Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef

Chemical fingerprints of four different Satureja montana L. essential oils (SEOs) were assayed by an untargeted metabolomics approach based on Fourier-transform ion cyclotron resonance (FT-ICR) mass spectrometry (MS) coupled with either electrospray ionization or atmospheric pressure chemical ionization ion sources. Analysis and relative quantification of the non-polar volatile fraction were conducted by gas chromatography (GC) coupled to MS. FT-ICR MS confirmed significant differences in the polar metabolite composition, while GC-MS analyses confirmed slight fluctuations in the relative amount of major terpenes and terpenoids, known to play a key role in antimicrobial mechanisms. Oil in eater (O/W) nanoemulsions (NEs) composed by SEOs and Tween 20 or Tween 80 were prepared and analyzed in terms of hydrodynamic diameter, ζ-potential and polydispersity index. The results confirm the formation of stable NEs homogeneous in size. Minimum inhibitory and minimum bactericidal concentrations of SEOs were determined towards Gram-positive (Listeria monocytogenes, Staphylococcus aureus, Staphylococcus haemolyticus) and Gram-negative clinical isolates (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Serratia marcescens). Commercial SEO showed strongest antibacterial activity, while SEO 3 was found to be the most active among the lab made extractions. MIC and MBC values ranged from 0.39 to 6.25 mg·mL−1. Furthermore, a SEO structured in NEs formulation was able to preserve and improve antimicrobial activity.

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Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration

Food Science & Nutrition ◽

10.1002/fsn3.1497 ◽

2020 ◽

Vol 8 (4) ◽

pp. 2076-2087

Author(s):

Wissal Dhifi ◽

Sabrine Jazi ◽

Marc El Beyrouthy ◽

Carmen Sadaka ◽

Wissem Mnif

Keyword(s):

Listeria Monocytogenes ◽

Essential Oils ◽

Myrtus Communis ◽

Minced Beef ◽

Natural Preservatives

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Antimicrobial Effect of Thai Spices against Listeria monocytogenes and Salmonella Typhimurium DT104

Journal of Food Protection ◽

10.4315/0362-028x-68.10.2054 ◽

2005 ◽

Vol 68 (10) ◽

pp. 2054-2058 ◽

Cited By ~ 34

Author(s):

CHITSIRI THONGSON ◽

P. MICHAEL DAVIDSON ◽

WARAPA MAHAKARNCHANAKUL ◽

PREEYA VIBULSRESTH

Keyword(s):

Antimicrobial Activity ◽

Listeria Monocytogenes ◽

Essential Oils ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Apple Juice ◽

Food System ◽

Dilution Assay ◽

Agar Dilution ◽

Over Time

The objective of this study was to determine the potential antimicrobial activity of extracts and essential oils of spices from Thailand against foodborne pathogenic bacteria. The antimicrobial efficacy of ginger (Zingiber officinale), fingerroot (Boesenbergia pandurata), and turmeric (Curcuma longa) was evaluated against five strains of Listeria monocytogenes and four strains of Salmonella enterica ssp. enterica serovar Typhimurium DT104. Antimicrobial activity was investigated in microbiological media by using an agar dilution assay and enumeration over time and a model food system, apple juice, by monitoring growth over time. In the agar dilution assay, water extracts of the three spices had no effect on L. monocytogenes. Similarly, 50% ethanol extracts of ginger or turmeric had no effect. In contrast, ethanolic fingerroot extracts at 5 to 10% (vol/vol) inhibited most L. monocytogenes strains for 24 h in the agar dilution assay. Commercial essential oils (EO) of ginger or turmeric inhibited all L. monocytogenes at ≤0.6 or ≤10%, respectively. Fingerroot EO inhibited all strains at ≤0.4%. In the enumeration-over-time assay, a 5% fingerroot ethanol extract reduced ca. 4 log CFU/ml Listeria by around 2 log in 24 h while 10% inactivated the microorganism in 9 h. Fingerroot EO at 0.2% inactivated 4 log CFU/ml L. monocytogenes in 6 to 9 h. Neither extracts nor commercial EO had any effect on Salmonella Typhimurium DT 104 with the exception of fingerroot EO, which inhibited all strains at ≤0.7%. Addition of 0.2% fingerroot EO to apple juice reduced 4 log of L. monocytogenes Scott A and both strains of Salmonella Typhimurium to an undetectable level within 1 to 2 days. It was concluded that fingerroot EO and extract have potential for inhibiting pathogens in food systems.

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Antimicrobial activity of Pistacia lentiscus and Fortunella margarita essential oils against Saccharomyces cerevisiae and Aspergillus niger in fruit juices

Journal of Biotechnology ◽

10.1016/j.jbiotec.2018.06.204 ◽

2018 ◽

Vol 280 ◽

pp. S62-S63 ◽

Cited By ~ 1

Author(s):

Gregoria Mitropoulou ◽

Haido Bardouki ◽

Manolis Vamvakias ◽

Panagiotis Panas ◽

Panagiotis Paraskeuas ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Antimicrobial Activity ◽

Aspergillus Niger ◽

Essential Oils ◽

Fruit Juices ◽

Pistacia Lentiscus

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Antimicrobial activity of essential oils against Listeria monocytogenes

Food and Feed Research ◽

10.5937/ffr1801037t ◽

2018 ◽

Vol 45 (1) ◽

pp. 37-44 ◽

Cited By ~ 3

Author(s):

Ružica Tomičić ◽

Ivana Čabarkapa ◽

Ana Varga ◽

Zorica Tomičić

Keyword(s):

Antimicrobial Activity ◽

Listeria Monocytogenes ◽

Essential Oils

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Effect of matrix pretreatment on the supercritical CO2 extraction of Satureja montana essential oil

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq150504034d ◽

2016 ◽

Vol 22 (2) ◽

pp. 201-209 ◽

Cited By ~ 4

Author(s):

Biljana Damjanovic-Vratnica ◽

Svetlana Perovic ◽

Tiejun Lu ◽

Regina Santos

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Essential Oils ◽

Supercritical Co2 ◽

Extraction Yield ◽

Mechanical Compression ◽

Supercritical Co2 Extraction ◽

Mechanical Grinding ◽

Essential Oil Yield ◽

Satureja Montana

The effect of different matrix pretreatment of winter savory(Satureja montana L.) on the supercritical CO2(SC-CO2) extraction - yield, composition and antimicrobial activity of extracts and essential oil (EO) was investigated. Herb matrix was submitted to conventional mechanical grinding, physical disruption by fast decompression of supercritical and subcritical CO2 and physical disruption by mechanical compression. The analyses of the essential oil obtained by SC-CO2 extraction and hydrodistillation were done by GC/FID method. Major compounds in winter savory EO obtained by SC-CO2 extraction and hydrodistillation were: thymol (30.4-35.4% and 35.3%), carvacrol (11.5-14.1% and 14.1%), ?-terpinene (10.2-11.4% and 9.1%) and p-cymene (8.3-10.1% and 8.6%), respectively. The gained results revealed that physical disruption of essential oils glands by fast CO2 decompression in supercritical region (FDS) achieved the highest essential oil yield as well as highest content of thymol, carvacrol and thymoquinone. Antimicrobial activity of obtained winter savory SC-CO2 extracts was the same (FDS) or weaker compared to essential oil obtained by hydrodistillation.

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