Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria

Abstract

The development of new technologies such as artificial intelligence (AI), wet extrusion, and mimicking has led to a significant evolution of the food industry, consumer perceptions, and environmental protection policies. These drivers have influenced the plant-based market, leading to a significant increase in the production of plant-based products in the last five years (Aschemann-Witzel et al., 2020). Some of these products include plant-based burgers (De Marchi et al., 2021), sausages (Estell et al., 2021), alternative dairy products (milk, yoghurts, creams, and cheese) (Paul et al., 2020), alternative products for eggs such as crumbled eggs (McClements & Grossmann, 2021), and mayonnaise (Alu'datt et al., 2017).A common problem with plant-based products is the lack of description in sanitary legislation (e.g., CODEX Alimentarius, Chilean Food Safety Manual [RSA], EFSA documents, and others).Currently, plant-based products do not appear as a category, and their food safety description is determined based on rigorous risk analysis considering the closer descriptors found in the CODEX.In this regard, one problem is that the typical microorganisms described as risk are based on public health issues but not necessarily on product stability. Additionally, most plant-based products

Evaluation of preharvest and postharvest factors on forage crop quality, physiology, and ensiling characteristics

“…Compared with other active components of plant essential oil, cinnamaldehyde has the strongest inhibitory activity on the synthesis of aflatoxin and ochratoxin. The minimal inhibitory concentration of cinnamaldehyde against F. oxysporum and F. gramineum is 0.8 mg/mL, and its minimal inhibitory concentration against spoilage yeast is 0.31-1.25 mg/mL (Muñoz-Gonzaĺez et al, 2022). However, its minimal inhibitory concentration against lactic acid bacteria varies, with a minimal inhibitory concentration of 5 mg/ mL against Lactobacillus sakei and a minimum inhibitory concentration of 50 mg/mL against Lactobacillus brucei (Sameza et al, 2016;Sharma et al, 2017;Muñoz-Gonzaĺez et al, 2022).…”

“…A number of reports have shown that peppermint essential oil inhibits the cell activity of S. aureus (Kang et al, 2019), Candida albicans, Pseudomonas aeruginosa (Mahboubi and Kazempour, 2014), Helicobacter pylori, and Salmonella enteritidis (Imai et al, 2001). The in vitro antiaflatoxin concentration of menthol is 1.0 mg/mL, while menthol stereoisomers and menthone do not show evident antitoxin function, which is related to their structural types (Ownagh et al, 2010;Muñoz-Gonzaĺez et al, 2022). Peppermint essential oil has weaker bacteriostatic and fungistatic activity than menthol.…”

Preparation of Laser-Ablated Ag Nanoparticle–MMT Clay-Based Beeswax Antibiofilm Coating

“…Recently, chitosan and its methylated derivatives have been reported to be active as antimicrobials to inhibit Lentilactobacillus parabuchneri biofilms [6]. In another study, an oregano-derived essential oil showed antimicrobial activity against L. parabuchneri [7].…”