Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review

Posgay, Miklós; Greff, Babett; Kapcsándi, Viktória; Lakatos, Erika

doi:10.1016/j.heliyon.2022.e10812

Cited by 16 publications

(7 citation statements)

References 169 publications

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“…There are approximately 17,500 aromatic plant species throughout the world, either cultivated or collected in the wild, that are greatly used for cosmetic, preservation, flavoring, therapeutic, and pharmacologic purposes [ 105 , 106 , 107 , 108 ]. These herbs are responsible for the synthesis of a multitude of secondary metabolites (e.g., flavonoids, phenol compounds, terpenes, and nitrogen-containing chemicals), which are formed from primary compounds [ 47 , 109 , 110 ].…”

Section: Aromatic Plants As Biocontrol Agentsmentioning

confidence: 99%

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

Greff

Sáhó

Lakatos

et al. 2023

Plants

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Soil-borne phytopathogens can have detrimental effects on both cereal and horticultural crops resulting in serious losses worldwide. Due to their high efficiency and easy applicability, synthetic pesticides are still the primary choice in modern plant disease control systems, but stringent regulations and increasing environmental concerns make the search for sustainable alternatives more pressing than ever. In addition to the incorporation of botanicals into agricultural practices, the diversification of cropping systems with aromatic and medicinal plants is also an effective tool to control plant diseases through providing nutrients and shaping soil microbial communities. However, these techniques are not universally accepted and may negatively affect soil fertility if their application is not thoroughly controlled. Because the biocontrol potential of aromatic and medicinal plants has been extensively examined over the past decades, the present study aims to overview the recent literature concerning the biopesticide effect of secondary metabolites derived from aromatic and medicinal plants on important soil-borne plant pathogens including bacteria, fungi, and nematodes. Most of the investigated herbs belong to the family of Lamiaceae (e.g., Origanum spp., Salvia spp., Thymus spp., Mentha spp., etc.) and have been associated with potent antimicrobial activity, primarily due to their chemical constituents. The most frequently tested organisms include fungi, such as Rhizoctonia spp., Fusarium spp., and Phytophthora spp., which may be highly persistent in soil. Despite the intense research efforts dedicated to the development of plant-based pesticides, only a few species of aromatic herbs are utilized for the production of commercial formulations due to inconsistent efficiency, lack of field verification, costs, and prolonged authorization requirements. However, recycling the wastes from aromatic and medicinal plant-utilizing industries may offer an economically feasible way to improve soil health and reduce environmental burdens at the same time. Overall, this review provides comprehensive knowledge on the efficiency of aromatic herb-based plant protection techniques, and it also highlights the importance of exploiting the residues generated by aromatic plant-utilizing sectors as part of agro-industrial processes.

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Section: Aromatic Plants As Biocontrol Agentsmentioning

confidence: 99%

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

Greff

Sáhó

Lakatos

et al. 2023

Plants

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“…Besides, as high concentrations of EOs could lead to undesirable sensorial changes in chicken meat, it is suggested that a higher concentration of EOs be added to the edible flms or packaging materials [34] or alternatively use the active constituents of an EO rather than the EO itself [31]. Moreover, the encapsulation of EOs is recommended as a commercially available technology that minimizes the undesirable sensory changes in meat products without reducing their efects [15].…”

Section: Sensory Evaluation Of Chicken Breastmentioning

confidence: 99%

“…Moreover, the use of thyme and rosemary EOs in both nonencapsulated and encapsulated forms has been efective in the control of oxidation and microbial growth. It was reported that nonencapsulated rosemary EO had stronger antioxidant activity than the encapsulated EO and greater antimicrobial efect against E. coli, but the encapsulated thyme EO had better antioxidant and antibacterial efects against Enterobacteriaceae, Staphylococcus aureus, yeasts, and molds in comparison with the free EO [14,15].…”

Section: Introductionmentioning

confidence: 99%

Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast

Piruz

Khani

2022

Journal of Food Quality

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This study aimed to compare the effects of thyme and rosemary essential oils (EOs) with vacuum packaging on shelf life extension and organoleptic properties of chicken breast meat. For this purpose, two concentrations of 0.1% and 0.3% (v/w) from thyme and rosemary EOs were added individually to fresh chicken breast samples, packed under vacuum conditions, and stored at 4°C for 12 days. All the samples were evaluated for microbiological, physicochemical, and sensory properties at 3-day intervals. The results showed that the thyme EO treatments, especially at 0.3% concentration, significantly reduced both total and psychrotrophic colony counts, and they were more effective in reducing microbial counts compared to rosemary EO treatments. Moreover, thyme EO significantly controlled Escherichia coli growth in treated samples. TBA values in treated samples with thyme EOs were significantly less than in rosemary EOs and control samples. Results indicated that rosemary EO treatments had the lowest pH during 12 days. Colorimetric and organoleptic analysis of the samples showed statistical differences on various days. In the EOs-treated chicken breasts, the color and texture of the samples improved compared to controls, but the taste and odor were not desired at the higher concentration of thyme and rosemary EOs.

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“…In addition, pathogenic bacteria cause foodborne illnesses. Consequently, controlling fat oxidation and microbial growth is imperative for extending shelf life, maintaining quality, and ensuring the safety of food products [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate

Asghari-Varzaneh,

Sharifian-Mobarakeh,

Shekarchizadeh

2024

Heliyon

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Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review

Cited by 16 publications

References 169 publications

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast

Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate

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