## 4 Discussion
A supplementary clarification that has been proposed for the vapor phase being more active is that the hydrophobic compounds in the aqueous phase associate to create micelles and thus restrain that connection of the EO to the microorganism, while the vapor phase permits free attachment [43]. Despite published papers on the _in vitro_ antibacterial and antifungal properties of EGEO, few published articles exist on the bioactivity of EGEO vapors. The research done by [PERSON] et al. [44] showed that the _in vitro_ antibacterial activity of a combination of cinnamon and clove volatile oils presented a greater inhibitory action with less active doses in the vapor phase in comparison to the liquid phase. Current results revealed that Algerian EGEO was effective against all yeast and Gram-positive bacteria strains. Previous data already showed that EGEO has _in vitro_ inhibitory activity against several microorganisms [7,18]. For example, EGEO displayed powerful action (with 14.3 to 18.2 mmDIZ) against different bacterial species (_S. aureus_, _E. coli_, and _A. faecalis_) and no inhibitory effect was reported against yeast strain (_C. albicans_) [45]. [PERSON] et al. [42] tested the _in vitro_ antifungal property of both the EGEO and its main compound (eucalypt) against two _Aspergillus_ strains. They obtained complete inhibition when using the EGEO, while less antifungal activity was obtained when testing eucalypt alone. This proves that the potential synergistic influence of minor and main chemical compounds defines the final _in vitro_ inhibitory potential of the volatile oils [3]. Based on the chemical profile of EGEO, it can be suggested that the _in vitro_ antiseptic potential is seemingly due to its great concentration of oxygenated monoterpenes (94.09%). [PERSON] et al. [46] assessed the antifungal activity of different volatile EOs such as lemon, clary sage, marjoram and juniper in fruit juices. The minimum inhibitory concentration (MIC) of these EOs in fruit juices was considerably greater than _in vitro_ MIC values. As great doses of several EOs are necessary to accomplish a suitable fungal inhibitory activity, undesirable levels of unsuitable tastes and smells may exist [47]. To more decrease the necessary EGEO dose for monitoring the _S. cerevisiae_ load in Orangina juices, the interaction between EO and heat processing was evaluated. To avoid the development of spoilage bacteria and yeasts in foods, numerous protection methods, such as thermal processing, the additions of acids or salts, and drying have been investigated in food production [48; 49; 50; 51; 52]. In this background, several volatile molecules and EOs containing oxygenated monoterpenes (linalool, geraniol, citronellol, citral, limonene and pinene), combined with moderate thermal processing, were tested to decrease the growth of _S. cerevisiae_ in beverages [48]. In the last decade, numerous reports have revealed the incidence of additional activities when associating EOs with moderate heat and high hydrostatic pressure actions [49; 50; 53; 54]. Synergistic effects between EOs with high hydrostatic pressure or moderate heat have been linked to the existence of lethal damages in the external membrane of surviving microorganisms, which may help the entrance of oil's compounds into the cells. The research of [PERSON] et al. [50] revealed the superior effect of EOs extracted from _Myrtus communis_ and _Laurus nobilis_ in association with medium thermal processing and high hydrostatic pressure to accomplish a greater level of bacterial inhibition of food spoilage microorganisms, and as result, decrease undesirable effects on sensorial food properties. [PERSON] et al. [48] have proved that the addition of citral and _Citrus_ EO to soft juices in association with moderate heat processing can avoid yeast spoilage in beverages. In addition, the bacterial growth of _Listeria innocua_ in orange juice was inactivated by the addition of vanillin in relation to the entity of heat processing [51].