Food matrix design can influence the antimicrobial activity in the food systems: A narrative review

Wang, Li; Dekker, Matthijs; Heising, Jenneke; Zhao, Liming; Fogliano, Vincenzo

doi:10.1080/10408398.2023.2205937

Cited by 2 publications

(2 citation statements)

References 205 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite this large scenario on in vitro applications, more studies on various food matrices are warranted. In this respect, it will be of utmost importance to evaluate the efficacy of essential oils on the reduction of fungal growth and mycotoxin accumulation, as it is known that the food matrix can protect microorganisms when physical or chemical agents are used (Wang et al., 2023).…”

Section: Essential Oilsmentioning

confidence: 99%

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Almeida,

Freire,

Carnielli‐Queiroz

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.

show abstract

Section: Essential Oilsmentioning

confidence: 99%

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Almeida,

Freire,

Carnielli‐Queiroz

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…As a first stage, its effect against both microorganisms was determined in vitro. The selection of the mixture was based on the requirement to apply the three EOs to inhibit a broad spectrum of microorganisms and on the fact that to observe an inhibitory effect in a food matrix, higher concentrations of antimicrobials than those determined in vitro are necessary [26,27].…”

Section: Determination Of the Fractional Inhibitory Concentration Ind...mentioning

confidence: 99%

Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life

Rivera de la Cruz,

Schelegueda,

Delcarlo

et al. 2023

Foods

View full text Add to dashboard Cite

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against Pseudomonas aeruginosa and Escherichia coli and to identify EO binary mixtures showing synergistic or additive effects. Based on the obtained results, a ternary mixture constituted by 0.073, 0.292, and 0.146 µL/mL of headspace of mustard, oregano, and garlic, respectively, was proposed for its application to chicken breasts. The ternary mixture inhibitory action was confirmed in vitro against P. aeruginosa and E. coli. Furthermore, the presence of numerous compounds with recognized antimicrobial and antioxidant activity was found in its volatile phase through gas chromatography. When applying an EO mixture in its vapor phase in combination with 1.0% v/v of lactic acid immersion pretreatment on refrigerated chicken breast, a decrease in mesophilic microorganisms’ growth rate as well as in lipid oxidation was observed. Moreover, in a preliminary sensory test, the treated chicken breast was found to be acceptable to consumers and showed no significant differences compared to untreated chicken. In conclusion, the combined use of lactic acid immersion and EOs in their vapor phase was an effective alternative to increase chicken breast shelf life.

show abstract

Food matrix design can influence the antimicrobial activity in the food systems: A narrative review

Cited by 2 publications

References 205 publications

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life

Contact Info

Product

Resources

About