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

2009 ◽  
Vol 3 (1) ◽  
pp. 50-56 ◽  
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.

scholarly journals Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

2013 ◽  
Vol 2 (3) ◽  
pp. 65 ◽  
Author(s):  
Djamel Djenane ◽  
Javier Yangüela ◽  
Pedro Roncalés ◽  
Mohammed Aider
Keyword(s):  
Essential Oils ◽  
Eucalyptus Globulus ◽  
Salmonella Enteritidis ◽  
Steam Distillation ◽  
Antibacterial Properties ◽  
Natural Food ◽  
Lavandula Angustifolia ◽  
Food Preservatives ◽  
Satureja Hortensis ◽  
Primary Compounds

<p>The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (<em>Eucalyptus globulus</em>, <em>Lavandula angustifolia</em>, and <em>Satureja hortensis</em>) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for <em>Eucalyptus globulus</em>, 1,8-cineole (37.80%) and Beta-caryophyllene (20.90%) for <em>Lavandula angustifolia</em>, and carvacrol (46.10%), p-cymene (12.04%), and r-terpinene (11.43%) for <em>Satureja hortensis</em>. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for <em>Salmonella enterica</em> serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for <em>Lavandula angustifolia</em> and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of <em>Satureja hortensis</em> showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 uL/mL, and the MIC value of the <em>Lavandula angustifolia</em> EO was the lowest (1 uL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.</p>

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.

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 Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview

2021 ◽  
Vol 11 (13) ◽  
pp. 5778
Author(s):  
Wei Liao ◽  
Waisudin Badri ◽  
Emilie Dumas ◽  
Sami Ghnimi ◽  
Abdelhamid Elaissari ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Systems ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Antimicrobial Activities ◽  
Natural Food ◽  
Food Preservatives ◽  
Global Demand

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.

scholarly journals Effect of Essential Oils on the Inhibition of Biofilm and Quorum Sensing in Salmonella Enteritidis 13076 and Salmonella Typhimurium 14028

Antibiotics ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1191
Author(s):  
Yuliany Guillín ◽  
Marlon Cáceres ◽  
Rodrigo Torres ◽  
Elena Stashenko ◽  
Claudia Ortiz
Keyword(s):  
Quorum Sensing ◽  
Essential Oils ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Multidrug Resistant ◽  
Transcriptional Analysis ◽  
Bacterial Cells ◽  
Sem Images ◽  
Biofilm Inhibition

The emergence of multidrug-resistant microorganisms represents a global challenge that has led to a search for new antimicrobial compounds. Essential oils (EOs) from medicinal aromatic plants are a potential alternative for conventional antibiotics. In this study, the antimicrobial and anti-biofilm potential of 15 EOs was evaluated on planktonic and biofilm-associated cells of Salmonella enterica serovar Enteritidis ATCC 13076 (S. enteritidis) and Salmonella enterica serovar Typhimurium ATCC 14028 (S. typhimurium). In total, 4 out of 15 EOs showed antimicrobial activity and 6 EOs showed anti-biofilm activity against both strains. The EO from the Lippia origanoides chemotype thymol-carvacrol II (LTC II) presented the lowest minimum inhibitory concentration (MIC50 = 0.37 mg mL−1) and minimum bactericidal concentration (MBC = 0.75 mg mL−1) values. This EO also presented the highest percentage of biofilm inhibition (>65%) on both microorganisms, which could be confirmed by scanning electron microscopy (SEM) images. Transcriptional analysis showed significant changes in the expression of the genes related to quorum sensing and the formation of the biofilm. EOs could inhibit the expression of genes involved in the quorum sensing mechanism (luxR, luxS, qseB, sdiA) and biofilm formation (csgA, csgB, csgD, flhD, fliZ, and motB), indicating their potential use as anti-biofilm antimicrobial agents. However, further studies are needed to elucidate the action mechanisms of essential oils on the bacterial cells under study.

scholarly journals Antimicrobial effects of spices and herbs essential oils

2009 ◽  
pp. 195-209 ◽  
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.

scholarly journals 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

2013 ◽  
Vol 8 (6) ◽  
pp. 1934578X1300800 ◽  
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.

scholarly journals Poly(butylene succinate) fibrous dressings containing natural antimicrobial agents

2021 ◽  
pp. 152808372098720
Author(s):  
Kinana Aliko ◽  
Mohamad Basel Aldakhlalla ◽  
Laura J Leslie ◽  
Tony Worthington ◽  
Paul D Topham ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Linoleic Acid ◽  
Essential Oils ◽  
Antimicrobial Agents ◽  
High Surface ◽  
Wound Dressings ◽  
Skin Substitute ◽  
Great Promise ◽  
Natural Food ◽  
Butylene Succinate

Poly(butylene succinate) (PBSU) is a biodegradable and biocompatible synthetic aliphatic polyester, which has been used extensively in packaging, catering and agriculture, and more recently in drug delivery and bone and cartilage repair. PBSU-based mats created by electrospinning show promise as wound dressing materials because of their good mechanical properties, high surface area-to-volume ratio and increased levels of porosity. In this work, we present the creation of antimicrobial PBSU fibrous mats through the incorporation of natural food grade agents via blend electrospinning. Three types of edible gums (namely arabic, karaya and tragacanth), two essential oils (coriander and lavender), and one free fatty acid (linoleic acid) were added to PBSU containing a chain extender and their effect on six clinically relevant pathogens was evaluated. Mats containing essential oils at the highest concentration studied (7% w/v) showed some antimicrobial behaviour against S. aureus, E. hirae and P. aeruginosa, whereas the incorporation of linoleic acid at both concentrations tested (3% and 5% w/v) gave a strong reaction against S. pyogenes. Gum arabic was the only gum that had a considerable impact on S. aureus. Furthermore, the three gums enhanced the mechanical properties of the polymer mats and brought them closer to those of the human skin, whilst all agents maintained the high biocompatibility of the PBSU mats when contacted with mouse fibroblasts. This work, for the first time, shows the great promise of PBSU blended fibres as a skin substitute and paves the way towards bioactive and cost effective wound dressings from renewable materials.

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