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 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 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

scholarly journals Antimicrobial activities of laboratory produced essential oil solutions against five selected fungal strains

2013 ◽  
pp. 171-183 ◽  
Author(s):  
Emilija Ivanova ◽  
Natalija Atanasova-Pancevska ◽  
Dzoko Kungulovski
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Microtiter Plate ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Minimal Inhibitory Concentrations ◽  
Fungal Strains ◽  
Treat Ment ◽  
Penicillium Spp

It is well known that essential oils possess significant antimicrobial activity. This study was conducted to estimate the antimicrobial activity of various types of Biokill, a laboratory produced solution composed of several essential oils (Biokill dissolved in 96% ethanol; Biokill 96% further dissolved in DMSO; Biokill dissolved in 70% ethanol and Biokill 70% further dissolved in DMSO). The antimicrobial activity was evaluated against five selected fungal strains, Candida albicans ATCC 10231, Saccharomyces cerevisiae ATCC 9763, Aspergillus niger I.N. 1110, Aspergillus sojae CCF and Penicillium spp. FNS FCC 266. A variation of the microtiter plate-based antimicrobial assay was used in order to assess the antimicrobial activity of the solutions. By applying this assay minimal inhibitory concentrations (MIC) of the Biokill solutions were determined for each strain of the selected test microorganisms. The results demonstrated that all variations of Biokill showed antimicrobial activity at concentrations lower than 2.5?g/mL. Biokill 70% further dissolved in DMSO showed the best antimicrobial properties against all the selected strains with MICs less than 1.25?g/mL. These results indicated that Biokill could find application in the pharmaceutical industry, in food preservation and conservation, in the prevention and treat?ment of plants infected by certain phytopathogens, etc.

scholarly journals Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

Biology ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1091
Author(s):  
Soumi De-Montijo-Prieto ◽  
María del Carmen Razola-Díaz ◽  
Ana María Gómez-Caravaca ◽  
Eduardo Jesús Guerra-Hernandez ◽  
María Jiménez-Valera ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Bacterial Species ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Diffusion Method ◽  
Dilution Method ◽  
Agar Dilution Method ◽  
Bacterial Strains

In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, Candida albicans, and Botrytis cinerea. All the EOs tested have demonstrated antioxidant activity in the range of IC50 0.01–105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. C. cassia, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast C. albicans. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of B. cinerea ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.

scholarly journals Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

2019 ◽  
Vol 20 (2) ◽  
pp. 90-96
Author(s):  
Nurul Azizah ◽  
Euis Filaila ◽  
Salahuddin Salahuddin ◽  
Egi Agustian ◽  
Anny Sulaswatty ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Zingiber Officinale ◽  
Food Preservation ◽  
Diffusion Method ◽  
Plant Essential Oils ◽  
Antibacterial Assay ◽  
Free Radical Scavenging Assay

The rhizome of ginger is commonly used as a spice, food, beverage as well as medicine. Plant essential oils including from ginger have been widely used for food preservation, pharmaceutical and alternative medicines.  Currently there are growing interest of consumer for natural sources such as essential oils for natural antibacterial and antioxidant.  Jahe emprit (Zingiber officinale var. Amarum) is one of Indonesian ginger variety used to obtain ginger essential oil. The objective of current study was to investigate the effect of solvent to feed (SF) ratio in hydrodistillation process on yield, chemicals content, antibacterial and antioxidant activities of ginger essential oils from jahe emprit.  SF ratio used in this study is 0.7: 1, 1.7: 1, 2.7: 1.  Chemicals content was conducted using GCMS analysis.  Antibacterial assay was conducted using disc diffusion method against Escherichia coli and Staphylococcus aureus.  Antioxidant assay was conducted using DPPH free radical scavenging assay.  The results show that the highest essential oil yield was obtained from SF ratio 1.7:1 which gave yield of 3.7%.  GCMS analysis shows that camphene was always the major compound present in those 3 SF ratio, although the amount present was differed.  Besides, 4 other major compounds present were varied.  Antibacterial assay using 1% concentration showed ginger oil obtained from SF 0.7:1 and 2.7:1 have the same activities for S. aureus, whereas SF ratio 1.7:1 has the lowest activities.  However for E. coli, all SF ratio gave same results.  For antioxidant activities at 1000 ppm concentration, the highest activity was obtained from SF ratio 2.7:1

scholarly journals Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Jing Chen ◽  
Chunling Liao ◽  
Xiaolu Ouyang ◽  
Ibrahim Kahramanoğlu ◽  
Yudi Gan ◽  
...  
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents ◽  
Punica Granatum ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Pomegranate Peel ◽  
Growing Conditions ◽  
Pomegranate Peel Extract ◽  
Processing And Storage

Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.

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 Essential Oils and Their Applications -A Mini Review

2019 ◽  
Vol 4 (4) ◽  
Keyword(s):  
Essential Oils ◽  
Review Paper ◽  
Biological Activities ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Health Related ◽  
Aromatic Components ◽  
Alternative Means ◽  
Ancient Times ◽  
And Storage

The wellbeing and sustenance of food amid its preparation, transport and storage are requirements for present day food handling. Essential oils (EOs) are important aromatic components of herbs and spices and their biological activities have been known and utilized since ancient times in perfumery, food preservation, flavoring, and medicine. The antimicrobial activities of essential oils clearly indicates that, they are more acceptable because of their unique antibacterial, antifungal and antiviral properties. This review paper focuses on essential oils and their applications by employing essential oils as a natural preservative that are suitable to be used in food preservation, pharmaceutical, cosmetics and among other industries. So far as factors which are responsible for food spoilage and other health related problems are still in existence, there is the need to develop sustained preservation and public health relief techniques. The recent advances in the application and alternative means of fruits and food decay, especially natural products as preservatives for fruits, essential oils as a drug as well as their antimicrobial scavenging characteristics will be reviewed. Other applications in the food, cosmetic and pharmacological industries, will also be conferred.

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>

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