The aim of this study was to determine the total phenolic content (TPC), flavonoids (TFC), phenolic composition, and in vitro antioxidant activity of olive leaf extract of five cultivars (Caiazzana, Frantoio, Leccino, Ortice, and Coratina) from the Campania Region (Italy) during three harvest-times (March, June, and November). Different microwave powers, treatment-times, and three solvents (methanol, ethanol, and water) in different proportions were tested. Our results show that the TPC is not affected by the different MAE conditions but by the cultivar and the harvest-time. Instead, the TFC content also depends on the solvent used; with EtOH:H 2 O (70:30) and MetOH:H 2 O (80:20) giving higher yields than H 2 O alone. The Caiazzana and Coratina cultivars harvested in March showed the highest TPC compared with other cultivars, and they were also particularly rich in oleuropein. These cultivars showed the highest antioxidant activity, as indicated by the DPPH and hemolysis tests. In conclusion, cultivar and harvest time influence the polyphenol and flavonoid content of the olive leaf.

Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study’s purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs’ chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.

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Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin. Thanks to their antimicrobial properties against pathogenic and food spoilage microorganisms, EOs have shown good potential for use as alternative food additives, also to counteract biofilm-forming bacterial strains, the spread of which is considered to be among the main causes of the increase in foodborne illness outbreaks. In this context, the aim of this study has been to define the antibacterial and antibiofilm profile of thyme (Thymus vulgaris L.) essential oil (TEO) against widespread foodborne pathogens, Salmonella enterica subsp. enterica serovar Typhimurium and Bacillus cereus. TEO chemical composition was analyzed through gas chromatography-mass spectrometry (GC-MS). Preliminary in vitro antibacterial tests allowed to qualitatively verify TEO efficacy against the tested foodborne pathogens. The subsequent determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values allowed to quantitatively define the bacteriostatic and bactericidal effects of TEO. To evaluate the ability of essential oils to inhibit biofilm formation, a microplate assay was performed for the bacterial biofilm biomass measurement. Results suggest that TEO, rich in bioactive compounds, is able to inhibit the growth of tested foodborne bacteria. In addition, the highlighted in vitro anti-biofilm properties of TEO suggest the use of this natural agent as a promising food preservative to counteract biofilm-related infections in the food industry.

Here, the olive leaf extract (OLE) rich in polyphenols was employed as a prebiotic agent, together with Lactobacillus reuteri and Bacillus clausii, to develop synbiotics. The prebiotic effect of olive leaf extract on the probiotic strains was tested at concentrations of 0, 50, 100, 400, and 1000 μg mL−1, and also 20 and 40 mg mL−1. Olive leaf extract at 40 mg mL−1 showed the best prebiotic activity on L. reuteri and B. clausii. A basal diet and two experimental synbiotic-containing diets were prepared. The synbiotic diets were manufactured by adding to the basal diet 5 × 106 CFU g−1 L. reuteri + 5 × 106 CFU g−1 B. clausii + 0.25 mg g−1 OLE and 1 × 107 CFU g−1 L. reuteri + 1 × 107 CFU g−1 B. clausii + 0.25 mg g−1 OLE. The diets were administered to the freshwater crayfish Astacus astacus (1.35 ± 0.04 g) in an 84-day feeding trial. The diet containing 5 × 106 CFU g−1 L. reuteri + 5 × 106 CFU g−1 B. clausii + 0.25 mg g−1 OLE significantly improved (p < 0.05) final weight, specific growth rate, body condition, and survival rate. A significant growth of Enterobacteriaceae, which include strains with proven beneficial activities for intestinal health and general animal welfare, significantly increased in crayfish fed with synbiotics. The obtained results could be suitable for functional feed development in crayfish farming.