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Luna-Solorza JM, Ayala-Zavala JF, Cruz-Valenzuela MR, González-Aguilar GA, Bernal-Mercado AT, Gutierrez-Pacheco MM, Silva-Espinoza BA. Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces. Pathogens 2023; 12:1245. [PMID: 37887761 PMCID: PMC10609779 DOI: 10.3390/pathogens12101245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/28/2023] Open
Abstract
This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.52 mg mL-1. In addition, damage to stainless-steel surfaces following disinfection treatments was assessed by weight loss analysis and via visual inspection using light microscopy. Compared to the other treatments, oregano oil caused the least damage to stainless steel (~0.001% weight loss), whereas sodium hypochlorite caused the most severe damage (0.00817% weight loss) when applied at 0.5 mg mL-1. Moreover, oregano oil also had an apparent protective impact on the stainless steel as weight losses were less than for the control surfaces (distilled water only). On the other hand, sodium hypochlorite caused the most severe damage to stainless steel (0.00817% weight loss). In conclusion, oregano oil eliminated monoculture biofilms of two important foodborne pathogens on 304 stainless-steel surfaces, while at the same time minimizing damage to the surfaces compared with conventional disinfectant treatments.
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Affiliation(s)
- Jesus M. Luna-Solorza
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - M. Reynaldo Cruz-Valenzuela
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - Ariadna T. Bernal-Mercado
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora. Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico;
| | - M. Melissa Gutierrez-Pacheco
- Ciencias de la Salud, Universidad Estatal de Sonora, Campus San Luis Rio Colorado, Carretera San Luis Rio Colorado-Sonoyta Km 6.5. Col. Industrial CP, San Luis Río Colorado 83430, Sonora, Mexico;
| | - Brenda A. Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
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Segundo-Lara V, Bernal-Mercado AT, Tapia-Rodríguez MR, Ayala-Zavala JF, Silva-Espinoza BA, González-Aguilar GA, Robles-Ozuna LE, Enciso-Martínez Y, Cruz-Valenzuela MR. Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01419-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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Ortega-Ramirez LA, Silva-Espinoza BA, Vargas-Arispuro I, Gonzalez-Aguilar GA, Cruz-Valenzuela MR, Nazzaro F, Ayala-Zavala JF. Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables. J Sci Food Agric 2017; 97:2166-2173. [PMID: 27611358 DOI: 10.1002/jsfa.8025] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 08/06/2016] [Accepted: 09/04/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the idea that their combination can increase their efficacy. RESULTS Major constituents of C. citratus were geranial and neral, while A. cepa presented dipropyl disulfide and dipropyl trisulfide. Cymbopogon citratus and A. cepa EOs inhibited the in vitro growth of Escherichia coli O157:H7 (minimal inhibitory concentrations of 2.21 and 5.13 g L-1 respectively), Salmonella Choleraesuis (3.04 and 1.28 g L-1 ), Listeria monocytogenes (1.33 and 2.56 g L-1 ) and Staphylococcus aureus (0.44 and 5.26 g L-1 ). Application of the EO combination to spinach caused a greater reduction in E. coli (2.34 log colony-forming units (CFU) g-1 ), S. Choleraesuis (2.94 log CFU g-1 ), L. monocytogenes (2.06 log CFU g-1 ) and S. aureus (1.37 log CFU g-1 ) compared with higher doses of individual EOs; a similar effect was observed for romaine lettuce. Individual and combined EOs caused a reduction in flavor acceptability level; however, no significant differences were found among odor acceptability of control vegetables and those treated with the EO combination and C. citratus EO. CONCLUSION Leafy vegetables treated with the EO combination showed higher antibacterial protection and odor acceptability compared with individual EO treatments. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Luis A Ortega-Ramirez
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Brenda A Silva-Espinoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Irasema Vargas-Arispuro
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma 64, I-83100, Avellino, Italy
| | - J Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
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Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, Leyva JM, Siddiqui MW, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Ayala-Zavala JF. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. Crit Rev Food Sci Nutr 2017; 56:1717-27. [PMID: 25763467 DOI: 10.1080/10408398.2013.800832] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
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Affiliation(s)
- I Rodriguez-Garcia
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - B A Silva-Espinoza
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - L A Ortega-Ramirez
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J M Leyva
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - M W Siddiqui
- b Department of Food Science and Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar India
| | - M R Cruz-Valenzuela
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - G A Gonzalez-Aguilar
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J F Ayala-Zavala
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
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Rodriguez-Garcia I, Cruz-Valenzuela MR, Silva-Espinoza BA, Gonzalez-Aguilar GA, Moctezuma E, Gutierrez-Pacheco MM, Tapia-Rodriguez MR, Ortega-Ramirez LA, Ayala-Zavala JF. Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. J Sci Food Agric 2016; 96:3772-3778. [PMID: 26676868 DOI: 10.1002/jsfa.7568] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/30/2015] [Accepted: 12/09/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) . CONCLUSION Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Isela Rodriguez-Garcia
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Brenda A Silva-Espinoza
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Edgar Moctezuma
- Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA
| | - M Melissa Gutierrez-Pacheco
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Melvin R Tapia-Rodriguez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Luis A Ortega-Ramirez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - J Fernando Ayala-Zavala
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
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