Abstract

The aim of this study was to improve the antifungal activity of the volatile Litsea cubeba essential oil and its main components (citral and limonene) on brown rice snack bars by applying He-Ne laser treatment. Different volumes (50-200μL) of L. cubeba, citral or limonene were absorbed into a filter paper and placed inside an oven (18L). Ten brown rice snack bars (2cm wide×4cm long×0.5cm deep) were put in an oven and heated at 180^°C for 20min. The shelf-life of the treated snack bars at 30^°C was assessed and sensory testing was carried out to investigate their consumer acceptability. A count of total phenolic content (TPC) and Fourier transform infrared spectroscopy (FTIR) on the properties of essential oil, citral, and limonene before and after the laser treatment was studied for possible modes of action. It was found that the laser treatment improved the antifungal activity of the examined volatile L. cubeba and citral with Aspergillus flavus inhibition by 80% in comparison with those of the control not treated with the laser. L. cubeba vapor at 100μL with the laser treatment was found to completely inhibit the growth of natural molds on the snack bars for at least 25days; however, without essential oil vapor and laser treatment, naturally contaminating mold was observed in 3days. Results from the sensory tests showed that the panelists were unable to detect flavor and aroma differences between essential oil treatment and the control. Laser treatment caused an increase in TPC of citral oil whereas the TPC in limonene showed a decrease after the laser treatment. These situations could result from the changing peak of the aliphatic hydrocarbons that was revealed by the FTIR spectra.