Synergistic antimicrobial properties of plant essential oils and parabens: Potential for the preservation of food

1995 ◽  
Vol 36 (3-4) ◽  
pp. 465 ◽  
Author(s):  
I. Hodgson ◽  
J. Stewart ◽  
L. Fyfe
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Plant Essential Oils

scholarly journals Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

2022 ◽  
Vol 10 (1) ◽  
pp. 109
Author(s):  
Mohammadreza Pajohi Alamoti ◽  
Behnaz Bazargani-Gilani ◽  
Razzagh Mahmoudi ◽  
Anna Reale ◽  
Babak Pakbin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Multidrug Resistant ◽  
Zataria Multiflora ◽  
Cuminum Cyminum ◽  
Plant Essential Oils ◽  
E Coli ◽  
Mentha Longifolia

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.

scholarly journals Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020 ◽  
Vol 7 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Nasim Khorshidian ◽  
Hedayat Hosseini
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Cell Permeability ◽  
Bioactive Components ◽  
Plant Essential Oils ◽  
Poultry Products ◽  
Safe Food

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

scholarly journals Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review

2016 ◽  
Vol 2016 ◽  
pp. 1-21 ◽  
Author(s):  
Mallappa Kumara Swamy ◽  
Mohd Sayeed Akhtar ◽  
Uma Rani Sinniah
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Human Pathogens ◽  
Medicinal And Aromatic Plants ◽  
Viral Pathogens ◽  
Diverse Range ◽  
Plant Essential Oils ◽  
Plant Parts ◽  
Wide Range ◽  
Pathogenic Microbes

A wide range of medicinal and aromatic plants (MAPs) have been explored for their essential oils in the past few decades. Essential oils are complex volatile compounds, synthesized naturally in different plant parts during the process of secondary metabolism. Essential oils have great potential in the field of biomedicine as they effectively destroy several bacterial, fungal, and viral pathogens. The presence of different types of aldehydes, phenolics, terpenes, and other antimicrobial compounds means that the essential oils are effective against a diverse range of pathogens. The reactivity of essential oil depends upon the nature, composition, and orientation of its functional groups. The aim of this article is to review the antimicrobial potential of essential oils secreted from MAPs and their possible mechanisms of action against human pathogens. This comprehensive review will benefit researchers who wish to explore the potential of essential oils in the development of novel broad-spectrum key molecules against a broad range of drug-resistant pathogenic microbes.

Mechanical, Barrier, and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils

2006 ◽  
Vol 54 (24) ◽  
pp. 9262-9267 ◽  
Author(s):  
Maria A. Rojas-Graü ◽  
Roberto J. Avena-Bustillos ◽  
Mendel Friedman ◽  
Philip R. Henika ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Plant Essential Oils ◽  
Apple Puree ◽  
Mechanical Barrier ◽  
Apple Purée

scholarly journals Antimicrobial properties of some essential oils against some pathogenic microorganisms

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 174-181 ◽  
Author(s):  
N. Celikel ◽  
G. Kavas
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Natural Food ◽  
Pathogenic Microorganisms ◽  
Test Medium ◽  
Diffusion Test ◽  
Food Preservatives ◽  
Disk Diameter ◽  
Plant Essential Oils ◽  
Agar Diffusion Test

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i> and <i>Candida albicans</i> at concentrations of 5–20 µl/disk (diameter 6 mm) and 0.5–3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, <i>L. monocytogenes</i> showed less sensitivity towards essential oil extracts.

Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

2012 ◽  
Vol 262 ◽  
pp. 422-425
Author(s):  
Guang Fa Liu ◽  
Jian Qing Wang ◽  
Ya Zhu Zhao
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Properties ◽  
Tween 80 ◽  
Oregano Essential Oil ◽  
Plant Essential Oils ◽  
Uv Visible ◽  
Bioactive Agents ◽  
Cinnamon Essential Oil

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

scholarly journals Chemical composition and antibacterial activity of Cymbopogon citratus and Cymbopogon flexuosus essential oils

2018 ◽  
Vol 40 ◽  
pp. 2
Author(s):  
Maria Vanaina Souza Gonçalves ◽  
Luiz Everson da Silva ◽  
Wanderlei Amaral Do Amaral ◽  
Diomar Augusto de Quadros ◽  
Rodrigo Arantes Reis ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antimicrobial Agents ◽  
Plant Secondary Metabolites ◽  
Antimicrobial Properties ◽  
Model Organisms ◽  
Cymbopogon Citratus ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
Cymbopogon Flexuosus ◽  
Microbiological Control

Plant secondary metabolites have attracted considerable attention from the industry as consumers are increasing their interest for natural products over chemically synthesized reagents to be used as additives in food, cosmetics or pharmaceuticals. Some plant essential oils show significant antimicrobial properties and this could be exploited to produce new food preservatives or novel antimicrobial formulations. Here we describe the extraction, chemical analysis and antimicrobial properties of grass lemon Cymbopogon citratus and Cymbopogon flexuosus essential oils. Essential oils were extracted from dried leaves using hydrodestilation and their composition was established by gas chromatography coupled to mass spectrometry. Agar diffusion assays indicated that C. citratus and C. flexuosus essential oils act as antimicrobial agents against both gram negative and gram positive model organisms.  These data support that lemon grass essential oils can be used as an alternative for microbiological control.

scholarly journals Inhibitory Activity of Plant Essential Oils against E. coli 1-Deoxy-d-xylulose-5-phosphate reductoisomerase

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2518
Author(s):  
Ge Yan ◽  
Bo-Rong Zhu ◽  
Fang-Lin Tian ◽  
Xian Hui ◽  
Heng Li ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Biosynthetic Pathway ◽  
Antimicrobial Properties ◽  
Inhibitory Effect ◽  
Plant Essential Oils ◽  
E Coli ◽  
Ic50 Values ◽  
Rate Limiting ◽  
Reasonable Use

The rate-limiting enzyme of the 2-methyl-d-erythritol-4-phosphate (MEP) terpenoid biosynthetic pathway, 1-deoxy-d-xylulose-5-phosphate reductoisomerase (DXR), provides the perfect target for screening new antibacterial substances. In this study, we tested the DXR inhibitory effect of 35 plant essential oils (EOs), which have long been recognized for their antimicrobial properties. The results show that the EOs of Zanbthoxylum bungeanum (ZB), Schizonepetae tenuifoliae (ST), Thymus quinquecostatus (TQ), Origanum vulgare (OV), and Eugenia caryophyllata (EC) displayed weak to medium inhibitory activity against DXR, with IC50 values of 78 μg/mL, 65 μg/mL, 59 μg/mL, 48 μg/mL, and 37 μg/mL, respectively. GC-MS analyses of the above oils and further DXR inhibitory activity tests of their major components revealed that eugenol (EC) and carvacrol (TQ and OV) possess medium inhibition against the protein (68.3% and 55.6%, respectively, at a concentration of 20 μg/mL), whereas thymol (ST, TQ, and OV), carveol (ZB), and linalool (ZB, ST, and OV) only exhibited weak inhibition against DXR, at 20 μg/mL (23%−26%). The results add more details to the antimicrobial mechanisms of plant EOs, which could be very helpful in the direction of the reasonable use of EOs in the food industry and in the control of phytopathogenic microbials.

scholarly journals Synergistic effects of Salvia officinalis L. essential oils and antibiotics against methicillin-resistant Staphylococcus aureus

2015 ◽  
Vol 67 (3) ◽  
pp. 949-956 ◽  
Author(s):  
Marina Milenkovic ◽  
Dragana Bozic ◽  
Violeta Slavkovska ◽  
Branislava Lakusic
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oils ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Synergistic Effects ◽  
Antimicrobial Properties ◽  
Inhibitory Effect ◽  
Salvia Officinalis ◽  
Methicillin Resistant ◽  
Plant Essential Oils ◽  
Broth Microdilution Method

Infections caused by methicillin-resistant Staphylococcus aureus (MRSA) due to the acquisition of resistance to current antimicrobials pose a serious challenge for therapy, and new measures to treat and prevent this infectious pathogen are of crucial importance. Plant essential oils (EOs) and their constituents are promising agents with antimicrobial properties. The aim of this study was to evaluate the antistaphylococcal effect of essential oils from Salvia officinalis using the broth-microdilution method. Essential oils of S. officinalis were isolated from the same individual, but at different life stages - young and old leaves. The effects of combinations of sub-inhibitory concentrations of oil and different antibiotics were evaluated by the checkerboard method. The results, expressed as the fractional inhibitory concentration (FIC) and index (FICI), indicate that the essential oil isolated from young leaves potentiated the inhibitory effect of antibiotics against tested MRSA strains.

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