Antimicrobial activity between Coriandrum sativum seed and Cuminum cyminum essential oils against foodborne pathogens: A multi-ligand molecular docking simulation

Noshad, Mohammad; Behbahani, Behrooz Alizadeh; Nikfarjam, Zahra; Zargari, Farshid

doi:10.1016/j.lwt.2023.115217

Cited by 4 publications

(1 citation statement)

References 29 publications

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“…The antimicrobial activity of essential oils from Coriandrum sativum L. seeds was evaluated against specific foodborne pathogens, including Streptococcus pyogenes, Listeria monocytogenes, Bacillus subtilis, Enterobacter aerogenes, Salmonella typhimurium, and Shigella dysenteriae. The findings demonstrated the presence of significant antibacterial activity, implying coriander's potential as a food preservative when combined with essential oils from Cuminum cyminum L. [106].…”

Section: Coriandermentioning

confidence: 90%

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Sulieman,

Abdallah,

Alanazi

et al. 2023

Pharmaceuticals

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Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

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Section: Coriandermentioning

confidence: 90%