Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

Al‐Maqtari, Qais Ali; Mahdi, Amer Ali; Al‐Ansi, Waleed; Wei, Minping; Yanyu, Zhou; Phyo, Hsu Mon; Galeboe, Obakeng; Yao, Weirong

doi:10.1007/s11101-021-09776-y

Cited by 40 publications

(28 citation statements)

References 222 publications

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“…The search for new antimicrobial food additives is a topic that has been attracting increasing attention over the past few years, since foodborne resistant diseases are one of the most important public health problems associated with the risk of emergence of multidrug-resistant bacterial strains in the food chain [ 53 ]. As a result, there is a raising demand for natural plant-derived preservatives because they are perceived as more natural and safe [ 54 , 55 , 56 ]. To evaluate a potential use of WRSP as food preservative, we evaluated its ability to inhibit the growth of undesirable microorganisms generally associated with foods [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder

Mannino

Serio

Gaglio

et al. 2022

Foods

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In the context of the contemporary research on sustainable development and circular economy, the quest for effective strategies aimed at revaluation of waste and by-products generated in industrial and agricultural production becomes important. In this work, an ethanolic extract from red raspberry (Rubus idaeus) seed waste (WRSP) was evaluated for its phytochemical composition and functional properties in term of antioxidative, antiproliferative, and antimicrobial activities. Chemical composition of the extract was determined by both HPLC-ESI-MS/MS and spectrophotometric methods. Phytochemical analysis revealed that flavan-3-ols and flavonols were the major phenolic compounds contained in WRSP. The extract demonstrated very high radical-scavenging (4.86 ± 0.06 µmol TE/DW) and antioxidant activity in a cell-based model (0.178 ± 0.03 mg DW/mL cell medium). The WRSP extract also exhibited antiproliferative activity against three different epithelial cancer cell lines (MCF-7, HepG2, and HeLa cells) in a dose-dependent manner. Finally, microbiological assays showed the absence of colonies of bacteria and microscopic fungi (yeasts and molds) and revealed that the WRSP extract has a large inhibition spectrum against spoilage and pathogenic bacteria, without inhibitory activity against pro-technological bacteria. In conclusion, the obtained results show that WRSP is a rich source of phytochemical compounds exerting interesting biological activities. For these reasons WRSP could find applications in the nutritional, nutraceutical, and pharmacological fields.

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Section: Resultsmentioning

confidence: 99%

Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder

Mannino

Serio

Gaglio

et al. 2022

Foods

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“…The majority of the NEs active compounds are EOs or other phenolic compounds, which are found to have a high affinity as antioxidants [40]. Sunflower and Zataria multiflora EOs have been seen to prevent the oxidation and hydrolysis of free fat and lipids in meat (called "marbling") [41][42][43].…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Nanoemulsion Application in Meat Product and Its Functionality: Review

Ujilestari¹,

Febrisiantosa²,

Sholikin³

et al. 2022

J Anim Sci Technol

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ORCID (for more information, please visit https://orcid.org)Tri Ujilestari (https://orcid.org/0000-0003-2244-9354) Andi Febrisiantosa (https://orcid.org/0000-0001-8664-4189) Mohammad Miftakhus Sholikin (https://orcid.org/0000-0001-8677-6982) Rina Wahyuningsih (https://orcid.org/0000-0003-4810-7766) Teguh Wahyono (https://orcid.org/0000-0002-5433-5952) Competing interestsNo potential conflict of interest relevant to this article was reported. Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.Not applicable.

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“…Due to increasing consumer demands to reduce the use of synthetic chemicals in food, intense pressure to innovate and to provide natural alternatives has been felt all over the food industry [ 13 ]. The application of nontoxic, edible preservatives to extend shelf-life and inhibit bacterial proliferation in seafood has been the focus of several recent studies [ 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

Rezende

Barbosa

Gomes

et al. 2022

Foods

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Seafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacterial proliferation of several foods has been a hot topic. Consequently, this work aimed to perform the microbiological characterization of squid and shrimp skewers during their shelf-life (five days) and evaluate the susceptibility of randomly isolated microorganisms to several natural edible compounds so that their application for the preservation and shelf-life extension of the product might be analyzed in the future. The product had considerably high total microorganisms loads of about 5 log CFU/g at day zero and 9 log CFU/g at day five. In addition, high bacterial counts of Pseudomonas spp., Enterobacterales, and lactic acid bacteria (LAB) were found, especially on the last day of storage, being Pseudomonas the dominant genus. However, no Escherichia coli or Listeria monocytogenes were detected on the analyzed samples. One hundred bacterial isolates were randomly selected and identified through 16s rRNA sequencing, resulting in the detection of several Enterobacterales, Pseudomonas spp., and LAB. The antibacterial activity of carvacrol, olive leaf extract, limonene, Citrox®, different chitosans, and ethanolic propolis extracts was evaluated by the agar diffusion method, and the minimum inhibitory concentration was determined only for Citrox® since only this solution could inhibit all the identified isolates. At concentrations higher than or equal to 1.69% (v/v), Citrox® demonstrated bacteriostatic and bactericidal activity to 97% and 3% of the isolates, respectively. To our knowledge, there are no available data about the effectiveness of this commercial product on seafood isolates. Although preliminary, this study showed evidence that Citrox® has the potential to be used as a natural preservative in these seafood products, improving food safety and quality while reducing waste. However, further studies are required, such as developing a Citrox®-based coating and its application on this matrix to validate its antimicrobial effect.

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Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

Cited by 40 publications

References 222 publications

Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder

Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder

Nanoemulsion Application in Meat Product and Its Functionality: Review

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

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