A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

Jackson-Davis, Armitra; White, Shecoya; Kassama, Lamin S.; Coleman, Shannon; Shaw, Angela; Mendonça, Aubrey F.; Cooper, Bria; Thomas-Popo, Emalie; Gordon, Kenisha W.; London, Laricca

doi:10.1016/j.jfp.2022.100025

Cited by 45 publications

(20 citation statements)

References 270 publications

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“…The production of novel food (including insects) may also create jobs and stimulate economic growth, particularly in rural areas where agriculture is an important productive activity. This can help to reduce poverty and promote economic development as well as promote a more ethical and sustainable food system [ 100 ].…”

Section: A Future Food From the Past In Western Societiesmentioning

confidence: 99%

Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

Olivadese

Dindo

2023

Insects

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The relationship between insects and humans throughout history has always been complex and multifaceted. Insects are both a source of fascination and fear for humans and have played important roles in human culture, economy, and health. Nowadays, there is growing interest in using insects as a sustainable and environmentally friendly source of protein and other nutrients. Entomophagy can be seen as a new opportunity for the food industry and global food security. In fact, insects require far fewer resources than traditional livestock, and there are many references to insect consumption in human history. The ancient Romans are known to have eaten various insects, including beetles, caterpillars, and locusts. Insects such as crickets, grasshoppers, and ants have been eaten for centuries and are still considered a delicacy in many parts of the world, especially in Africa, Asia, Latin America, and Oceania. Entomophagy has, thus, been a part of human history for thousands of years and continues to be an important food habit for many people around the world. These topics are explored in this article from a historical and cultural perspective (e.g., ecological, nutritional, spiritual, and socio-psychological), with a focus on the progressive acceptance of edible insects in Western societies, since this novel food has also its roots in the Western world.

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Section: A Future Food From the Past In Western Societiesmentioning

confidence: 99%

Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

Olivadese

Dindo

2023

Insects

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“…However, to achieve health benefits, significantly higher quantities of plants and their bioactive metabolites are required and, therefore, the addition of plant extracts, namely, essential oils, to foods is a suitable strategy to be considered. Nevertheless, several features of these volatile extracts, such as sensory properties, safety, stability, as well as regulatory issues need to be addressed to comply with food ingredient requirements [ 10 ]. Moreover, innovative strategies that enable a controlled release of the essential oils have been proposed to overcome some of these limitations.…”

Section: Introductionmentioning

confidence: 99%

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

2023

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Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as stability, poor solubility, undesirable sensory effects, and low bioavailability. The present review provides a current state-of-the-art on the effects of volatile extracts obtained from aromatic plants on the cardiovascular system and focuses on major challenges that need to be addressed to increase their use in food products. Moreover, strategies underway to overcome these limitations are pointed out, thus anticipating a great appreciation of these extracts in the functional food industry.

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“…EOs, which contain a wide variety of terpenes and their derivatives, are typically extracted using steam distillation, hydrodistillation, or mechanical methods (Tongnuanchan & Benjakul, 2014). In addition to their antibacterial, antiviral, antifungal, antitoxigenic, antiparasitic, and insecticidal activities (Burt, 2004; Jackson‐Davis et al., 2023), these compounds may also have potential health benefits such as reducing the risk of diabetes, cancer, and cardiovascular diseases (Hejna et al., 2021; Rezaie et al., 2015; Wu et al., 2019). Due to their numerous applications in the pharmaceutical, food, agricultural, and cosmetic industries, research into EOs and other plant secondary metabolites has increased in recent years.…”

Section: Introductionmentioning

confidence: 99%

In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study

Ezzaky,

Elmoslih,

Silva

et al. 2023

Comp Rev Food Sci Food Safe

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Essential oils (EOs) are a class of natural products that exhibit potent antimicrobial properties against a broad spectrum of bacteria. Inhibition diameters (IDs) and minimum inhibitory concentrations (MICs) are the typical measures of antimicrobial activity for extracts and EOs obtained from Cinnamomum, Salvia, and Mentha species. This study used a meta‐analytical regression analysis to investigate the correlation between ID and MIC measurements and the variability in antimicrobial susceptibility tests. By utilizing pooled ID models, this study revealed significant differences in foodborne pathogens’ susceptibility to extracts, which were dependent on both the plant species and the methodology employed (p < .05). Cassia showed the highest efficacy against Salmonella spp., exhibiting a pooled ID of 26.24 mm, while cinnamon demonstrated the highest efficacy against Bacillus cereus, with a pooled ID of 23.35 mm. Mint extract showed the greatest efficacy against Escherichia coli and Staphylococcus aureus. Interestingly, cinnamon extract demonstrated the lowest effect against Shiga toxin‐producing E. coli, with a pooled ID of only 8.07 mm, whereas its EOs were the most effective against this bacterial strain. The study found that plant species influenced the MIC, while the methodology did not affect MIC measurements (p > .05). An inverse correlation between ID and MIC measurements was identified (p < .0001). These findings suggest that extracts and EOs obtained from Cinnamomum, Salvia, and Mentha spp. have the potential to inhibit bacterial growth. The study highlights the importance of considering various factors that may influence ID and MIC measurements when assessing the effectiveness of antimicrobial agents.

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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

Cited by 45 publications

References 270 publications

Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases

In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study

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