. Furthermore, linalool and caryophyllene were found to be increased with temperature and RH increase.