Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils

Teneva, Desislava; Denkova, Zapryana; Denkova-Kostova, Rositsa; Goranov, Bogdan; Kostov, Georgi; Slavchev, Aleksandar; Hristova-Ivanova, Yana; Uzunova, G.; Degraeve, Pascal

doi:10.1016/j.foodchem.2020.128707

Cited by 21 publications

(16 citation statements)

References 22 publications

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“…Furthermore, the improved antimicrobial activity of nanofibers loaded with essential oil is significantly due to the existence of antibacterial active compounds in DSEO, essentially d -limonene, apiol, piperitone, and carvone (Table ). d -limonene is the main compound present in DSEO; it has great applications in antibacterial and food preservation due to its bactericidal activity, safety, and low toxicity. − DSEO also has a significant antibacterial effect against foodborne pathogenic bacteria …”

Section: Resultsmentioning

confidence: 99%

Electrospun Cactus Mucilage/Poly(vinyl alcohol) Nanofibers as a Novel Wall Material for Dill Seed Essential Oil (Anethum graveolens L.) Encapsulation: Release and Antibacterial Activities

Mannai,

Elhleli,

Feriani

et al. 2023

ACS Appl. Mater. Interfaces

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Section: Resultsmentioning

confidence: 99%

Electrospun Cactus Mucilage/Poly(vinyl alcohol) Nanofibers as a Novel Wall Material for Dill Seed Essential Oil (Anethum graveolens L.) Encapsulation: Release and Antibacterial Activities

Mannai,

Elhleli,

Feriani

et al. 2023

ACS Appl. Mater. Interfaces

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“…In another direction of food preservation, Olomedo et al [ 103 ] proved that the EO from S. molle with alpha-phellandrene within the main components improved the stability of fried salted peanuts by preventing lipid oxidation and development of rancid flavors. In a recent study, Teneva et al [ 20 ], focused on biological preservation of mayonnaise and found interesting results with a combination of the probiotic Lactobacillus plantarum , basil, and dill EOs (22.7% alpha-phellandrene in the latter) significantly decreasing the number of undesired microflora, making this combination an effective biological preservative for mayonnaise. Benkhoud et al [ 104 ] incorporated thyme EO (1.3% alpha-phellandrene) to extra virgin olive oil proving its ability to preserves its nutritional quality, and sensory attributes, and, most of all, to improve its oxidative stability during long-term storage.…”

Section: Resultsmentioning

confidence: 99%

Alpha-Phellandrene and Alpha-Phellandrene-Rich Essential Oils: A Systematic Review of Biological Activities, Pharmaceutical and Food Applications

Radice

Durofil

Buzzi

et al. 2022

Life

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Alpha-phellandrene is a very common cyclic monoterpene found in several EOs, which shows extensive biological activities. Therefore, the main focus of the present systematic review was to provide a comprehensive and critical analysis of the state of the art regarding its biological activities and pharmaceutical and food applications. In addition, the study identified essential oils rich in alpha-phellandrene and summarized their main biological activities as a preliminary screening to encourage subsequent studies on their single components. With this review, we selected and critically analyzed 99 papers, using the following bibliographic databases: PubMed, SciELO, Wiley and WOS, on 8 July, 2022. Data were independently extracted by four authors of this work, selecting those studies which reported the keyword “alpha-phellandrene” in the title and/or the abstract, and avoiding those in which there was not a clear correlation between the molecule and its biological activities and/or a specific concentration from its source. Duplication data were removed in the final article. Many essential oils have significant amounts of alpha-phellandrene, and the species Anethum graveolens and Foeniculum vulgare are frequently cited. Some studies on the above-mentioned species show high alpha-phellandrene amounts up to 82.1%. There were 12 studies on alpha-phellandrene as a pure molecule showed promising biological functions, including antitumoral, antinociceptive, larvicidal and insecticidal activities. There were 87 research works on EOs rich in alpha-phellandrene, which were summarized with a focus on additional data concerning potential biological activities. We believe this data is a useful starting point to start new research on the pure molecule, and, in particular, to distinguish between the synergistic effects of the different components of the OEs and those due to alpha-phellandrene itself. Toxicological data are still lacking, requiring further investigation on the threshold values to distinguish the boundary between beneficial and toxic effects, i.e., mutagenic, carcinogenic and allergenic. All these findings offer inspiration for potential applications of alpha-phellandrene as a new biopesticide, antimicrobial and antitumoral agent. In particular, we believe our work is of interest as a starting point for further studies on the food application of alpha-phellandrene.

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“…Dill seeds are also a traditional spice used primarily in the pickling industry due to their strong smell, such as pickled cucumbers, which can be eaten to repel insects [7,8]. Dill seed essential oil (DSEO) is a potent inhibitor of fungal growth, including Aspergillus flavus, Aspergillus niger, Fusarium sp., and Alternaria alternata [9,10]. Studies have confirmed that DSEO can be used in the storage and preservation of several foods, such as chickpea food seed, mayonnaise, and corn [9,11,12].…”

Section: Introductionmentioning

confidence: 91%

Inhibitory Effect and Mechanism of Dill Seed Essential Oil on Neofusicoccum parvum in Chinese Chestnut

et al. 2022

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The chestnut postharvest pathogen Neofusicoccum parvum (N. parvum) is an important postharvest pathogen that causes chestnut rot. Chestnut rot in postharvest reduces food quality and causes huge economic losses. This study aimed to evaluate the inhibitory effect of dill seed essential oil (DSEO) on N. parvum and its mechanism of action. The chemical characterization of DSEO by gas chromatography/mass spectrometry (GC/MS) showed that the main components of DSEO were apiole, carvone, dihydrocarvone, and limonene. DSEO inhibited the growth of mycelium in a dose-dependent manner. The antifungal effects are associated with destroying the fungal cell wall (cytoskeleton) and cell membrane. In addition, DSEO can induce oxidative damage and intracellular redox imbalance to damage cell function. Transcriptomics analysis showed DSEO treatment induced differently expressed genes most related to replication, transcription, translation, and lipid, DNA metabolic process. Furthermore, in vivo experiments showed that DSEO and DSEO emulsion can inhibit the growth of fungi and prolong the storage period of chestnuts. These results suggest that DSEO can be used as a potential antifungal preservative in food storage.

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Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils

Cited by 21 publications

References 22 publications

Electrospun Cactus Mucilage/Poly(vinyl alcohol) Nanofibers as a Novel Wall Material for Dill Seed Essential Oil (Anethum graveolens L.) Encapsulation: Release and Antibacterial Activities

Electrospun Cactus Mucilage/Poly(vinyl alcohol) Nanofibers as a Novel Wall Material for Dill Seed Essential Oil (Anethum graveolens L.) Encapsulation: Release and Antibacterial Activities

Alpha-Phellandrene and Alpha-Phellandrene-Rich Essential Oils: A Systematic Review of Biological Activities, Pharmaceutical and Food Applications

Inhibitory Effect and Mechanism of Dill Seed Essential Oil on Neofusicoccum parvum in Chinese Chestnut

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