Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review

Yammine, Jina; Chihib, Nour‐Eddine; Gharsallaoui, Adem; Dumas, Émilie; Ismail, Ali; Karam, Layal

doi:10.1016/j.heliyon.2022.e12472

Cited by 29 publications

(11 citation statements)

References 241 publications

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“…EOs, as well as their active compounds, were tested toward a wide range of microorganisms, both in laboratory media and in foods [ 8 , 21 ]; however, the lack of a standardized protocol could be an issue for the definition of sensitive and resistant species, as well as for the definition of a susceptibility hit [ 22 ]. Several variables could strongly affect the bioactivity of EOs [ 1 , 4 , 23 ]; among others, the protocol for their extraction is an issue.…”

Section: Resultsmentioning

confidence: 99%

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends

et al. 2023

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Thymol and carvacrol are some of the most important and used components of Essential oils (EOs); they are widely studied, and there are much data available in the literature. Their Minimal Inhibitory Concentration (MIC) values found in the literature from 2005 to present were used to assess the bioactivity toward yeasts, molds, Gram-positive bacteria, and Gram-negative bacteria, as well as on some bacterial species/serotypes (Salmonella sp., Escherichia coli, E. coli O157:H7, lactic acid bacteria, Listeria monocytogenes, Staphylococcus aureus, S. epidermidis, etc.) to find possible common trends or differences between the two compounds and among the tested species. The results were quite interesting and pointed out that there is a common range for the MIC of thymol and carvacrol for some bacterial species (150–400 mg/L), with some exceptions to this generalized statement. In addition, the statistics pointed out that bacteria could experience homogeneous (S. epidermidis, E. coli O157:H7) or heterogeneous trends (for example, Salmonella sp.) depending on the existence of possible sub-species or different experimental set-ups. Moreover, this paper suggests that there are some drawbacks and issues that should be solved for the effective use of EOs, which are the strong variability among the microorganisms and the lack of standard protocols and reference strains.

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Section: Resultsmentioning

confidence: 99%

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends

et al. 2023

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“…Furthermore, the presence and position of functional groups in EO compounds may effectively modulate its antibacterial effect [ 66 , 104 ]. In fact, in Gram − bacteria, the presence of phenolic groups in carvacrol and thymol have been shown to interact with the outer membrane constituents, causing its breakdown and thereby leading to the liberation of LPS and increasing the membrane permeability with significant loss of ATP [ 105 ]. Moreover, some components such as carvone, which have a hydroxyl group (in position 3), appear to be responsible for its interaction with the bacterial wall, causing significant injury, especially in Gram+ bacteria [ 106 ].…”

Section: Resultsmentioning

confidence: 99%

Combination of Chemically-Characterized Essential Oils from Eucalyptus polybractea, Ormenis mixta, and Lavandula burnatii: Optimization of a New Complete Antibacterial Formulation Using Simplex-Centroid Mixture Design

Jeddi,

El Hachlafi,

Fadil

et al. 2023

Advances in Pharmacological and Pharmaceutical Sciences

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This study aims to identify the volatile profile of three essential oils obtained from Eucalyptus polybractea cryptonifera (EPEO), Ormenis mixta (OMEO), and Lavandula burnatii briquet (LBEO) and to examine their combined antibacterial activity that affords the optimal inhibitory ability against S. aureus and E. coli using simplex-centroid mixture design and checkerboard assay. Essential oils (EOs) were isolated by hydrodistillation and characterized using gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled with flame-ionization detector (GC-FID). The antibacterial activity was performed using disc diffusion and microdilution assays. The chemical analysis revealed that 1,8-cineole (23.75%), p-cymene (22.47%), and α-pinene (11.20%) and p-menthane-1,8-diol (18.19%), α-pinene (10.81%), and D-germacrene (9.17%) were the main components detected in E. polybractea and O. mixta EOs, respectively. However, L. burnatii EO was mainly represented by linalool (24.40%) and linalyl acetate (18.68%). The EPEO, LBEO, and OMEO had a strong antibacterial effect on S. aureus with minimal inhibitory concentrations (MICs) values ranging from 0.25 to 0.5% (v/v). Furthermore, the combination of 1/2048 MICEPEO + 1/4 MICLBEO showed a synergistic antibacterial effect on S. aureus with a FIC index of 0.25, while the formulation of 1/4 MICEPEO + 1/4 MICOMEO demonstrated an antibacterial synergistic activity on E. coli with a FIC index of 0.5. Moreover, the simplex-centroid mixture design reported that the most effective combinations on E. coli and S. aureus correspond to 32%/28%/40% and 35%/30%/35% of E. polybractea, O. mixta, and L. burnatii, respectively. Presented information highlights the action of antibacterial formulations of these EOs and suggests their potential applications as alternatives to commercialized drugs to contract the development of bacteria causing serious infections and food deterioration.

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“…Some acknowledged components of essential oils have very pronounced antioxidant and antimicrobial activities and are currently on the market, such as eugenol, thymol, carvacrol, and others [17].…”

Section: Chemical Compositionmentioning

confidence: 99%

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

Ricardo-Rodrigues,

Rouxinol,

Agulheiro-Santos

et al. 2024

Applied Biosciences

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Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties. Essential oils are used widely as they are environmentally friendly, non-toxic, and biodegradable substitutes for harsh chemical preservatives. Thyme and clove are aromatic plants commonly used in traditional gastronomy, particularly in meat-based recipes. The preservation effects of these essential oils on fresh meat have not been widely studied. Therefore, the aim of this study is to review the use of thyme and clove essential oils in meat preservation, with particular emphasis on their antioxidant properties to mitigate lipid and protein oxidation. Different strategies have been used to boost the effects of essential oils in foods, which include mixtures of essential oils, encapsulation and nanoemulsification techniques, with or without edible coatings. The final objective is to promote the wide use of essential oils for meat preservation, eventually in combination with other innovative approaches.

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Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review

Cited by 29 publications

References 241 publications

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends

Combination of Chemically-Characterized Essential Oils from Eucalyptus polybractea, Ormenis mixta, and Lavandula burnatii: Optimization of a New Complete Antibacterial Formulation Using Simplex-Centroid Mixture Design

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

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