scholarly journals Essential Oils and Their Application in Food Safety

2021 ◽  
Vol 5 ◽  
Author(s):  
Akash Maurya ◽  
Jitendra Prasad ◽  
Somenath Das ◽  
Abhishek Kumar Dwivedy
Keyword(s):  
Essential Oils ◽  
Health Hazard ◽  
Technological Advancement ◽  
Food Contaminants ◽  
Food Preservatives ◽  
Practical Utilization ◽  
Synthetic Chemicals ◽  
Potential Alternative ◽  
Agricultural Industries ◽  
Toxic Food

Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

Diet and Contaminants: Driving the Rise to Obesity Epidemics?

2019 ◽  
Vol 26 (19) ◽  
pp. 3471-3482 ◽  
Author(s):  
Agostino Di Ciaula ◽  
Piero Portincasa
Keyword(s):  
Dietary Habits ◽  
Maternal Diet ◽  
Critical Role ◽  
Food Contaminants ◽  
Obesity Epidemic ◽  
Gene Environment ◽  
Generational Transmission ◽  
Modifiable Factors ◽  
Toxic Food ◽  
Diet And Lifestyle

The obesity epidemic is spreading worldwide without reversal trend and despite specific policies oriented to dietary habits and lifestyle, which seem to have modest effects. Genetic factors only partly explain the rise, whereas environmental factors seem to play a key role, mainly by gene-environment interactions through epigenetic mechanisms. A number of animal and human studies point to maternal diet, intestinal microbiota and chemicals introduced as contaminants with food, all factors able to increase the risk of obesity. Widely diffused toxics (mainly BPA, phthalates, pesticides) are able to promote obesity in children and adults, mainly by acting on the differentiation pathway linking multipotent stromal stem cell to mature adipocyte, modulating epigenetic factors and influencing a series of mechanisms finally leading to altered dietary habits, increased adipocyte formation and fat storage. Furthermore, the adipose tissue is an important target for several chemicals (mainly POPs) which represent a threat to metabolic health. In conclusion, besides excessive individual energy intake and inadequate lifestyle, other broadly diffused and modifiable factors (mainly ingestion of toxic chemicals with food) seem to have a critical role in the rapid epidemiological growing of obesity, also considering trans-generational transmission of risk and later development of obesity due to exposure during early life. Further studies are needed, to better assess interactions between cumulative effects of toxic food contaminants and modification of diet and lifestyle, and to verify the efficacy of primary prevention strategies acting on all these factors and potentially able to reverse the continuous rising of the obesity epidemic.

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 ATIVIDADE ACARICIDA DE ÓLEOS ESSENCIAIS SOBRE Tetranychus ludeni (Zacher) (Acari: Tetranychidae) EM DUAS CULTIVARES DE ALGODOEIRO

Nativa ◽  
2019 ◽  
Vol 7 (5) ◽  
pp. 469
Author(s):  
Yasmin Bruna de Siqueira Bezerra ◽  
José Vargas de Oliveira ◽  
Taciana Keila dos Anjos Ramalho ◽  
Douglas Rafael e Silva Barbosa ◽  
Carlos Romero Ferreira de Oliveira ◽  
...  
Keyword(s):  
Population Growth ◽  
Essential Oils ◽  
Growth Rates ◽  
Ocimum Basilicum ◽  
Alternative Control ◽  
Population Growth Rates ◽  
Colored Cotton ◽  
Potential Alternative ◽  
Tetranychus Ludeni ◽  
Corymbia Citriodora

O presente trabalho teve como objetivo avaliar os efeitos repelentes e as taxas de crescimento populacional de óleos essenciais de Corymbia citriodora, Ocimum basilicum e Myracroduon urundeuva sobre o ácaro vermelho Tetranychus ludeni (Zacher) em algodoeiro de fibra colorida. Para o teste de repelência, óleos de Corymbia citriodora, Ocimum basilicum e Myracroduon urundeuva foram testados em diferentes concentrações sobre fêmeas adultas de T. ludeni, assim como para o teste de crescimento populacional, onde as cultivares foram tratadas com óleos essenciais.  O efeito repelente foi verificado para todos os óleos testados nas duas cultivares de algodão colorida. As taxas instantâneas de crescimento populacional para T. ludeni nas cultivares de algodoeiro BRS Verde e BRS Rubi foram todas positivas (ri> 0), indicando que a população está em estado ascendente, no entanto, a população cresceu a uma taxa menor quando comparada ao controle. Os óleos essenciais de C. citriodora, O. basilicum e M. urundeuva apresentam efeito acaricida e potencial controle alternativo de T. ludeni em algodoeiro de fibras coloridas sem causar danos ao algodoeiro.Palavras-chave: ácaro vermelho; algodão colorido; controle alternativo; taxa instantânea de crescimento; repelência. ACARICIDAL ACTIVITY OF ESSENTIAL OILS ON RED MITETetranychus ludeni (Zacher) (Acari: Tetranychidae) IN TWO COTTON CULTIVARS ABSTRACT: The objective of this work was to evaluate the repellent and population growth rates of essential oils of Corymbia citriodora, Ocimum basilicum and Myracroduon urundeuva on the red mite Tetranychus ludeni (Zacher) in cotton fiber. For the repellency test, oils of Corymbia citriodora, Ocimum basilicum and Myracroduon urundeuva were tested in different concentrations on adult females of T. ludeni, as well as for the population growth test, where the cultivars were treated with essential oils. The repellent effect was verified for all tested oils the two cultivars of colored cotton. The instant population growth rates for T. ludeni in the cultivars BRS Verde and BRS Rubi were all positive (ri> 0), indicating that the population is in an upward, however, the population grew at a lower rate when compared to the control. The essential oils of C. citriodora, O. basilicum and M. urundeuva have an acaricidal effect and potential alternative control of T. ludeni in cotton from colored fibers without causing damage to the cotton.Keywords: Red mite; colored cotton; essential oils; instant growth rate; repellency.

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.

scholarly journals Essential Oils as a Potential Treatment Option for Pediculosis

Planta Medica ◽  
2020 ◽  
Vol 86 (09) ◽  
pp. 619-630 ◽  
Author(s):  
Kerdalidec Candy ◽  
Mohammad Akhoundi ◽  
Valérie Andriantsoanirina ◽  
Rémy Durand ◽  
Christiane Bruel ◽  
...  
Keyword(s):  
Essential Oils ◽  
Head Louse ◽  
Treatment Options ◽  
Residual Activity ◽  
Environmental Toxicity ◽  
Pediculus Humanus ◽  
Synthetic Chemicals ◽  
Major Factors ◽  
Ectoparasite Infestation

AbstractPediculosis is a prevalent ectoparasite infestation caused by lice. The head louse (Pediculus humanus capitis) and body louse (Pediculus humanus humanus) are obligatory parasites whose only known hosts are humans. Pediculosis is probably the most common ectoparasitic infestation, affecting up to 80% of the population in several countries, and particularly prevalent in the infant population worldwide. Several treatment options, including shampoos and creams containing insecticides, have been introduced for the treatment of pediculosis. Recently, the use of synthetic chemicals to control human lice has raised concerns pertaining to human health and the environment. Therefore, increasing efforts have been undertaken to develop effective pediculicides with low environmental toxicity and minimal environmental residual activity. In this study, we focus on the essential oils derived from 22 plant genera, their constituents, and the major factors that play important roles in the effectiveness of these oils in the treatment of pediculosis. Furthermore, we discuss the advantages and limitations of the mentioned essential oils, and ultimately suggest those demonstrating the most effective in vitro pediculicidal activities. The genera such as Aloysia, Cinnamomum, Eucalyptus, Eugenia, Lavandula, Melaleuca, Mentha, Myrcianthes, Origanum, Pimpinella, and Thymus appear to be more efficient against lice. These genera are rich in anethole, 1,8-cineole, cinnamaldehyde, p-cymene, eugenol, linalool, limonene, pulegone, terpinen-4-ol, and thymol compounds.

scholarly journals Callicarpa Species from Central Vietnam: Essential Oil Compositions and Mosquito Larvicidal Activities

Plants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 113 ◽  
Author(s):  
Nguyen Huy Hung ◽  
Le Thi Huong ◽  
Nguyen Thanh Chung ◽  
Nguyen Thi Hoai Thuong ◽  
Prabodh Satyal ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Mosquito Control ◽  
Control Agent ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Compositions ◽  
Central Vietnam ◽  
Two Samples ◽  
Potential Alternative ◽  
Larvicidal Activities

There are around 140 species in the genus Callicarpa, with 23 species occurring in Vietnam. The Vietnamese Callicarpa species have been poorly studied. In this work, the leaf essential oils of C. bodinieri, C. candicans, C. formosana, C. longifolia, C. nudiflora, C. petelotii, C. rubella, and C. sinuata, have been obtained from plants growing in central Vietnam. The chemical compositions of the essential oils were determined using gas chromatography – mass spectrometry. Mosquito larvicidal activities of the essential oils were carried out against Aedes aegypti. All of the Callicarpa leaf essential oils showed larvicidal activity, but two samples of C. candicans were particularly active with 48-h LC50 values of 2.1 and 3.8 μg/mL. Callicarpa candicans essential oil should be considered as a potential alternative mosquito control agent.

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.

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