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Efficiency of chemical composition of some essential oils against Botrytis cinerea, the pathogen of post-harvest strawberry fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01133-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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ALMEIDA PD, BLANCO-PASCUAL N, ROSOLEN D, CISILOTTO J, CRECZYNSKI-PASA T, LAURINDO J. Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Essential oil from the leaves of
Elsholtzia communis
(Collett & Hemsl.) Diels from North East India: Studies on chemical profiling, antimicrobial, cytotoxic and ACE inhibitory activities. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3677] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10228103] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.
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Navarro-Segura L, Ros-Chumillas M, Martínez-Hernández GB, López-Gómez A. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4601-4611. [PMID: 32419139 DOI: 10.1002/jsfa.10520] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/05/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An innovative pilot-plant packaging was developed and evaluated for applying oregano essential oil (OEO) vapours in conditions of high vacuum for exploring the antimicrobial effect of essential oil vapours applied immediately before packaging of fish fillets. Farmed sea bream (Sparus aurata) fresh fillets have been used as a model for validating this new technology. These fillets, as a refrigerated product under modified atmosphere packaging (MAP), have a relatively short shelf life (12-14 days) mainly due to the fast microbial growth. The effects of conventional OEO dippings [pretreatment dipping (0.1% of OEO) of whole fish (T1) and filleted sea bream (T2)] were compared with the OEO application in vapour phase (67 μL L-1 ) under vacuum (5-10 hPa) immediately before MAP fillet packaging (T3). RESULTS T3/T2 samples showed the lowest microbial growth after 28 days at 4 °C, with loads up to 1/2.6 log units for Enterobacteria/lactic acid bacteria compared to untreated samples. The initial trimethylamine nitrogen (TMA-N) content (2.6 mg kg-1 ) increased in T1 and T2/T3 samples by 9.6 and 6/7 units, respectively, after 28 days. Quality Index Method (QIM) better reflected the fish fillets shelf life than texture and colour measurements. The shelf life of T3/T2 samples was established in at least 28 days (4 °C), while the QIM threshold (6) was exceeded after 7/21 days in untreated/T1 fillets. CONCLUSION The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
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Císarová M, Hleba L, Medo J, Tančinová D, Mašková Z, Čuboň J, Kováčik A, Foltinová D, Božik M, Klouček P. The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107007] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Velázquez-Nuñez MJ, Avila-Sosa R, Palou E, López-Malo A. Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.09.029] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Avila-Sosa R, Palou E, Jiménez Munguía MT, Nevárez-Moorillón GV, Navarro Cruz AR, López-Malo A. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films. Int J Food Microbiol 2012; 153:66-72. [DOI: 10.1016/j.ijfoodmicro.2011.10.017] [Citation(s) in RCA: 140] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 10/03/2011] [Accepted: 10/22/2011] [Indexed: 11/26/2022]
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Chaudhari LKD, Jawale BA, Sharma S, Sharma H, Kumar CDM, Kulkarni PA. Antimicrobial activity of commercially available essential oils against Streptococcus mutans. J Contemp Dent Pract 2012; 13:71-4. [PMID: 22430697 DOI: 10.5005/jp-journals-10024-1098] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
INTRODUCTION Many essential oils have been advocated for use in complementary medicine for bacterial and fungal infections. However, few of the many claims of therapeutic efficacy have been validated adequately by either in vitro testing or in vivo clinical trials. OBJECTIVE To study the antibacterial activity of nine commercially available essential oils against Streptococcus mutans in vitro and to compare the antibacterial activity between each material. METHODOLOGY Nine pure essential oils; wintergreen oil, lime oil, cinnamon oil, spearmint oil, peppermint oil, lemongrass oil, cedarwood oil, clove oil and eucalyptus oil were selected for the study. Streptococcus mutans was inoculated at 37ºC and seeded on blood agar medium. Agar well diffusion assay was used to measure antibacterial activity. Zone of inhibition was measured around the filter paper in millimeters with vernier caliper. RESULTS Cinnamon oil showed highest activity against Streptococcus mutans followed by lemongrass oil and cedarwood oil. Wintergreen oil, lime oil, peppermint oil and spearmint oil showed no antibacterial activity. CONCLUSION Cinnamon oil, lemongrass oil, cedarwood oil, clove oil and eucalyptus oil exhibit antibacterial property against S. mutans. CLINICAL SIGNIFICANCE The use of these essential oils against S. mutans can be a viable alternative to other antibacterial agents as these are an effective module used in the control of both bacteria and yeasts responsible for oral infections.
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Gómez-Sánchez A, Palou E, López-Malo A. Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer) essential oil on the growth of Aspergillus flavus by gaseous contact. J Food Prot 2011; 74:2192-8. [PMID: 22186064 DOI: 10.4315/0362-028x.jfp-11-308] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antifungal activity of Mexican oregano (Lippia berlandieri Schauer) essential oil by gaseous contact on the growth of Aspergillus flavus at selected essential oil concentrations (14.7, 29.4, 58.8, or 117.6 μl of essential oil per liter of air) and temperatures (25, 30, or 35°C) was evaluated in potato dextrose agar formulated at water activity of 0.98 and pH 4.0. Mold growth curves were adequately fitted (0.984 < R(2) < 0.999) by the modified Gompertz model. The effect of the independent variables (concentration of essential oil and temperature) on the estimated model parameters (reciprocal of growth rate [1/ν(m)] and lag time [λ]) were evaluated through polynomial equations. Both ν(m) and λ were significantly (P < 0.05) affected by the independent variables; ν(m) decreased and λ increased as essential oil concentration increased and temperature decreased, which suggests that Mexican oregano essential oil retards or inhibits mold germination stage. Further, minimum fungistatic and fungicide essential oil concentrations at 30 and 35°C were determined. Mexican oregano essential oil applied in gas phase exerts important antifungal activity on the growth of A. flavus, suggesting its potential to inhibit other food spoilage molds.
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Affiliation(s)
- Aída Gómez-Sánchez
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas, Puebla, Cholula, Puebla 72810, Mexico
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Fisher K, Phillips C, McWatt L. The use of an antimicrobial citrus vapour to reduceEnterococcussp. on salad products. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01992.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rakotonirainy MS, Juchauld F, Gillet M, Othman-Choulak M, Lavedrine B. The Effect of Linalool Vapour on Silver-Gelatine Photographs and Bookbinding Leathers. RESTAURATOR-INTERNATIONAL JOURNAL FOR THE PRESERVATION OF LIBRARY AND ARCHIVAL MATERIAL 2007. [DOI: 10.1515/rest.2007.95] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Inouye S, Nishiyama Y, Uchida K, Hasumi Y, Yamaguchi H, Abe S. The vapor activity of oregano, perilla, tea tree, lavender, clove, and geranium oils against a Trichophyton mentagrophytes in a closed box. J Infect Chemother 2007; 12:349-54. [PMID: 17235639 DOI: 10.1007/s10156-006-0474-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2006] [Accepted: 08/11/2006] [Indexed: 11/26/2022]
Abstract
The vapor activity of six essential oils against a Trichophyton mentagrophytes was examined using a closed box. The antifungal activity was determined from colony size, which was correlated with the inoculum size. As judged from the minimum inhibitory dose and the minimum fungicidal dose determined after vapor exposure for 24 h, the vapor activity of the six essential oils was ranked in the following order: oregano > clove, perilla > geranium, lavender, tea tree. The vapors of oregano, perilla, tea tree, and lavender oils killed the mycelia by short exposure, for 3 h, but the vapors of clove and geranium oils were only active after overnight exposure. The vapor of oregano and other oils induced lysis of the mycelia. Morphological examination by scanning electron microscope (SEM) revealed that the cell membrane and cell wall were damaged in a dose- and time-dependent manner by the action of oregano vapor, causing rupture and peeling of the cell wall, with small bulges coming from the cell membrane. The vapor activity increased after 24 h, but mycelial accumulation of the active oil constituents was maximized around 15 h, and then decreased in parallel with the decrease of vapor concentration. This suggested that the active constituent accumulated on the fungal cells around 15 h caused irreversible damage, which eventually led to cellular death.
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Affiliation(s)
- Shigeharu Inouye
- Teikyo University Institute of Medical Mycology, 256 Otsuka, Hachioji, Hachioji, Tokyo 192-0395, Japan.
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Inouye S, Uchida K, Abe S. Vapor activity of 72 essential oils against a Trichophyton mentagrophytes. J Infect Chemother 2006; 12:210-6. [PMID: 16944261 DOI: 10.1007/s10156-006-0449-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2006] [Accepted: 05/16/2006] [Indexed: 11/25/2022]
Abstract
For practical application for vapor therapy and fumigation, the vapor activity of 72 essential oils was screened against a Trichophyton mentagrophytes, using a closed box. The fungicidal activity, expressed as the minimum fungicidal dose (MFD), was determined from the colony size, which was correlated with the inoculum size. Oils containing phenol as the major component showed the most potent vapor activity, with an MFD of 1.56 microg/ml air. This was followed by oils with aldehyde as the major component, then by those with alcohol as the major component. The vapor activities of oils containing ketone, ester, and ether/oxide components were decreased, in that order. The oils that were rich in hydrocarbon components had the weakest activity. The same tendency was observed with the components themselves. Phenols and aldehydes exhibited the highest vapor activity, followed by alcohols, ketone, ester, ether/oxide, and hydrocarbon. There was a rough correlation between the vapor activity determined by the box vapor assay and the contact activity determined by agar diffusion assay. But oils containing sesquiterpenes showed weaker vapor activity than that expected from the contact activity. Based on the activity-chemical structure relationship, the 72 oils were classified into seven functional groups.
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Affiliation(s)
- Shigeharu Inouye
- Teikyo University Institute of Medical Mycology, 256 Otsuka, Hachioji, Tokyo 192-0395, Japan.
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