Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating

Choulitoudi, Evanthia; Bravou, Konstantina; Bimpilas, Andreas; Tsironi, Theofania; Tsimogiannis, Dimitrios; Taoukis, Petros; Oreopoulou, Vassiliki

doi:10.1016/j.fbp.2016.06.013

Cited by 59 publications

(25 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The antioxidant activity of the S. macrantha EO has been reported by Ghorbanpour et al [23]. Application of the S. thymbra EO in gilthead seabream fillets' edible coating extended the fish shelf life by up to 35% [24]. The EO of S. cilicica P.H.…”

Section: Introductionmentioning

confidence: 76%

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Aghbash

Pouresmaeil

Dehghan

et al. 2020

Foods

View full text Add to dashboard Cite

Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.

show abstract

Section: Introductionmentioning

confidence: 76%

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Aghbash

Pouresmaeil

Dehghan

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…In this context, the effectiveness of the Satureja thymbra L. essential oil was evaluated as an antimicrobial coating of gilthead seabream fillets stored at 0 • C with a shelf life extension between 25% and 35% when fillets were coated with a combination of the essential oil (2%, v/v) and methylcellulose (1.5%, w/v), which was attributed to its high content in carvacrol [96]. In a different study, methylcellulose matrix (3%) was enriched with the Pimpinella affinis essential oil (1.5%, v/v) to be used as coating of fresh silver carp fillets for refrigerated storage (4 ± 1 • C) over a period of 16 days, showing the inhibition of total bacteria growth and psychrophilic counts [97].…”

Section: Fish Productsmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

View full text Add to dashboard Cite

Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

show abstract

“…If not removed by distillation, they may be co‐extracted with the flavonoid aglycones or glycosides and suppress the antiradical activity of polyphenols. Also, extracts rich in flavonoids may be used together with essential oils to combine antioxidant and antiradical activity . Thus the effect of CARV on RUT, QUE, and (+)‐CAT was further studied at different ratios of C CARV / C o ‐diPh , and the results can be observed in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Antioxidant or antiradical activity has been also reported for some of the essential oil components (EOcs), i.e., thymol and carvacrol, while literature results for other components are limited ( p ‐cymene) or contradictory (thymoquinone) . In a recent study , the use of essential oil together with polyphenol extracts indicated lower than the expected antioxidant activity possibly due to antagonistic behavior of the mixture constituents.…”

Section: Introductionmentioning

confidence: 98%

DPPH radical scavenging and mixture effects of plant o‐diphenols and essential oil constituents

Tsimogiannis

Bimpilas

Oreopoulou

2017

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

A series of natural compounds were examined for potential synergistic and antagonistic antiradical activities. Four natural o‐diphenolic compounds, namely quercetin, rutin, (+)‐catechin, and rosmarinic acid as well as five common essential oil components: thymol, carvacrol, thymoquinone, p‐cymene, and γ‐terpinene were studied individually and in binary, ternary, and quaternary mixtures against DPPH•. The antiradical activities of the individual compounds were quantified according to the number of radicals scavenged per molecule of antioxidant and the EC50 parameter. Also, the different reaction patterns resulting to different stoichiometries are discussed. In binary and higher systems an additive effect was observed with any combination of the o‐diphenols. The monoterpenoid phenols carvacrol and thymol presented low DPPH radical scavenging activity and antagonistic interactions with the o‐diphenols, partially attributed to equilibrium phenomena. The rest essential oil components were inactive and did not interfere in the overall antiradical activity of any combination. Practical applications: Plant extracts can be used as antioxidants for lipid foods or combined with essential oils that provide antimicrobial protection. They contain a variety of active compounds, which might interact and affect the overall antioxidant activity. The present work examines the radical scavenging activity of the basic constituents of extracts, essential oils, and their mixtures. The results could have an impact on the production of natural antioxidants, since a cost effective industrial process involves the recovery of a multicomponent fraction rather than the isolation of single antioxidants. Also, they can be useful to estimate the antiradical activity of multicomponent herbal supplements. The antiradical activities of o‐diphenols commonly found in natural extracts (quercetin, rutin, (+)‐catechin, and rosmarinic acid) and essential oil components (thymol, carvacrol, thymoquinone, p‐cymene, and γ‐terpinene) were studied individually and in binary, ternary, and quaternary mixtures. An additive effect was observed with any combination of the o‐diphenols. Among the essential oil components, the monoterpenoid phenols carvacrol and thymol presented low DPPH radical scavenging activity and antagonistic interactions with the o‐diphenols partially attributed to equilibrium phenomena, while the rest were inactive and did not interfere in the overall antiradical activity of any combination.

show abstract

Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating

Cited by 59 publications

References 39 publications

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

DPPH radical scavenging and mixture effects of plant o‐diphenols and essential oil constituents

Contact Info

Product

Resources

About