PJB-2024-144
COMMERCIAL THYME ESSENTIAL OIL AS NATURAL BEVERAGE PRESERVATIVE AND MOLECULR DOCKING STUDY ON ITS MODE OF ACTION AGAINST SACCHAROMYCES CEREVISIAE
zineb lotmani
Abstract
The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mold species using agar disk and volatilization diffusion tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes used (10, 20, and 30 µl). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625 to 0.015 (v/v). Furthermore, the potency of TVEO as a beverage antimicrobial preservative was tested at four distinct concentrations (0.6 to 6 μl ml-1) against Saccharomyces cerevisiae cerevisiae alone and combined with medium heating (70°C/ 2 min) in a real food matrix (Orangina® drink) for eight storage days. TVEO exhibited a significantly higher preservative effect than chemical preservatives (p ˂ 0.0001). Lastly, a molecular docking examined the mechanism of action of carvacrol against two crucial enzymes in S. cerevisiae viability (ERG2 and ERG3) compared to a chemical preservative (potassium sorbate). The two ligands highly interacted with the two target enzymes. However, Carvacrol achieved a better score than potassium sorbate against ERG2 and ERG3, with binding energy of -10.19 and -11.73 kcal/mol, respectively. Our results open up the perspective of using TVEO as a natural food preservative while considering the sensory impact of incorporating TVEO into foodstuffs and possible interactions.
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