Eucalyptus Essential Oil as a Natural Food Preservative:In VivoandIn VitroAntiyeast Potential

Abstract

In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.

Antibacterial activity of Tuscan Artemisia annua essential oil and its major components against some foodborne pathogens

“…Plant extracts, and in particular essential oils, are now reported as potent natural antimicrobial agents, in commercial fields as well as in clinical application, with interesting applications in cosmetics and food, as recently described for Rosmarinus officinalis (Albu, Joyce, Paniwnyk, Lorimer, & Mason, 2004), Eucalyptus globolus (Tyagi et al, 2014), Satureja horvatii (Bukvi cki et al, 2014), and Coriandrum sativum (Michalczyk, Macura, Tesarowicz, & Bana s, 2012). The use of pre-cooked or prepared dishes for large communities presents an ongoing risk for foodborne infections.…”

Antifungal Activity of Various Weak Organic Acids and Their Synergistic Effect Against S. Cerevisiae.

“…Test strain was suspended in YPD to give a final density of 1 × 10 6 CFU/mL (Kumar Tyagi et al, 2014). Weak acids dissolved in DMSO were diluted to the mentioned concentrations in 24-well microtiter plate and then S. cerevisiae cells were added to each well.…”

“…Plates were incubated for 48 h at 25°C with shaking. After incubation, MIC values were determined as the lowest concentration of acids by detecting the appearance of any visible growth of yeasts (Kumar Tyagi et al, 2014;Shimazaki et al, 2016).…”

Main ingredients in herbal formulation may act as preservative agent

“…Many scientists have applied many essential oils as preservatives (Kordsardouei et al, 2013;Kumar Tyagi et al, 2014;Mahboubi et al, 2014) but they have not used the results of researches in market. In this study, we prepared a formulation of Barij Baby Creams as baby and child care product with the main active herbal ingredients including Calendula officinalis extract, Matricaria chamomilla essential oil, Lavandula angustifolia essential oil and Aloe vera gel and the antimicrobial effectiveness property of this formula was compared with two other formulations with the same main active ingredients plus chemical antimicrobial agents.…”