Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative

Coimbra, Alexandra; Carvalho, Filomena; Duarte, Ana Paula; Ferreira, Susana

doi:10.1016/j.ifset.2022.103077

Cited by 26 publications

(22 citation statements)

References 59 publications

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“…The efficiency of EO treatments might derive from their volatile compound action. Those compounds form a vapor phase that penetrates bacterial cells directly and eliminates the necessity for diffusion via the microorganism's medium (Ai et al, 2022; Coimbra et al, 2022; Zhang et al, 2016). The antimicrobial activities shown by CEO in this work are consistent with those reported for other EOs, including oregano, clove, and CEOs, and ICs (Ahmed et al, 2016; Ahmed et al, 2022; Ai et al, 2022; Dadalioglu & Evrendilek, 2004; Zhang et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rheology data displayed abnormalities in the rheograms with increasing CEO concentrations in encapsulates. X‐ray diffraction and Fourier transform infrared spectroscopy peaks demonstrated the formation of successful encapsulations. The cracks on the encapsulated surface were visualized through SEM, and a variation in topography was quantified by atomic force microscopy measurements. The INL/CEO encapsulates demonstrated antimicrobial activity against selected pathogens, namely Salmonella Typhimurium and Listeria monocytogenes. The produced encapsulates have the potential to be used as intermediary products for food, pharmaceuticals, and packaging.Practical applicationsEncapsulates effectively retain the bioactive compounds of essential oils in a complex and release them through controlled mechanisms. These encapsulates have significant industrial applications in active packaging, flavor retention, and pharmaceutics.

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Section: Resultsmentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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“…Antibiotics are commonly used in farms and clinical treatment to solve pathogen control problems, preservatives are often used as food additives in food production. − However, the effect of preservatives on the growth of MT and WT Salmonella has not been explored. After verifying the feasibility of the AlleLAMP assay, we used it to investigate the adoption of the mutant quinolone-resistant strain and the wild-type quinolone-sensitive strain under preservatives.…”

Section: Resultsmentioning

confidence: 99%

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Yuan,

Liu,

Deng

et al. 2023

ACS Sens.

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Single-nucleotide mutations (SNMs) in the bacterial genome may cause antibiotic resistance. The visualization of SNMs can indicate antibiotic resistance phenotypes at the single-cell level but remains challenging. Herein, we proposed an in situ allele-specific isothermal amplification proceeded inside cells, allowing us to image bacterial genes with single-nucleotide resolution. The primer for loop-mediated isothermal amplification (LAMP) was designed with artificial mismatch bases to serve as an allele-specific probe, endowing LAMP to specifically amplify genes with SNMs. Due to the high amplification efficiency of LAMP, the method termed AlleLAMP can generate high gain for imaging SNMs and precisely quantify mutated quinolone-resistant Salmonella in bacterial mixture. We utilized AlleLAMP to survey the selection of antibiotic resistance under the preservative stress and found that the mutant quinolone-resistant strain owned a survival advantage over the wild-type quinolonesensitive strain under the stress of preservatives. AlleLAMP can serve as a single-cell tool for analyzing the relationship between bacterial genotype and phenotype.

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“…In most of the recent studies, kinetic assays were also performed in order to reveal the course of the antilisterial effect [ 68 , 99 , 100 ]. Kinetic curves are necessary if molecular changes on genomic and proteomic levels, accompanying the antilisterial effect, are intended to be investigated [ 78 ].…”

Section: Essential Oils With Antilisterial Activitiesmentioning

confidence: 99%

Potential of Essential Oils in the Control of Listeria monocytogenes

Schneider,

Steinbach,

Putics

et al. 2023

Microorganisms

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Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.

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Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative

Cited by 26 publications

References 59 publications

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Single-Cell Genotyping of Single-Nucleotide Mutations Using In Situ Allele-Specific Loop-Mediated Isothermal Amplification

Potential of Essential Oils in the Control of Listeria monocytogenes

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