The combined effect of essential oils and emerging technologies on food safety and quality

Pedrosa, Geany Targino de Souza; Pimentel, Tatiana Colombo; Gavahian, Mohsen; Medeiros, Lorena Lucena de; Pagán, Rafael; Magnani, Marciane

doi:10.1016/j.lwt.2021.111593

Cited by 33 publications

(19 citation statements)

References 83 publications

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“…EOs of lemongrass, garlic, oregano, rosemary, lemon, lime, onion, and thyme, applied at a 0.9%, were effective in reducing counts of Listeria in salmon, but the strong flavors and odors yielded low sensory scores [ 47 ]. Consequently, it is necessary to develop strategies of hurdle technology to keep EO concentrations as low as possible by combining their use with other technologies (superchilling, vacuum or modified atmosphere packaging, and emerging technologies), which have been proven to have synergistic effects in most cases [ 48 ]. The aroma of linalool has been described as floral, citric, fruity, and fresh [ 49 ], so it is expected to be milder than that of other EOs such as garlic or zataria.…”

Section: Discussionmentioning

confidence: 99%

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Kunová

Sendra

Haščík

et al. 2021

Animals

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The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.

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Section: Discussionmentioning

confidence: 99%

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Kunová

Sendra

Haščík

et al. 2021

Animals

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“…Essential oils are complex mixtures of various bioactive metabolites that are obtained from leaf, flower, stem, seed and fruit of certain plants [22,27]. These are low molecular weight metabolites, mainly lipophilic short-chain aliphatic hydrocarbons, phenylpropanoids, terpenoids and phenolic compounds [27].…”

Section: Main Characteristics Of Essential Oilsmentioning

confidence: 99%

“…has been a major interest in many experiments intended to determine the efficiency of the EOs. Several EOs have excellent antimicrobial activity [22]. The potential inhibitory mechanisms regarding microbial growth and reproduction have been shown altered due to the chemical effect of terpenoids, phenolic acids, flavonoids and phenylpropanoids [27].…”

Section: In-vitro and In-situ Anti-listerial Activity Of Essential Oi...mentioning

confidence: 99%

“…The cytoplasmic membrane allows macromolecules to penetrate, causing their intracellular materials for example electrolytes, ATP, proteins and DNA can leak out, causing functional disruptions [27,36,37]. The bioactivity of the EOs is defined by the presence of individual chemical compositions [22]. In this aspect, higher antimicrobial activities are attributed mostly to phenol compositions followed by other chemical substances in the given sequence; phenols > aldehydes > ketones > alcohols > ethers > hydrocarbons [38].…”

Section: In-vitro and In-situ Anti-listerial Activity Of Essential Oi...mentioning

confidence: 99%

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Essential Oils as Potential Tools to Control Listeria Monocytogenes in Foods

Ali

Andrade²,

Rezende³

et al. 2022

Food Science and Engineering

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Foodborne diseases are indisputable risks to human health, as they are directly affected by the consumption of food and beverages exposed to spoiling and pathogenic microorganisms. A commonly confronted issue by the food industry is the use of synthetic additives to control microbial growth on food products. Alternatively, plant essential oils (EOs) are natural compounds with antimicrobial effects against pathogens in edible and drinkable products. Based on bacteriostatic and bactericidal activities, this review describes the antimicrobial effects of plant EOs on Listeria monocytogenes, also indicating their potential applicability in different food products. Conclusively, it is determined that the Gram-positive bacteria have more susceptibilities to the EOs. In addition, the antibacterial efficacy of the EOs reported in the literature varied according to several parameters, including the seasonal harvest of plants, well-settled methodologies for extraction of EOs, experimental conditions for testing the antibacterial effect on L. monocytogenes, and matrix effects considering several types of foodstuffs. This later represents the main challenge to be addressed in future research aiming at specific applications of EOs in food products.

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“…Accordingly, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). 34 EOs extracted from plants are composed of biologically active compounds such as terpenes and phenolic derivatives, and some of them are recognized to have antibacterial properties. 35,36 Consequently, EOs can be an alternative to the common antimicrobial agents, as an inner solution or agent to inhibit the resistance mechanism.…”

Section: Introductionmentioning

confidence: 99%

Biobased polymer resources and essential oils: a green combination for antibacterial applications

et al. 2022

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The combined effect of essential oils and emerging technologies on food safety and quality

Cited by 33 publications

References 83 publications

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Essential Oils as Potential Tools to Control Listeria Monocytogenes in Foods

Biobased polymer resources and essential oils: a green combination for antibacterial applications

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