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Innovative production of fungal pulp from Trametes versicolor and its application in a fungal paper box containing clove oil

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Abstract

The aims of this study were to develop fungal pulp from Trametes versicolor (white-rot fungi) and apply it with clove oil in a paper box to inhibit mold growth on the surface of peanuts. Broken rice media with different sugar solutions (2–10% w w−1) were prepared and then inoculated with T. versicolor mycelium at amounts from 0.5 to 1.5% w w−1. Fungal pulp and commercial paper (50 g) at different ratios (100:0, 70:30, 50:50, 30:70 and 0:100) were mixed and prepared before being placed into a stainless box (5 cm long by 5 cm wide). For the antimicrobial activity against Aspergillus flavus on peanuts, a paper box was incorporated with 2.5, 5 and 7.5% w w−1 of clove oil, eugenol, caryophyllene, and a combination of eugenol and caryophyllene at ratios of 7:1, 4:4, and 1:7. Results indicated that the highest fungal pulp biomass of T. versicolor in broken rice media was found when using 6% sugar with 1% mycelium inoculums. Fungal pulp and commercial paper at the ratio of 70:30 produced the highest value of hardness. The paper box containing clove oil at 7.5% w w−1 inhibited A. flavus on peanuts for at least 28 days while the control had mold growth within 3 days. Combining eugenol and caryophyllene, the main components of clove oil, at the ratio of 7:1 (7.5% w w−1) in the paper box should be a key factor to inhibit A. flavus during storage.

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Acknowledgements

This study was supported by the Walailak University Fund and the National Research Council of Thailand.

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Authors and Affiliations

  1. Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand

    Benyapa Srikaew, Narumol Matan & Tanong Aewsiri

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  1. Benyapa Srikaew
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  2. Narumol Matan
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  3. Tanong Aewsiri
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Correspondence to Narumol Matan.

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Srikaew, B., Matan, N. & Aewsiri, T. Innovative production of fungal pulp from Trametes versicolor and its application in a fungal paper box containing clove oil. J Food Sci Technol 54, 3058–3064 (2017). https://doi.org/10.1007/s13197-017-2741-2

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