Essential oils have great potential in the field of the food industry as they can effectively prevent the presence of several bacterial and fungal pathogens. Essential oils are complex volatile compounds, synthesized naturally in different plant parts during the process of the secondary metabolism. The main goal of this work is to perform a qualitative evaluation of the antibacterial properties of 24 chemotyped essential oils against the growth of Bacillus subtillis. These Gram-positive bacteria are responsible for “rope” disease in bread preservation processes. The study was carried out using the method of disk-diffusion in agar. Biological activity was observed in five essential oils: Cymbopogon martinii var. motia, Thymus vulgaris QT Linanol, Thymus satureioides, Mentha piperita and Eugenia caryophyllus. The first three have in common the presence of some mono terpenic derivatives—Geraniol, Linalool and Carvacrol, respectively—with strong antimicrobial effects. The Cymbopogon martinii essential oil is one of the botanicals with the highest geraniol content (up to 80.53%) and showed more activity antimicrobial than the others. A contributing role of this knowledge could be the design of Cymbopogon martinii essential oil formula, which can be used in bakery industry as a preservative, such as nano-encapsulation for bakery doughs, active packaging of baked products or surface disinfectants.
Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.
Essential oils have great potential in the field of food industry as they effectively prevent the presence of several bacterial and fungal pathogens. Essential oils are complex volatile compounds, synthesized naturally in different plant parts during the process of secondary metabolism. The main goal of this work was to perform a qualitative evaluation antibacterial properties of 24 chemotyped essential oils against the growth of Bacillus subtillis. This gram positive bacteria is responsible for "rope" disease in bread preservation processes. The study was carried out using disk-diffusion in agar method. Biological activity was observed in five essential oils from Cymbopogon Martinii var. motia, Thymus vulgaris QT Linanol, Thymus satureioides, Mentha piperita and Eugenia caryophyllus. The first three have in common the presence of some mono terpenic derivatives such as Geraniol, Linalool and Carvacrol respectively with strong antimicrobial effect. The Cymbopogon Martinii essential oil, is one of the botanicals with the highest geraniol content (up to 80,53 %), showed more activity antimicrobial than the others. A contributing role of this knowledge could be the design of Cymbopogon Martinii essential oil formula, can be used in bakery industry as preservative, such as nano-encapsulation for bakery doughs, active packaging of baked products or surface disinfectants.
Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.