Use of herbs and spices for food preservation: advantages and limitations

Martínez‐Graciá, Carmen; González-Bermúdez, Carlos A.; Cabellero-Valcárcel, Ana María; Santaella-Pascual, Marina; Frontela‐Saseta, Carmen

doi:10.1016/j.cofs.2015.11.011

Cited by 108 publications

(58 citation statements)

References 40 publications

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“…In this case, two main components of MOEO are thymol and carvacrol whose pH dissociation values are acidic (4.5 and 5.5, resp.) [33,34]. Acevedo-Fani et al [35] reported that thymol and carvacrol molecules can bind to membrane proteins of microorganisms by hydrophobic interactions.…”

Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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“…The biofilms with low pH can allow the higher antimicrobial action of thymol and carvacrol (whose pH dissociation values are acidic). According to Martínez-Graci et al (2015), optimal pH should be considered at which the antimicrobial agent may have a state of dissociation that allows better antimicrobial activity. Rivera-Calo et al (2015) mentioned that the EO antimicrobial effect may be attributed to their ability to penetrate through the bacterial membrane to the cell interior and to exhibit an inhibitory activity on the cell's functional properties.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Reyes-Jurado

Munguía-Pérez

Cid-Pérez

et al. 2020

Front. Sustain. Food Syst.

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Biofilms are difficult to eliminate with standard antimicrobial treatments due to their high antibiotic resistance. Therefore, some plants contain natural compounds with antimicrobial activity that can control biofilm formation. The aim of this work was to evaluate the effect of Mexican oregano (Lippia berlandieri Schauer) essential oil (EO) on Pseudomonas aeruginosa and Salmonella Thyphimurium biofilm formation on stainless steel surfaces. EO was added to achieve final concentrations of 0, 200, 250, 300, 400, 600, 800, and 1,600 mg/L. Growth data were modeled using the modified Gompertz model. EO antimicrobial activity against biofilm can be observed for both microorganisms. Moreover, at an EO concentration below inhibition, there is a delay in biofilm formation, thus decreasing the number of microorganisms that are part of the biofilm. The maximum growth rate in biofilm formation showed an inversely proportional behavior in relation to EO concentration. P. aeruginosa requires nearly 1 h to start forming biofilms. There is a delay in biofilm formation, thus decreasing the number of microorganisms that are part of the biofilm (24 h for 400 mg/L and 18 h for 600 mg/L). Salmonella Thyphimurium biofilm formation is affected at 200 mg/L of Mexican oregano EO, causing film detachment from the stainless steel surface after 18 h, while at 250 mg/L biofilm formation was inhibited. Mexican oregano EO could inhibit the development of P. aeruginosa and Salmonella Thyphimurium biofilm formation on stainless steel surfaces. Salmonella was more susceptible than Pseudomonas to Mexican oregano EO according to the concentrations required to inhibit biofilm growth.

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“…Spices include leaves (mint, rosemary), flowers (cloves), bulbs (garlic, onion), fruit (cumin, red chilli), stems (cinnamon) and rhizomes (ginger) of plants. All spices obtained from plants were considered safe for the consumer (GRAS, Generally Recognized As Safe) [1]. It is assumed that over 100 different spices are produced globally.…”

Section: Introductionmentioning

confidence: 99%

“…cause disorders in enzymes synthesis and function [3,6,7]. Gram-negative bacteria, such as Escherichia coli and S. Enteritidis, are less susceptible to the action of antimicrobials; the presence of lipopolysaccharide is bounding the diffusion of phenolic compounds; than Gram-positive bacteria (Staphylococcus aureus, L. monocytogenes, Bacillus cereus) due to the direct interaction of their cellular membrane with lipophilic active compounds of herbs and spices [1].…”

Section: Introductionmentioning

confidence: 99%

Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

Wiktorczyk

Skowron

Grudlewska

et al. 2019

Medical Research Journal

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Background: Currently, natural food preservation methods are explored, one of which includes the use of herbs and spices. Methods: The study assessed the effect of herbs and spices; either opened directly before the test or opened and stored for three months; on the survival of L. monocytogenes and S. Enteritidis bacilli, isolated from meat. Moreover, the microbiological purity of the investigated herbs and spices was evaluated. The research consisted of the analysis of inhibition zone patterns around the wells with spice pulp after the incubation period. Results: Varied influence of herbs and spices on the survival of bacilli was reported, depending on the species. The strongest impact against L. monocytogenes, among freshly opened spices, had: granulated garlic (38.63 mm), whole cloves (28.87 mm), savoury (22.25 mm), ground cinnamon (22.13 mm), ground ginger (18.75 mm). As for S. Enteritidis, in the group of freshly opened spices, the strongest effect was found for: granulated garlic (37.25 mm), whole cloves (31.50 mm), and ground cinnamon (18.16 mm). It was reported that the storage of open spices caused a decrease in antimicrobial activity against L. monocytogenes, except for cloves, oregano, hot pepper, chilli, sage and turmeric. In the case of S. Enteritidis, the following stored spices were not effective: cinnamon, ground black pepper, sage, oregano, basil, tarragon, marjoram, rosemary, coriander, green mint, hot pepper, chilli, curry. Conclusions: It was confirmed, that herbs and spices, because of its antimicrobial activity can be used, e.g. for food preservation, minimizing the amount of chemical additives applied to the product and extending its shelf-life.

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Use of herbs and spices for food preservation: advantages and limitations

Cited by 108 publications

References 40 publications

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

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