Pre-storage application of some essential oils and food preservatives against black mould incidence of garlic cloves during storage

The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.

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Antimicrobial effects of spices and herbs essential oils

Acta periodica technologica ◽

10.2298/apt0940195s ◽

2009 ◽

pp. 195-209 ◽

Cited By ~ 16

Author(s):

Marija Skrinjar ◽

Nevena Nemet

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Food Additives ◽

Inhibitory Effect ◽

Natural Food ◽

Garlic Mustard ◽

Salmonella Spp ◽

Food Preservatives ◽

Bacteria And Fungi ◽

Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

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Could essential oils of green and black pepper be used as food preservatives?

Journal of Food Science and Technology ◽

10.1007/s13197-015-1792-5 ◽

2015 ◽

Vol 52 (10) ◽

pp. 6565-6573 ◽

Cited By ~ 20

Author(s):

Miloš Nikolić ◽

Dejan Stojković ◽

Jasmina Glamočlija ◽

Ana Ćirić ◽

Tatjana Marković ◽

...

Keyword(s):

Essential Oils ◽

Black Pepper ◽

Food Preservatives

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Use of Antimicrobial and Genotoxicity Potentiality for Evaluation of Essential Oils as Food Preservatives

The Open Biotechnology Journal ◽

10.2174/1874070700903010050 ◽

2009 ◽

Vol 3 (1) ◽

pp. 50-56 ◽

Cited By ~ 13

Author(s):

Hend A. Hamedo ◽

Hala M. Abdelmigid

Keyword(s):

Essential Oils ◽

Vicia Faba ◽

Salmonella Enteritidis ◽

Antimicrobial Agents ◽

Chromosomal Abnormalities ◽

Food Product ◽

Natural Food ◽

Food Preservatives ◽

Plant Essential Oils ◽

High Doses

In this study, investigations were carried out to assess the efficiency of two plant essential oils; rosemary and oregano as natural food preservatives. The effect of the plant essential oils at concentrations of 0.1%, 0.5% and 1% was studied in the soft cheese against Salmonella enteritidis and Escherichia coli at fridge temprature over a 14-day period. The essential oils performed well in the inhibition of S. enteritidis and E. coli. It is concluded that selected plant essential oils can act as potent inhibitors of both microorganisms in a food product. At the same time, evaluation of their safety as food preservatives was undertaken via monitoring the genotoxic activity of the mentioned essential oils using Vicia faba test. Vicia faba roots were treated with the above concentrations for 3 hours. Results revealed cytotoxic and genotoxic effects of the applied doses. Mitotic index decreased significantly when compared to control. Chromosomal abnormalities and micronuclei were also observed and the effects were dose-dependent. Despite the efficient role of the studied oils as antimicrobial agents, their genotoxicity potential in eukaryotic cells made them unacceptable as food preservatives, particularly at high doses. Therefore, more research in the use of essential oils as food preservatives is needed.

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The Chemical Composition and Antibacterial Activities of the Essential Oils from Three Aframomum Species from Cameroon, and Their Potential as Sources of (E)-(R)-Nerolidol

Natural Product Communications ◽

10.1177/1934578x1300800638 ◽

2013 ◽

Vol 8 (6) ◽

pp. 1934578X1300800 ◽

Cited By ~ 1

Author(s):

Sylvie Kwanga Nguikwie ◽

Maximilienne A. Nyegue ◽

Florentine Ndoye-Foe Belinga ◽

Rosalie A. Ngono Ngane ◽

Bernard Romestand ◽

...

Keyword(s):

Essential Oils ◽

Micrococcus Luteus ◽

Antibacterial Activities ◽

Natural Food ◽

Seed Oils ◽

Caryophyllene Oxide ◽

Traditional Use ◽

Food Preservatives ◽

E Coli ◽

Pure Compounds

Essential oils obtained by hydrodistillation of seeds, pericarps, leaves and rhizomes of Aframomum dalzielii, A letestuianum and A. pruinosum grown in Cameroon were analyzed by GC-FID and GC-MS. The seed oils of the three species were characterized by a high content of ( E)-( R)-nerolidol (>88.0 %), which was fully characterized by NMR spectroscopy and chiral GC analysis. The main constituents of the pericarp and rhizome oils were monoterpene hydrocarbons, mainly β-pinene (0.8%–22.9%) and sabinene (29.0%–42.3%), along with 1,8-cineole (4.5%–23.7%); leaf oils were characterized by sesquiterpenes, namely ( E)-β-caryophyllene (18.4%–82.4%) and caryophyllene oxide (4.5%–23.7%). The antibacterial activities of these essential oils and of nine pure compounds (sabinene, β-pinene, 1,8-cineole, linalool, racemic ( E)-nerolidol, ( E)-( R)-nerolidol, ( E)-β-caryophyllene, α-humulene and caryophyllene oxide) were assessed against Micrococcus luteus and Escherichia coli. The strongest activities were observed against E. coli. The seed essential oils and their major component, ( E)-( R)-nerolidol, exhibited the lowest MIC values (0.19-0.39 μL/mL), justifying their traditional use and their potential application as natural food preservatives.

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Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.02.076 ◽

2021 ◽

Author(s):

Abhay K. Pandey ◽

Mónica L. Chávez-González ◽

Ana Sanches Silva ◽

Pooja Singh

Keyword(s):

Essential Oils ◽

New Paradigm ◽

Food Preservatives

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Testing the antimicrobial activity of essential oils

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/44/2609 ◽

2011 ◽

pp. 71-74

Author(s):

Adela Frankova ◽

Pavel Kloucek ◽

Jakub Smid ◽

Lenka Nedorostova

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Vapor Phase ◽

Salmonella Enteritidis ◽

Food Preservatives ◽

Fast Screening ◽

Wide Range ◽

In Vivo Testing

The vapor phase of some essential oils proved to have antimicrobial activity. Utilization of the vapor phase of Eos is presently understood as one of the possible alternatives to synthetic food preservatives which could be used in the future. However, testing the vapor phase of EOs against microorganisms causing food-borne diseases (e.g. Salmonella enteritidis or Staphylococcus aureus) or food spoilage is relatively new. Consequently, due to the large number of known EOs, research on their antimicrobial activity is still largely in the phase of in vitro rather than in vivo testing. Moreover, no standard and reliable method for fast screening of a wide range of samples exists. Thus, the aim of this study is to show results concerning tests of the antimicrobial activity of EOs against S. enteritidis or S. aureus, which were conducted by two modifications of the disc volatilization method we developed. The lately developed method has the potential to become widely used for fast screening of EO antimicrobial activity in the vapor phase.

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

Acta Universitaria ◽

10.15174/au.2018.1817 ◽

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.

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Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

Biomolecules ◽

10.3390/biom11091267 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1267

Author(s):

Nagaraj Basavegowda ◽

Kwang-Hyun Baek

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Food Packaging ◽

Chemical Constituents ◽

Food Additives ◽

Antibacterial Properties ◽

Mechanisms Of Action ◽

Life Extension ◽

Natural Food ◽

Food Preservatives

The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

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