The antimicrobial and antibiofilm potential of the Piper nigrum L. essential oil: in vitro, in situ, and in silico study

Vuković, Nenad L.; Vukić, Milena; Branković, Jovica; Petrović, Vladimir; Galovičova, Lucia; Čmikova, Natalia; Kačaniova, Miroslava

doi:10.1016/j.indcrop.2024.118075

Cited by 1 publication

(2 citation statements)

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“…The chemical composition of the essential oils used has already been published in previous studies (Table 1) [34][35][36][37][38]. Gas chromatography/mass spectrometry analyses of the selected EO samples were performed using an Agilent 6890N gas chromatograph (Agilent Technologies, Santa Clara, CA, USA) coupled with a quadrupole mass spectrometer 5975B (Agilent Technologies, Santa Clara, CA, USA).…”

Section: Chemical Characterization Of Eo Samples Via Gas Chromatograp...mentioning

confidence: 99%

“…It was prepared by steam-distilling fresh leaves from Madagascar cloves. When fruits were steam-distilled to create Piper nigrum L. EO, key ingredients were (E)-caryophyllene (25.9%), sabinene (14.5%), and limonene (12.1%) [36]. This essential oil comes from India and is produced by steam distillation of the berries.…”

Section: Preparation and Packaging Of Goat Cheese Samplesmentioning

confidence: 99%

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Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

Kačániová,

Joanidis,

Lakatošová

et al. 2024

Foods

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In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.

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Section: Chemical Characterization Of Eo Samples Via Gas Chromatograp...mentioning

confidence: 99%

Section: Preparation and Packaging Of Goat Cheese Samplesmentioning

confidence: 99%

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

Kačániová,

Joanidis,

Lakatošová

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

The antimicrobial and antibiofilm potential of the Piper nigrum L. essential oil: in vitro, in situ, and in silico study

Cited by 1 publication

References 100 publications

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

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