Evaluation of the Antibacterial Activity of a Sizable Set of Essential Oils

Plant, J. W.; Stephens, B. S.

doi:10.4172/2167-0412.1000185

Cited by 7 publications

(8 citation statements)

References 17 publications

(14 reference statements)

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“…It allows them to separate from lipids which are in the cell membrane of bacteria and mitochondria making them more permeable, disrupting cell structures. This eventually leads to bacterial cell death due to leakage of critical molecules and ions from the bacterial cell to a large extent [10].…”

Section: Discussionmentioning

confidence: 99%

Use of phytobiotics in animal husbandry and poultry

et al. 2020

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Scientists working in the field of animal nutrition have recently begun to pay more attention to biologically active substances contained in plants-phytobiotics. Their complex study (composition, effect on the body) is carried out only in the last 20-30 years. It was found that the use of plant components in animal husbandry (plant parts, essential oils, extracts) was accompanied by an increase in feed conversion, an overall improvement in production indicators, and an immunostimulatory effect.

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Section: Discussionmentioning

confidence: 99%

Use of phytobiotics in animal husbandry and poultry

et al. 2020

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“…8 The antimicrobial potential of EOs against multiple microbes such as viruses, fungi and bacteria could find applications in agriculture, home, hospitals, industries, etc. 6 Recently, several studies have reported on the antibacterial activity of EOs, affirming also their effective use on multidrug-resistant strains. 9 Food packaging aims to provide passive protection to the products, or to act as a barrier between the food, atmosphere and the external environment.…”

Section: Introductionmentioning

confidence: 91%

“…12 Leading EO producing countries are Brazil, India, China and Indonesia, while the USA (40%), European Union (30%) and Japan (7%) are among the top consumers. 6 The global EO market size was estimated to be USD 10.3 billion in 2021 and is expected to reach USD 16.0 billion by 2026. 13 The medicinal properties of EOs have been known since antiquity, and they have been used for centuries as flavourings in food and fragrances, in perfumes, medicaments, soaps, etc.…”

Section: Essential Oilsmentioning

confidence: 99%

“…More than 3000 plant species are known to produce EOs, and approximately 300 of them are the most traded globally 12 . Leading EO producing countries are Brazil, India, China and Indonesia, while the USA (40%), European Union (30%) and Japan (7%) are among the top consumers 6 . The global EO market size was estimated to be USD 10.3 billion in 2021 and is expected to reach USD 16.0 billion by 2026 13 …”

Section: Introductionmentioning

confidence: 99%

“…Similarly, nitrites and benzoates used at high concentrations could be toxic and carcinogenic 5 . Moreover, harmful bacterial strains in homes and hospitals become increasingly resistant to conventional antibiotics and antibacterial medicines 6 . There is a need therefore for alternative, plant‐based, effective products, to be used alternatively to antibiotics and chemical preservatives.…”

Section: Introductionmentioning

confidence: 99%

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Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

et al. 2023

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Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers’ preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and ‘green’ extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition – qualitative and quantitative – of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that ‘natural’ means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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