Chemical profile, antibacterial, antioxidant, and anisakicidal activities of Thymus zygis subsp. gracilis essential oil and its effect against Listeria monocytogenes

Bouymajane, Aziz; Filali, Fouzia Rhazi; Ed-Dra, Abdelaziz; Aazza, Mustapha; Nalbone, Luca; Giarratana, Filippo; Alibrando, Filippo; Miceli, Natalizia; Mondello, Luigi; Cacciola, Francesco

doi:10.1016/j.ijfoodmicro.2022.109960

Cited by 11 publications

(13 citation statements)

References 56 publications

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“…Given the antimicrobial properties, the use of propolis was proposed as a natural preservative in foods against spoilage microorganisms to extend their shelf-life or against different foodborne pathogens [12]. This is in line with new consumer trends that, over the last few years, have increasingly demanded natural alternatives to conventional synthetic additives used in food production [13,14]. Propolis has been used in foods according to different formulations and the use of ethanolic extracts is one of the most proposed [15].…”

Section: Introductionmentioning

confidence: 97%

Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia

et al. 2023

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In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia against different ATCC and wild bacterial strains were evaluated. In situ antimicrobial activity and sensory influence of different EEP concentrations (0.5% and 1%), also in combination with 1% vinegar, were evaluated in chilled vacuum-packed salmon tartare. Furthermore, a challenge test was performed on salmon tartare experimentally contaminated with Listeria monocytogenes and treated with the different EEP formulations. The in vitro antimicrobial and antibiofilm activity was observed only against Gram-positive bacteria, such as L. monocytogenes and S. aureus, both ATCC and wild. Results of the in situ analyses revealed significant antimicrobial activity against aerobic colonies, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp. only when the EEP was used at 1% and in combination with 1% vinegar. The 1% EEP in combination with 1% vinegar was the most effective treatment also against L. monocytogenes, although 0.5% and 1% EEP used alone also showed antilisterial effects. After 7 days of storage, the sensory influence on odor, taste and color of salmon tartare was negligible for all EEP formulations. In this background, results obtained confirmed the antimicrobial efficacy of propolis which could be proposed as a suitable biopreservative to ensure safety and improve the quality of food.

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Section: Introductionmentioning

confidence: 97%

Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia

et al. 2023

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“…Tagetes minuta and Thymus zygis subsp. gracilis inactivated Anisakis in 2 and 4 h at 1% and 0.01% solutions, respectively (Bouymajane et al., 2022 ; Giarratana, Muscolino, Ziino, Giuffrida, et al., 2017 ). Nutmeg ( Myristica fragans ) essential oil had larvicidal activity (i.e.…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3

Koutsoumanis,

Allende,

Alvarez‐Ordóñez

et al. 2024

EFS2

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Surveillance data published since 2010, although limited, showed that there is no evidence of zoonotic parasite infection in market quality Atlantic salmon, marine rainbow trout, gilthead seabream, turbot, meagre, Atlantic halibut, common carp and European catfish. No studies were found for greater amberjack, brown trout, African catfish, European eel and pikeperch. Anisakis pegreffii, A. simplex (s. s.) and Cryptocotyle lingua were found in European seabass, Atlantic bluefin tuna and/or cod, and Pseudamphistomum truncatum and Paracoenogonimus ovatus in tench, produced in open offshore cages or flow-through ponds or tanks. It is almost certain that fish produced in closed recirculating aquaculture systems (RAS) or flowthrough facilities with filtered water intake and exclusively fed heat-treated feed are free of zoonotic parasites. Since the last EFSA opinion, the UV-press and artificial digestion methods have been developed into ISO standards to detect parasites in fish, while new UV-scanning, optical, molecular and OMICs technologies and methodologies have been developed for the detection, visualisation, isolation and/or identification of zoonotic parasites in fish. Freezing and heating continue to be the most efficient methods to kill parasites in fishery products. High-pressure processing may be suitable for some specific products. Pulsed electric field is a promising technology although further development is needed. Ultrasound treatments were not effective. Traditional dry salting of anchovies successfully inactivated Anisakis. Studies on other traditional processes -air-drying and double salting (brine salting plus dry salting) -suggest that anisakids are successfully inactivated, but more data covering these and other parasites in more fish species and products is required to determine if these processes are always effective. Marinade combinations with anchovies have not effectively inactivated anisakids. Natural products, essential oils and plant extracts, may kill parasites but safety and organoleptic data are lacking. Advanced processing techniques for intelligent gutting and trimming are being developed to remove parasites from fish.

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“…Due to their safety, potent antibacterial properties, and pleasant aroma, they are frequently utilized as natural alternative to chemical preservatives in the food and cosmetics industries. The major components, antibacterial properties, and anti-biofilms mechanisms of several EOs reported in the past two years have been summarized in Table 2 [ [70] , [71] , [72] , [73] , [74] , [75] , [76] , [77] , [78] ]. The quality of EOs, however, can be influenced by various environmental factors such as their geographical origin, sunlight exposure, duration of light exposure, and timing of harvest.…”

Section: Destroying Mature Biofilmsmentioning

confidence: 99%

“… [ 77 ] Thymus zygis subsp. gracilis EO Lamiaceae p -cymene (25.98 ± 0.07%), thymol (22.64 ± 0.06%), carvacrol (21.28 ± 0.06%), and γ-terpinene (11.01 ± 0.03%) L. monocytogenes 0.02% (v/v) – 0.02% (v/v) – – [ 78 ] …”

Section: Destroying Mature Biofilmsmentioning

confidence: 99%

Strategies and materials for the prevention and treatment of biofilms

Kang,

Yang,

et al. 2023

Materials Today Bio

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Chemical profile, antibacterial, antioxidant, and anisakicidal activities of Thymus zygis subsp. gracilis essential oil and its effect against Listeria monocytogenes

Cited by 11 publications

References 56 publications

Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia

Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia

Re‐evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3

Strategies and materials for the prevention and treatment of biofilms

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