Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food

Macwan, Silviya R.; Dabhi, Bhumika K.; Aparnathi, K.D.; Prajapati, J. B.

doi:10.20546/ijcmas.2016.505.092

Cited by 70 publications

(37 citation statements)

References 36 publications

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“…Further, it has been reported that action of EOs on the integrity of cell membrane changes the membrane permeability which leads to loss of vital intracellular contents like proteins, reducing sugars, ATP and DNA, while inhibiting the energy (ATP) generation and related enzymes leading to the destruction of cell and leakage of electrolytes [ 49 , 50 ]. Antimicrobial activity of EOs is therefore attributed to a cascade of reactions involving the entire bacterial cell [ 51 ]. As reported in a study, essential oil from mustard presented 10 times more bactericidal/bacteriostatic effect than cinnamon essential oil [ 52 ].…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

2017

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Extensive documentation on the antimicrobial properties of essential oils and their constituents has been carried out by several workers. Although the mechanism of action of a few essential oil components has been elucidated in many pioneering works in the past, detailed knowledge of most of the compounds and their mechanism of action is still lacking. This knowledge is particularly important for the determination of the effect of essential oils on different microorganisms, how they work in combination with other antimicrobial compounds, and their interaction with food matrix components. Also, recent studies have demonstrated that nanoparticles (NPs) functionalized with essential oils have significant antimicrobial potential against multidrug- resistant pathogens due to an increase in chemical stability and solubility, decreased rapid evaporation and minimized degradation of active essential oil components. The application of encapsulated essential oils also supports their controlled and sustained release, which enhances their bioavailability and efficacy against multidrug-resistant pathogens. In the recent years, due to increasingly negative consumer perceptions of synthetic preservatives, interest in essential oils and their application in food preservation has been amplified. Moreover, the development of resistance to different antimicrobial agents by bacteria, fungi, viruses, parasites, etc. is a great challenge to the medical field for treating the infections caused by them, and hence, there is a pressing need to look for new and novel antimicrobials. To overcome these problems, nano-encapsulation of essential oils and exploiting the synergies between essential oils, constituents of essential oils, and antibiotics along with essential oils have been recommended as an answer to this problem. However, less is known about the interactions that lead to additive, synergistic, or antagonistic effects. A contributing role of this knowledge could be the design of new and more potent antimicrobial blends, and understanding of the interplay between the components of crude essential oils. This review is written with the purpose of giving an overview of current knowledge about the antimicrobial properties of essential oils and their mechanisms of action, components of essential oils, nano-encapsulated essential oils, and synergistic combinations of essential oils so as to find research areas that can facilitate applications of essential oils to overcome the problem of multidrug-resistant micro-organisms.

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Section: Mechanism Of Actionmentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

2017

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“…Public awareness has therefore generated interest in the application of natural substances already used throughout the ages for the treatment of certain diseases transmitted by organisms. The use of essential oils is common, even since the earliest civilizations, firstly in the East and the Middle East, then in North Africa and Europe [ 1 ]. The term “Essential Oil” (EO) was coined in the 16th century by the Swiss reformer of medicine, Paracelsus von Hohenheim.…”

Section: Essential Oilsmentioning

confidence: 99%

“…The term “Essential Oil” (EO) was coined in the 16th century by the Swiss reformer of medicine, Paracelsus von Hohenheim. Plant EOs are usually complex mixtures of natural compounds, both polar and non-polar [ 1 , 2 ]. Well-known for their antiseptic and medicinal properties (analgesic, sedative, anti-inflammatory, spasmolytic, local anesthetic, anti-carcinogenic), they are also used in embalmment, and, due to their antimicrobial and antioxidant activity, as natural additives in foods and food products [ 3 , 4 , 5 , 6 ].…”

Section: Essential Oilsmentioning

confidence: 99%

Essential Oils and Antifungal Activity

et al. 2017

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Since ancient times, folk medicine and agro-food science have benefitted from the use of plant derivatives, such as essential oils, to combat different diseases, as well as to preserve food. In Nature, essential oils play a fundamental role in protecting the plant from biotic and abiotic attacks to which it may be subjected. Many researchers have analyzed in detail the modes of action of essential oils and most of their components. The purpose of this brief review is to describe the properties of essential oils, principally as antifungal agents, and their role in blocking cell communication mechanisms, fungal biofilm formation, and mycotoxin production.

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“…Botanicals and essential oils such as thyme, oregano, rosemary, cumin, pepper, and sage during the history showed excellent in vitro antimicrobial activity against pathogens and spoilage microorganisms which are associated with cheese contamination and could be usefully used in cheese preservatives (Macwan et al, 2016). Results from in vitro investigation cannot be with certainty confirmed as valid when the food is in question, having in mind the complexity of the food matrix, in which many different factors interfere with the activity of present bioactive components.…”

Section: Botanicals and Essential Oils In Cheesementioning

confidence: 99%

Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

Puvača

Pelić́

Tomić³

et al. 2020

Mljekarstvo.com

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Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.

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Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food

Cited by 70 publications

References 36 publications

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

Essential Oils and Antifungal Activity

Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

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