Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile

Traceability, authentication, and quality control of food-grade lavender essential oil: A comprehensive review

The global lavender essential oil (LaEO) market is projected to grow at a compound annual growth rate (CAGR) of 6.3 %-6.8 % from 2024 to 2033. Valued at USD 138.2 million in 2024, the market is expected to reach USD 267.2 million by 2034. This growth is primarily driven by rising consumer demand for organic products, which has heightened interest in high-quality, non-toxic essential oils (EOs). Consequently, Generally Recognized as Safe (GRAS)-classified EOs are gaining attention as potential natural alternatives to synthetic food additives. However, due to its widespread use, LaEO is particularly susceptible to adulteration, often with Lavandin intermedia EO. To address this issue, mass spectrometry, and chemometric techniques have emerged as effective tools for authenticating LaEO and determining its origin. This review, therefore, investigates various quality indices, authentication techniques, and methods employed for LaEO traceability, with a specific focus on non-destructive approaches. Furthermore, LaEO's unique flavors and health benefits as food additives underscore the importance of maintaining stringent quality standards to ensure both product integrity and consumer health. Notably, NMR-based chemometric analysis, combined with GC/MS, is highlighted as an effective approach to detect adulteration, shaping the future role of LaEO in the food industry. Ultimately, ensuring the stringent quality of LaEO remains critical to its continued success in the market.

Preparation, characterization, and antibacterial properties of a soybean protein isolate/gelatin composite film containing rosemary-modified bentonite and application of fresh lemon slices

To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite (RB) as an active ingredient and glycerol as a plasticizer to enhance flexibility. Composite films with RB demonstrated superior ultraviolet-visible (UV-Vis) light barrier properties, increased opacity, and enhanced mechanical performance, achieving a tensile strength of 2.27 MPa. Barrier properties were significantly improved, with reduced water vapor transmission rate (1.85 × 10-3 g·m-2·s-1) and oxygen permeability (6.69 × 10-3 g·m-2·s-1), alongside elevated hydrophobicity, antibacterial activity, and antioxidant capacity (DPPH scavenging activity: 54.74 %; ABTS scavenging activity: 53.89 %). In preservation trials with fresh lemon slices, RB/SPI/GEL-2 films reduced weight loss to 37.89 %, maintained firmness at 0.99 N, stabilized pH at 3.14, and extended freshness lifetime by delaying mold formation. These results confirm that RB/SPI/GEL films effectively preserve freshness and minimize nutritional loss in lemon slices, demonstrating their feasibility for fruit preservation applications.

A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products

Food preservation aims to maintain safe and nutritious food for extended periods by inhibiting microbial growth that causes spoilage and poses health risks. Traditional chemical preservatives like sodium sulfite, sodium nitrite, sodium benzoate, tBHQ and BHA have raised concerns due to potential carcinogenicity, genotoxicity and allergies with long-term consumption. As a natural alternative, bacteriocins have emerged for food preservation. These ribosomally synthesised antimicrobial peptides are produced by various microorganisms, including bacteria, fungi and yeast, typically during their stationary growth phase. Bacteriocins are categorised into four classes based on structure and function, with molecular weights averaging between 30 and 80 kDa. They exhibit antimicrobial activity against a range of bacteria, mediating complex interactions between bacterial species and enhancing competitiveness and survival of producer strains. Both gram-positive and gram-negative bacteria produce bacteriocins. Recent advancements have identified and optimized bacteriocins for applications in food technology, extending shelf life, managing foodborne illnesses and contributing to public health preservation. Their eco-friendly nature and safety profile make bacteriocins promising for future food preservation strategies without detrimental effects on humans or animals. The current review has mainly focused on the preservation of food products using bacteriocin.

Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

To reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 + Paenibacillus provencensis PP-2 + Bacillus subtilis CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting N-nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity. Biogenic amines, such as phenethylamine, spermidine, cadaverine, and tyramine, were reduced. The conversion of nitrite to NDMA in deli meats was effectively inhibited by NIP-IV. Volatile organic compounds were the key to excellent NIP-IV non-contact preservation. Butyric acid, 3-methylbutanoic acid, benzaldehyde, d-limonene, and (E)-cinnamaldehyde were significantly negatively correlated with NDMA in deli meat products.

Excellent anti-mildew effect of essential oil impregnation on sliced veneer plybamboo and its anti-mildew mechanism

Sliced bamboo veneer used as a high-end decoration material is a highly innovative material for the deep processing of bamboo. However, bamboo is rich in starch and small molecular soluble sugars, making it susceptible to mildew infection and limiting the wide application of sliced veneer plybamboo. Spice essential oils are considered green and safe antimildew agents, which are cheap and accessible. The natural phenolic substances in plant essential oil have a good inhibitory effect on bamboo mildew. In this study, three types of spice essential oils (clove essential oil, oregano essential oil, and fennel essential oil) were employed, and their antifungal activity against bamboo mildews was assessed using the Oxford cup method, scanning electron microscopy, transmission electron microscopy, and a micro pH meter. The results demonstrated that the diameters of the Inhibition Zone against four common bamboo mildews (AN, Aspergillus niger; TV, Trichoderma viride; PC, Penicillium citrinum; MM, Mixed Mildews) caused by clove essential oil were 25.68 mm, 23.22 mm, 30.68 mm, and 25.43 mm, respectively. As an explanation, clove essential oil can inhibit or eliminate mildew by damaging and disrupting the cell membrane of the bamboo mildew, leading to significant shrinkage, distortion, surface roughness, formation of holes, or partial structural cracks in the mildew's mycelium. Additionally, it may interfere with and disrupt the pH balance of the intracellular and extracellular fluids within the cell. Furthermore, we also report that sliced veneer plybamboo impregnated with clove essential oil on each layer showed fine inhibition rates of 50%, 75%, 100%, and 25% against AN, TV, PC, and MM, respectively. This research underscores a sustainable approach to mildew prevention, crucial for advancing bamboo's utilization in high-value furniture decor applications.

IMPORTANCE

Mildew growth in sliced veneer plybamboo poses a significant challenge, particularly in its use for high-end furniture and decor. Traditionally, chemical treatments have been the primary solution though they often raise environmental concerns. Essential oils, with their well-documented antimicrobial properties, have emerged as an important natural and eco-friendly alternative for preventing mildew. These oils inhibit mildew growth effectively while offering a sustainable, non-toxic solution that reduces harm to both the environment and human health. By leveraging essential oils, it becomes possible to extend the lifespan of bamboo products, making them more durable and suitable for broader applications in furniture and decor, all while addressing the ecological limitations of conventional mildew prevention methods.

An implementation framework for evaluating the biocidal potential of essential oils in controlling Fusarium wilt in spinach: from in vitro to in planta

Fusarium wilt, caused by Fusarium oxysporum f. sp. spinaciae, causes a significant challenge on vegetative spinach and seed production. Addressing this issue necessitates continuous research focused on innovative treatments and protocols through comprehensive bioassays. Recent studies have highlighted the potential of plant-based compounds in controlling fungal diseases. The present work aims to conduct a series of experiments, encompassing both in vitro and in planta assessments, to investigate the biocontrol capabilities of different essential oils (EOs) at various application rates, with the ultimate goal of reducing the incidence of Fusarium wilt in spinach. The inhibitory effect of four plant EOs (marjoram, thyme, oregano, and tea tree) was initially assessed on the spore germination of five unknown Fusarium strains. The outcomes revealed diverse sensitivities of Fusarium strains to EOs, with thyme exhibiting the broadest inhibition, followed by oregano at the highest concentration (6.66 μL/mL) in most strains. The tested compounds displayed a diverse range of median effective dose (ED50) values (0.69 to 7.53 µL/mL), with thyme and oregano consistently showing lower ED50 values. The direct and indirect inhibitory impact of these compounds on Fusarium mycelial growth ranged from ~14% to ~100%, wherein thyme and oregano consistently exhibiting the highest effectiveness. Following the results of five distinct inoculation approaches and molecular identification, the highly pathogenic strain F-17536 (F. oxysporum f.sp. spinaciae) was chosen for Fusarium wilt assessment in spinach seedlings, employing two promising EO candidates through seed and soil treatments. Our findings indicate that colonized grain (CG) proved to be a convenient and optimal inoculation method for consistent Fusarium wilt assessment under greenhouse conditions. Seed treatments with thyme and oregano EOs consistently resulted in significantly better disease reduction rates, approximately 54% and 36% respectively, compared to soil treatments (P > 0.05). Notably, thyme, applied at 6.66 µL/mL, exhibited a favorable emergence rate (ERI), exceeding seven, in both treatments, emphasizing its potential for effective disease control in spinach seedlings without inducing phytotoxic effects. This study successfully transitions from in vitro to in planta experiments, highlighting the potential incorporation of EOs into integrated disease management for Fusarium wilt in spinach production.

New insight into mycotoxins and bacterial toxins: Toxicity assessment, molecular mechanism and food safety (preface to the special issue of food and chemical toxicology on the outcomes of Myco & bacterial toxin)

The special issue "New Insight into Mycotoxins and Bacterial Toxins: Toxicity Assessment, Molecular Mechanism and Food Safety" in Food and Chemical Toxicology contains 19 articles on current hot topics in mycotoxins and bacterial toxins. Dietary exposure to mycotoxins and risk assessments are reported in this issue. Molecular mechanisms of multiple mycotoxins and emerging mechanisms of toxicity are especially concerned by researchers. Moreover, mycotoxin-detoxifying substances and antimicrobial agents are also fully investigated in the context. This special issue will help to further understand the mycotoxins and bacterial toxins, casting new light for the control of food safety.

Toxicity, biochemical and molecular docking studies of Acacia nilotica L., essential oils against insect pests

Botanical essential oils are natural insecticides derived from plants, offering eco-friendly alternatives to synthetic chemicals for pest control. In this study, the essential oils were extracted from Acacia nilotica seed cotyledons, and their toxicity was tested against insect pests. Furthermore, the chemical components of the essential oils were identified through gas chromatography-mass spectrometry (GC-MS) analysis. The essential oil extracted from A. nilotica seeds exhibited the highest mortality rates of 60% and 98% in Culex quinquefasciatus, and 60% and 96.66% mortality in Plutella xylostella at 24 and 48 h after treatment, respectively. The essential oils resulted in a lower LC50 of 159.263 ppm/mL, and LC90 of 320.930 ppm/mL within 24 h. In 48 h, the LC50 was 52.070 ppm/mL and the LC90 was 195.123 ppm/mL for C. quinquefasciatus. In the essential oil treatment of P. xylostella, the lower LC50 was 165.900 ppm/mL, and the LC90 was 343.840 ppm/mL 24 h after the treatment. At 48 h post-treatment, the LC50 decreased to 62.965 ppm/mL, and the LC90 decreased to 236.795 ppm/mL in P. xylostella. The study investigated the impact of essential oils on insect enzymes 24 h after treatment. The study revealed significant changes in the levels of insect enzymes, including a decrease in acetylcholinesterase enzymes and an increase in glutathione S-transferase compared to the control group. Essential oils had minimal effects, resulting in mortality rates of 30.66% and 46% at 24 and 48 h after treatment on Artemia salina. After 48 h, minimal toxic effects of essential oils were observed on E. eugeniae, with a mortality rate of 11.33%. The GC-MS analysis of A. nilotica seed-derived essential oils revealed ten major chemical constituents, including 6-hydroxymellein, phthalic acid, trichloroacetic acid, hexadecane, acetamide, heptacosane, eicosane, pentadecane, 1,3,4-eugenol, and chrodrimanin B. Among these constituents, Heptacosane is the major chemical component, and this molecule has a high potential for involvement in insecticidal activity.

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall's precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.