{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,1]],"date-time":"2026-06-01T21:26:57Z","timestamp":1780349217341,"version":"3.54.1"},"reference-count":37,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2021,12,17]],"date-time":"2021-12-17T00:00:00Z","timestamp":1639699200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,1]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The antibacterial and antifungal effects of six plant\u2010derived essential oils (EOs) and two types of citrus extracts (CEs) were studied against two pathogenic bacteria (\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Typhimurium and\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      O157:H7) and three fungi (\n                      <jats:italic>Aspergillus niger<\/jats:italic>\n                      ,\n                      <jats:italic>Penicillium chrysogenum<\/jats:italic>\n                      , and\n                      <jats:italic>Mucor circinelloides<\/jats:italic>\n                      ). A broth microdilution assay and checkerboard method were used to measure the minimal inhibitory concentration (MIC) of each extract and the possible interactions between them. The MIC assay showed that cinnamon EO, Mediterranean EO, Southern formulation, citrus EO, organic citrus extract (OCE), and natural citrus extract (NCE) had the highest antimicrobial and antifungal activity. The checkerboard method showed that the Mediterranean EO+OCE combination acted in synergy against all tested pathogens. A centroid mixture design was used to develop active formulations by predicting optimal concentrations of EO\/CEs for increased antibacterial\/antifungal activity. A mixture of four formulations (625\u00a0ppm OCE, 313\u00a0ppm Mediterranean EO, 625\u00a0ppm citrus EO, and 313\u00a0ppm cinnamon EO) named as active formulation 1, and the mixture from five formulations (625\u00a0ppm NCE, 625\u00a0ppm Asian formulation, 313\u00a0ppm Southern formulation, 625\u00a0ppm cinnamon EO, and 313\u00a0ppm savory thyme EO) named as active formulation 2, were formulated and tested because of their high microbicidal effectiveness. In situ tests with rice showed a significant reduction (\n                      <jats:italic>P<\/jats:italic>\n                      \u2264\u00a00.05) of all tested pathogenic bacteria and fungi from the vapor of active formulations 1 and 2 after 28 days of storage.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Active formulations (essential oils and citrus extracts) developed in the study are highly effective against foodborne pathogens. Active formulations in this study could be used as natural preservatives in the food industry for controlling foodborne diseases and spoilage organisms in stored foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15988","type":"journal-article","created":{"date-parts":[[2021,12,17]],"date-time":"2021-12-17T10:43:40Z","timestamp":1639737820000},"page":"353-369","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice"],"prefix":"10.1111","volume":"87","author":[{"given":"Tofa","family":"Begum","sequence":"first","affiliation":[{"name":"Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food 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