Essential oils in vapor phase as alternative antimicrobials: A review

Reyes-Jurado, Fátima; Navarro-Cruz, Addí Rhode; Ochoa‐Velasco, C.E.; Palou, Enrique; López‐Malo, Aurelio; Avila‐Sosa, Raúl

doi:10.1080/10408398.2019.1586641

Cited by 124 publications

(72 citation statements)

References 90 publications

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“…For bacteria, common methods are the use of inverted Petri dishes, polycarbonate apparatus with upper and lower chamber divided into wells and with O-rings, polycarbonate vial with upper and lower well with O-rings at the junction of the wells, and the agar plug assay [ 9 ]. However, in order to evaluate the antifungal activity of essential oils and their compounds, it is better to use hermetically sealed boxes due to slow growth rate of molds [ 9 ]. Pinto et al (2021) used plastic boxes tightly closed with the lid and sealed with parafilm to evaluate the antifungal action of RTO against Penicillium spp.…”

Section: Discussionmentioning

confidence: 99%

“…Interestingly, different studies demonstrated that EOs have a better antifungal effect in vapor phase rather than in liquid phase [ 7 , 8 ]. However, few studies identified the chemical compounds responsible for microbial inhibition/inactivation [ 9 ]. Although several studies reported the antifungal action of the main essential oil compounds (EOCs), such as thymol, carvacrol, p-cymene, cinnamaldehyde, eugenol, and citral, by direct contact assays [ 10 , 11 , 12 , 13 ], few studies focused on the EOCs antimicrobial action in vapor phase.…”

Section: Introductionmentioning

confidence: 99%

“…Although several studies reported the antifungal action of the main essential oil compounds (EOCs), such as thymol, carvacrol, p-cymene, cinnamaldehyde, eugenol, and citral, by direct contact assays [ 10 , 11 , 12 , 13 ], few studies focused on the EOCs antimicrobial action in vapor phase. The proportion of single compounds in the liquid phase is relatively stable, but volatile compounds, introduced in non-saturated environment, start to diffuse at different rates until they reach the equilibrium [ 9 ]. Therefore, their concentration in vapor phase could be different from that measured in the EO.…”

Section: Introductionmentioning

confidence: 99%

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Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase

et al. 2020

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The aim of this work was to evaluate the antifungal activity in vapor phase of thymol, p-cymene, and γ-terpinene, the red thyme essential oil compounds (RTOCs). The Minimum Inhibitory Concentration (MIC) of RTOCs was determined against postharvest spoilage fungi of the genera Botrytis, Penicillium, Alternaria, and Monilinia, by measuring the reduction of the fungal biomass after exposure for 72 h at 25 °C. Thymol showed the lowest MIC (7.0 µg/L), followed by γ-terpinene (28.4 µg/L) and p-cymene (40.0 µg/L). In the case of P. digitatum ITEM 9569, resistant to commercial RTO, a better evaluation of interactions among RTOCs was performed using the checkerboard assay and the calculation of the Fractional Inhibitory Concentration Index (FICI). During incubation, changes in the RTOCs concentration were measured by GC-MS analysis. A synergistic effect between thymol (0.013 ± 0.003 L/L) and γ-terpinene (0.990 ± 0.030 L/L) (FICI = 0.50) in binary combinations, and between p-cymene (0.700 ± 0.010 L/L) and γ-terpinene (0.290 ± 0.010 L/L) in presence of thymol (0.008 ± 0.001 L/L) (FICI = 0.19), in ternary combinations was found. The synergistic effect against the strain P. digitatum ITEM 9569 suggests that different combinations among RTOCs could be defined to control fungal strains causing different food spoilage phenomena.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase

et al. 2020

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“…It is colorless and transparent, soluble in organic solvents and highly volatile [1]. As a secondary metabolite produced by aromatic plants, the main components of plant essential oils are terpenes and aromatic compounds [2][3][4]. In the Middle Ages, the Arabs first obtained plant essential oils through steam and water extraction.…”

Section: Introductionmentioning

confidence: 99%

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Zhang

Luo

Wang³

et al. 2020

Polymers

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In order to improve the long-term effectiveness of essential oil, a double-layered microcapsule was prepared using the inclusion encapsulation method in this study, with β-cyclodextrin as its inner layer and chitosan and sodium alginate as its outer layer. The optimized preparation process was obtained through the response surface method. The morphology, particle size, encapsulation efficiency, thermal stability and sustained release effect of the double-layered microcapsules were characterized. The microcapsules were spherical, with a particle size distribution between 2–6 μm, and had good thermal stability within 250 °C. Their encapsulation efficiency can be up to 80%, and it can continuously release the active ingredients of the essential oil under normal temperature and high temperature conditions for a long time. In order to further examine the application effect of the double-layered microcapsule, it was loaded onto the cotton fabric by the soak-roll method. The finished cotton fabric showed excellent washability and rubbing fastness. They can still maintain a light fragrance naturally for two months. The microcapsules prepared in this study can be potentially applied in sleep aid, antibacterial, mosquito prevention, food science and other related products.

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“…The use of natural compounds as food additives involves isolation, purification, stabilization, and incorporation of these compounds into food for antimicrobial purposes while maintaining the food's organoleptic and nutritive properties (Pandey et al, 2017;Rakmai et al, 2017a;Navarro-Cruz et al, 2018). The antimicrobial activity of these natural additives is due to the presence of their chemical compounds which can alter and penetrate the microorganism's cell wall lipid structure, disturbing cellular structures and leading to protein denaturation and cell membrane destruction, increasing their permeability and the likelihood of cytoplasmic ruptures, leaks, or cell lysis and eventually microbial death (Rakmai et al, 2017b;Reyes-Jurado et al, 2019). Therefore, natural compounds as essential oils (EOs) are an alternative to be used as antimicrobial in the bacterial biofilm formation.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Reyes-Jurado

Munguía-Pérez

Cid-Pérez

et al. 2020

Front. Sustain. Food Syst.

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Biofilms are difficult to eliminate with standard antimicrobial treatments due to their high antibiotic resistance. Therefore, some plants contain natural compounds with antimicrobial activity that can control biofilm formation. The aim of this work was to evaluate the effect of Mexican oregano (Lippia berlandieri Schauer) essential oil (EO) on Pseudomonas aeruginosa and Salmonella Thyphimurium biofilm formation on stainless steel surfaces. EO was added to achieve final concentrations of 0, 200, 250, 300, 400, 600, 800, and 1,600 mg/L. Growth data were modeled using the modified Gompertz model. EO antimicrobial activity against biofilm can be observed for both microorganisms. Moreover, at an EO concentration below inhibition, there is a delay in biofilm formation, thus decreasing the number of microorganisms that are part of the biofilm. The maximum growth rate in biofilm formation showed an inversely proportional behavior in relation to EO concentration. P. aeruginosa requires nearly 1 h to start forming biofilms. There is a delay in biofilm formation, thus decreasing the number of microorganisms that are part of the biofilm (24 h for 400 mg/L and 18 h for 600 mg/L). Salmonella Thyphimurium biofilm formation is affected at 200 mg/L of Mexican oregano EO, causing film detachment from the stainless steel surface after 18 h, while at 250 mg/L biofilm formation was inhibited. Mexican oregano EO could inhibit the development of P. aeruginosa and Salmonella Thyphimurium biofilm formation on stainless steel surfaces. Salmonella was more susceptible than Pseudomonas to Mexican oregano EO according to the concentrations required to inhibit biofilm growth.

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Essential oils in vapor phase as alternative antimicrobials: A review

Cited by 124 publications

References 90 publications

Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase

Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase

Double-Layered Microcapsules Significantly Improve the Long-Term Effectiveness of Essential Oil

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

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