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Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616–623]
LWT - Food Science and Technology xxx (2016) 1
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LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt
Corrigendum
Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616e623] Suradeep Basak*, Proshanta Guha Indian Institute of Technology Kharagpur, Agricultural and Food Engineering Department, Kharagpur, 721302, West Bengal, India
The author wishes to notify a few changes as follows (corrections to be made are in Italics): 1) The original content of the article used ‘ppm’ as unit of BLEO. It should be corrected in entire text of the article (including abstract, Table 3, Table 4, and Table 5, and caption of Fig. 2) to ‘ml/ml’ for PDA medium and ‘mg/g’ for tomato paste. Alternatively, both the units can be denoted as ‘ppt’ (parts per thousand) for singularity in unit. Figs. 3 and 4 already have correct unit of BLEO in the original content. 2) The part of second last paragraph of section 3.2.2. Secondary modelling in the original content of the article stated: Omidbeygi et al. (2007) reported maximum inhibitory concentrations of thyme (Thymus vulgaris) and summer savory (Satureja hortensis) against Aspergillus flavus in tomato paste are 350 and 500 ppm, respectively. Tian et al. (2011) reported the reduction in percentage of decayed cherry tomatoes by 88.9% for A. flavus using 120 ppm of dill (Anethum graveolens L.) essential oil. Petrovi c et al. (2013) showed complete inhibition of A. flavus in tomato paste using 15,000 ppm of Laetiporus sulphureus methanol extract. Kalantary et al. (2014) have reported antifungal activity of cinnamon and oregano essential oils at 300 ppm and 200 ppm against A. flavus in tomato paste, respectively. It is evident that BLEO is most efficient in limiting growth of A. flavus in tomato paste with lower concentration as compared to other essential oils reported in current literature. It should be rearranged and corrected to: The estimated MIC of BLEO in present study was found to be higher than a few previous reports on A. flavus growth inhibition in tomato paste using essential oils. These studies includes a report by Omidbeygi et al. (2007), that showed MIC of thyme (Thymus vulgaris) and summer savory (Satureja hortensis) against A. flavus in tomato paste with 350 and 500 ppm, respectively. Also, Kalantary et al. (2014) have reported antifungal activity of cinnamon and oregano essential oils at 300 ppm and 200 ppm against A. flavus in tomato paste, respectively. On other hand, MIC of BLEO was found to be lower as compared to a study that used 15,000 ppm of Laetiporus sulphureus methanol extract against complete inhibition of A. flavus in tomato paste by Petrovic et al. (2013). Other report by Tian et al. (2011) suggested the reduction in percentage of decayed cherry tomatoes by 88.9% for A. flavus using 120 ppm of dill (Anethum graveolens L.) essential oil.
DOI of original article: http://dx.doi.org/10.1016/j.lwt.2016.10.021. * Corresponding author. E-mail address: [email protected] (S. Basak). http://dx.doi.org/10.1016/j.lwt.2017.01.009 0023-6438/© 2017 Elsevier Ltd. All rights reserved.
Please cite this article in press as: Basak, S., & Guha, P., Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616e623], LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2017.01.009
Contents lists available at ScienceDirect
LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt
Corrigendum
Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616e623] Suradeep Basak*, Proshanta Guha Indian Institute of Technology Kharagpur, Agricultural and Food Engineering Department, Kharagpur, 721302, West Bengal, India
The author wishes to notify a few changes as follows (corrections to be made are in Italics): 1) The original content of the article used ‘ppm’ as unit of BLEO. It should be corrected in entire text of the article (including abstract, Table 3, Table 4, and Table 5, and caption of Fig. 2) to ‘ml/ml’ for PDA medium and ‘mg/g’ for tomato paste. Alternatively, both the units can be denoted as ‘ppt’ (parts per thousand) for singularity in unit. Figs. 3 and 4 already have correct unit of BLEO in the original content. 2) The part of second last paragraph of section 3.2.2. Secondary modelling in the original content of the article stated: Omidbeygi et al. (2007) reported maximum inhibitory concentrations of thyme (Thymus vulgaris) and summer savory (Satureja hortensis) against Aspergillus flavus in tomato paste are 350 and 500 ppm, respectively. Tian et al. (2011) reported the reduction in percentage of decayed cherry tomatoes by 88.9% for A. flavus using 120 ppm of dill (Anethum graveolens L.) essential oil. Petrovi c et al. (2013) showed complete inhibition of A. flavus in tomato paste using 15,000 ppm of Laetiporus sulphureus methanol extract. Kalantary et al. (2014) have reported antifungal activity of cinnamon and oregano essential oils at 300 ppm and 200 ppm against A. flavus in tomato paste, respectively. It is evident that BLEO is most efficient in limiting growth of A. flavus in tomato paste with lower concentration as compared to other essential oils reported in current literature. It should be rearranged and corrected to: The estimated MIC of BLEO in present study was found to be higher than a few previous reports on A. flavus growth inhibition in tomato paste using essential oils. These studies includes a report by Omidbeygi et al. (2007), that showed MIC of thyme (Thymus vulgaris) and summer savory (Satureja hortensis) against A. flavus in tomato paste with 350 and 500 ppm, respectively. Also, Kalantary et al. (2014) have reported antifungal activity of cinnamon and oregano essential oils at 300 ppm and 200 ppm against A. flavus in tomato paste, respectively. On other hand, MIC of BLEO was found to be lower as compared to a study that used 15,000 ppm of Laetiporus sulphureus methanol extract against complete inhibition of A. flavus in tomato paste by Petrovic et al. (2013). Other report by Tian et al. (2011) suggested the reduction in percentage of decayed cherry tomatoes by 88.9% for A. flavus using 120 ppm of dill (Anethum graveolens L.) essential oil.
DOI of original article: http://dx.doi.org/10.1016/j.lwt.2016.10.021. * Corresponding author. E-mail address: [email protected] (S. Basak). http://dx.doi.org/10.1016/j.lwt.2017.01.009 0023-6438/© 2017 Elsevier Ltd. All rights reserved.
Please cite this article in press as: Basak, S., & Guha, P., Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616e623], LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2017.01.009