Development of an experimental apparatus and protocol for determining antimicrobial activities of gaseous plant essential oils

2015 ◽  
Vol 215 ◽  
pp. 95-100 ◽  
Author(s):  
Hyun-Sun Seo ◽  
Larry R. Beuchat ◽  
Hoikyung Kim ◽  
Jee-Hoon Ryu
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Plant Essential Oils ◽  
Experimental Apparatus

scholarly journals Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives

2018 ◽  
Vol 28 (4) ◽  
pp. 10-18
Author(s):  
Zahaed Evangelista-Martínez ◽  
Nohemí Reyes-Vázquez ◽  
Ingrid Rodríguez-Buenfil
Keyword(s):  
Essential Oils ◽  
In Vitro Study ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Microbial Pathogens ◽  
Pathogenic Microorganisms ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
Oregano Oil

Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation.

scholarly journals Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2403 ◽  
Author(s):  
R. Syafiq ◽  
S. M. Sapuan ◽  
M. Y. M. Zuhri ◽  
R. A. Ilyas ◽  
A. Nazrin ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Barrier Properties ◽  
Antimicrobial Activities ◽  
Food Storage ◽  
Plant Essential Oils ◽  
Bacteria And Fungi

Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

scholarly journals Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

2020 ◽  
Vol 10 (22) ◽  
pp. 8103
Author(s):  
Azam Amiri ◽  
Javad Mottaghipisheh ◽  
Fatemeh Jamshidi-Kia ◽  
Karamatollah Saeidi ◽  
Sara Vitalini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Processing ◽  
Allyl Isothiocyanate ◽  
Short Review ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Plant Essential Oils ◽  
Increasing Risk ◽  
Common Plant ◽  
Liquid And Vapor Phases

Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.

scholarly journals Sodium Polyphosphate and Polyethylenimine Enhance the Antimicrobial Activities of Plant Essential Oils

2016 ◽  
Author(s):  
Heidi Weinkauf ◽  
Byron Brehm-Stecher
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Microbial Pathogens ◽  
Human Pathogens ◽  
Intrinsic Resistance ◽  
Sodium Polyphosphate ◽  
Plant Essential Oils ◽  
Food Contact Surfaces ◽  
Rough Strain ◽  
Effective Use

<p>Plant extracts have been used for millennia for treatment of disease, with much recent interest focusing on the antimicrobial activities of plant essential oils (EOs). Although EOs are active against common microbial pathogens, their effective use as topical, environmental or food antimicrobials will require EO-based formulations with enhanced antimicrobial activities. In the present study, two polyionic compounds, sodium polyphosphate (polyP, a polyanion) and polyethylenimine (PEI, a polycation), were evaluated for their abilities to enhance the antimicrobial activities of six EOs against the human pathogens <em>Escherichia coli</em> O157:H7, <em>Salmonella enterica</em> subsp. <em>enterica </em>ser Minnesota, <em>Pseudomonas aeruginosa</em>, <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus </em>and <em>Candida albicans</em>. EOs tested were cinnamon, clove, regular and redistilled oregano and two types of thyme oil. EOs were examined via disk diffusion and broth microdilution, either alone or in the presence of sub-inhibitory levels of polyP or PEI. Both polyP and PEI were found to be effective enhancers of EO activity against all strains examined, and calculation of fractional inhibitory indices for select EO/organism pairings demonstrated that true synergy was possible with this enhancement approach. Experiments with a deep rough strain of S. Minnesota probed the role of the outer membrane in both intrinsic resistance to EOs and enhancement by polyions. The use of polyP and PEI for boosting the antimicrobial activities of EOs may eventually facilitate the development of more effective EO-based antimicrobial treatments for use in applications such as wound treatment, surface disinfection, or as GRAS antimicrobials for use in foods or on food contact surfaces.</p>

scholarly journals Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

2019 ◽  
Vol 83 (1) ◽  
pp. 163-171 ◽  
Author(s):  
SAÚL REDONDO-BLANCO ◽  
JAVIER FERNÁNDEZ ◽  
SARA LÓPEZ-IBÁÑEZ ◽  
ELISA M. MIGUÉLEZ ◽  
CLAUDIO J. VILLAR ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Pathogenic Fungi ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Food Spoilage ◽  
Aromatic Plants ◽  
Plant Essential Oils ◽  
Broad Array

ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

Chemical composition and antimicrobial activities of two Mentha species essential oils

2019 ◽  
Author(s):  
A Filip ◽  
I Boz ◽  
S Dunca ◽  
G-A Ștefan ◽  
M-M Zamfirache
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antimicrobial Activities

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

scholarly journals Foeniculum vulgare Essential Oils: Chemical Composition, Antioxidant and Antimicrobial Activities

2010 ◽  
Vol 5 (2) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Maria Graça Miguel ◽  
Cláudia Cruz ◽  
Leonor Faleiro ◽  
Mariana T. F. Simões ◽  
Ana Cristina Figueiredo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Point Of View ◽  
Diffusion Method ◽  
Foeniculum Vulgare ◽  
Aerial Parts ◽  
Scavenging Capacity ◽  
Dpph Method ◽  
Main Components

The essential oils from Foeniculum vulgare commercial aerial parts and fruits were isolated by hydrodistillation, with different distillation times (30 min, 1 h, 2 h and 3 h), and analyzed by GC and GC-MS. The antioxidant ability was estimated using four distinct methods. Antibacterial activity was determined by the agar diffusion method. Remarkable differences, and worrying from the quality and safety point of view, were detected in the essential oils. trans-Anethole (31-36%), α-pinene (14-20%) and limonene (11-13%) were the main components of the essentials oil isolated from F. vulgare dried aerial parts, whereas methyl chavicol (= estragole) (79-88%) was dominant in the fruit oils. With the DPPH method the plant oils showed better antioxidant activity than the fruits oils. With the TBARS method and at higher concentrations, fennel essential oils showed a pro-oxidant activity. None of the oils showed a hydroxyl radical scavenging capacity >50%, but they showed an ability to inhibit 5-lipoxygenase. The essential oils showed a very low antimicrobial activity. In general, the essential oils isolated during 2 h were as effective, from the biological activity point of view, as those isolated during 3 h.

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