scholarly journals Use of essential oils as new food preservatives (Case: Eucalyptus grandis and Eucalyptus crebra)

2018 ◽  
Vol 2 (3) ◽  
pp. 083-090 ◽  
Author(s):  
Marcel* Sendanyoye
Keyword(s):  
Essential Oils ◽  
Eucalyptus Grandis ◽  
Food Preservatives ◽  
Eucalyptus Crebra

scholarly journals Essential Oils: Sources of Antimicrobials and Food Preservatives

2017 ◽  
Vol 7 ◽  
Author(s):  
Abhay K. Pandey ◽  
Pradeep Kumar ◽  
Pooja Singh ◽  
Nijendra N. Tripathi ◽  
Vivek K. Bajpai
Keyword(s):  
Essential Oils ◽  
Food Preservatives

scholarly journals Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 716
Author(s):  
Beatriz Nunes Silva ◽  
Vasco Cadavez ◽  
José António Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Meta Analysis ◽  
Inhibitory Effects ◽  
Food Preservatives ◽  
E Coli ◽  
Log Reduction ◽  
Bactericidal Properties ◽  
Study Characteristics ◽  
Meta Regression

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.

Antiasthma activity of Eucalyptus grandis essential oil and its main constituent: Vasorelaxant effect on aortic smooth muscle isolated from nomotensive rats

2017 ◽  
Vol 2 (2) ◽  
pp. 211-222
Author(s):  
Oluwagbemiga S. Soyingbe ◽  
Tshepiso Jan Makhafola ◽  
Bongiwe P. Mahlobo ◽  
Hussein M. Salahdeen ◽  
Oladipupo A. Lawal ◽  
...  
Keyword(s):  
Smooth Muscle ◽  
Essential Oil ◽  
Essential Oils ◽  
Vascular Reactivity ◽  
Airflow Obstruction ◽  
Eucalyptus Grandis ◽  
Traditional Healers ◽  
Inflammatory Disorder ◽  
Aortic Smooth Muscle ◽  
Anti Inflammatory

Asthma is a chronic inflammatory disorder of the airways. It is characterized by an inflammation of the airways causing dysfunction. Asthma is associated with widespread airflow obstruction and increase in airway responsiveness to a variety of stimuli. An asthma attack is accompanied by wheezing, shortness of breath, chest tightness and coughing. The anti-asthmatic and anti-cough activities of the essential oils and 1,8-cineole on rats were assessed. These activities were induced and challenged with histamine and acetylcholine using an ultrasonic nebulizer for asthma and exposure to ammonia for coughs. Anti-inflammatory activities of the essential oils and 1,8-cineole were determined using the cotton pellet granuloma test. Muscle contraction studies where carried out using the vascular reactivity on aortic smooth muscle. The oils exhibited concentration dependent anti-asthma and anti-cough activities. Significantly, 1,8-cineole isolated and purified from the essential oil showed a concentration dependent anti-inflammatory, anti-cough and anti-asthma activity and The essential oils showed vasorelaxant activity. The ability of the essential oils and 1,8-cineole to directly dilate smooth muscle and relieve the stress of bronchial contraction and obstruction of the airways passage validates the use of Eucalyptus grandis as an anti-asthmatic and anti-cough agent. It is concluded that the essential oils have the potential to be used as an anti-asthma and anti-cough therapy. This study also justifies its use by traditional healers in the treatment of asthma and coughs in Zulu folklore medicine.

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

2015 ◽  
Vol 52 (10) ◽  
pp. 6565-6573 ◽  
Author(s):  
Miloš Nikolić ◽  
Dejan Stojković ◽  
Jasmina Glamočlija ◽  
Ana Ćirić ◽  
Tatjana Marković ◽  
...  
Keyword(s):  
Essential Oils ◽  
Black Pepper ◽  
Food Preservatives

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 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 Testing the antimicrobial activity of essential oils

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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