Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (<i>Laurus nobilis</i> L.): Potential use as wheat preservative

Belasli, Azem; Miri, Yamina Ben; Aboudaou, Malek; Ouahioune, Lidia Aït; Montañés, L.; Ariño, Agustín; Djenane, Djamel

doi:10.1002/fsn3.1650

Cited by 44 publications

(31 citation statements)

References 66 publications

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“…Different papers reported the antioxidant activities of aromatic plant EOs due to the richness of their chemical composition [ 2 , 63 , 64 ]. L. nobilis EOs from different regions possess antioxidant properties [ 65 , 66 , 67 ], as well as Salvia species EOs [ 68 ].…”

Section: Discussionmentioning

confidence: 99%

Laurus nobilis, Salvia sclarea and Salvia officinalis Essential Oils and Hydrolates: Evaluation of Liquid and Vapor Phase Chemical Composition and Biological Activities

Ovidi

Masci

Zambelli

et al. 2021

Plants

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Laurus nobilis, Salvia officinalis and Salvia sclarea essential oils (EOs) and hydrolates (HYs) were investigated to define their chemical compositions and biological properties. Gas-chromatography/Mass-spectrometry (GC/MS) and Headspace-GC/MS (HS-GC/MS) techniques were used to characterize the liquid and vapor phase chemical composition of EOs and HYs. 1,8-Cineole (42.2%, 33.5%) and α-pinene (16.7%, 39.0%) were the main compounds of L. nobilis EO; 1,8-cineole (30.3%, 48.4%) and camphor (17.1%, 8.7%) were for S. officinalis EO; linalyl acetate (62.6%, 30.1%) and linalool (11.1%, 28.9%) were for S. sclarea EO for the liquid and vapor phase, respectively. Chemical profile of HYs was characterized by 1,8-cineole (65.1%, 61.4%) as a main constituent of L. nobilis and S. officinalis HYs, while linalool (89.5%) was the main constituent of S. sclarea HY. The antioxidant activity of EOs and HYs was carried out by DPPH and ABTS assays and antimicrobial properties were also investigated by microdilution and the disc diffusion method for liquid and vapor phase against five different bacterial strains such as Escherichia coli ATCC 25922, Pseudomonas fluorescens ATCC 13525 and Acinetobacter bohemicus DSM 102855 among Gram-negative and Bacillus cereus ATCC 10876 and Kocuria marina DSM 16420 among Gram-positive. L. nobilis and S. officinalis EOs demonstrated considerable antibacterial activity, while S. sclarea EO proved to be less effective. Agar diffusion method and vapor phase test showed the EOs activity with the biggest halo inhibition diameters against A. bohemicus and B. cereus. A remarkably high antioxidant activity was determined for L. nobilis showing low EC50 values and also for S. sclarea; good EO results were obtained in both of the used assays. S. officinalis EC50 values were slightly higher to which corresponds to a lower antioxidant activity. Concerning the HYs, the EC50 values for L. nobilis, S. officinalis and S. sclarea were remarkably high corresponding to an extremely low antioxidant activity, as also obtained by expressing the values in Trolox equivalent antioxidant capacity (TEAC).

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Section: Discussionmentioning

confidence: 99%

Laurus nobilis, Salvia sclarea and Salvia officinalis Essential Oils and Hydrolates: Evaluation of Liquid and Vapor Phase Chemical Composition and Biological Activities

Ovidi

Masci

Zambelli

et al. 2021

Plants

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“…Black Piper nigrum L. also showed in vitro and in vivo antioxidant activity. Belasli et al 44 . found Laurus nobilis EO (LNEO) to be a natural preservative when tested against A. flavus with MIC and MFC values of 1750 and 2000 mg L −1 , respectively.…”

Section: Botanicals As Novel Food Preservativesmentioning

confidence: 99%

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

2021

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Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco‐friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant‐based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin‐induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.

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“…In these decaying products, pathogenic microorganisms can also grow (Belasli et al, 2020). In this case, the food products become inedible.…”

Section: Introductionmentioning

confidence: 99%

“…These destructive processes can cause the quality of food products to deteriorate and reduce the organoleptic quality and nutritional value of products. In these decaying products, pathogenic microorganisms can also grow (Belasli et al., 2020). In this case, the food products become inedible.…”

Section: Introductionmentioning

confidence: 99%

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Chang

Nafchi

Baghaie

2021

Food Science & Nutrition

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The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.

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Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative

Cited by 44 publications

References 66 publications

Laurus nobilis, Salvia sclarea and Salvia officinalis Essential Oils and Hydrolates: Evaluation of Liquid and Vapor Phase Chemical Composition and Biological Activities

Laurus nobilis, Salvia sclarea and Salvia officinalis Essential Oils and Hydrolates: Evaluation of Liquid and Vapor Phase Chemical Composition and Biological Activities

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

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