Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector

Mashabela, Madonna Ngwatshipane; Ndhlovu, Peter Tshepiso; Otang-Mbeng, Wilfred

doi:10.5772/intechopen.108143

Cited by 5 publications

(3 citation statements)

References 55 publications

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“…Notably, herbs and spices such as rosemary, sage, basil, oregano, thyme, cardamom, and clove are abundant in essential oils. These oils play a crucial role in enhancing food quality and extending shelf life by efficiently combating a wide range of pathogenic and spoilage microorganisms, including Salmonella spp., Escherichia coli, Listeria monocytogenes, Campylobacter spp., and Staphylococcus aureus [44,45]. Furthermore, these antimicrobial substances find applications as edible food coatings, which effectively prevent the proliferation of bacteria on food and the surfaces of food-related products.…”

Section: Spices As a Source Of Natural Antimicrobial Agentsmentioning

confidence: 99%

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Sulieman,

Abdallah,

Alanazi

et al. 2023

Pharmaceuticals

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Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

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Section: Spices As a Source Of Natural Antimicrobial Agentsmentioning

confidence: 99%

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Sulieman,

Abdallah,

Alanazi

et al. 2023

Pharmaceuticals

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“…They are particularly valued for their antibacterial and antioxidant properties and their ability to remove free radicals (Burt, 2004;Sacchetti et al, 2005). In addition, they can be added to food as a natural preservative (Salanță et al, 2022;Ngwatshipane et al, 2023). Some of the herbs also possess anti-microbial and anti-inflammatory qualities (Rubio et al, 2013;Shahidi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Analysis of selected quality parameters of dried herbs available on the European market

Polańczyk,

Matuszek,

Hys

et al. 2024

Production Engineering Archives

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International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adulteration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.

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“…Herbs and spices containing essential oils include sage, rosemary, thyme, basil, oregano, clove, and cardamom. These antimicrobial chemicals are also utilized in combination with edible coatings to prevent the growth of germs on the surface of the food (Mashabela et al, 2022). Physicians have traditionally relied on antibiotics to treat bacterial illnesses.…”

Section: Introductionmentioning

confidence: 99%

synthesis and characterization nanoemulsion from thymus and cumin oil extracts

shaker¹,

Awad

2023

Benha Veterinary Medical Journal

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Due to the development of several microorganisms that are antibiotic-resistant. Therefore, it became vital to look for alternatives, such as oily plant extracts and nanomaterials made from them that safeguard humans and preserve food against harmful microorganisms. In this study, nanomaterials were synthesized from thyme essential oil, cumin essential oil, and a mixture thereof. The chemical composition of the nanoemulsion was determined by gas mass spectrometry (GC-MS) and the size by zeta potential microscopy and TEM. GC-MS analysis of thyme nanoemulsion showed mainly 7 compounds, of which 1,2,3-propantirylster (32.94%) was the highest. The cumin microemulsion contained mainly 11 compounds, of which oleyl oleate (33.19%) was the highest percentage. The mixture mainly contained 7 compounds of which phenyl palmitolite (31.54%) was the most. Using TEM, the particle size measurements of thyme, cumin, and nano-mixture were 31.70 nm, 31 nm, and 21.9 nm, respectively. There was no aggregation, homogeneous size, and spherical nature. The conductivity, viscosity, polydispersity index (PDI), and zeta potentials were measured to thyme oil nanoemulsion 0.160 ms/cm, 0.8874, 0.260, and -4.70 mV3.99, respectively. The cumin oil nanoemulsion is 0.173 ms/cm, 0.8874, 0.232, and -3.79 mV to 5.79 and mixed oil nano-emulsion, the corresponding values were 0.165 ms/cm, 0.8874, 0.197, and -1.17 mV 10.59from results conclude that we can manufacture nanomaterials from natural materials at very low concentrations, thus reducing their aromatic odor, in addition to the synergistic action between two types of nanomaterials, which may produce new materials with a stronger effect.

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Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector

Cited by 5 publications

References 55 publications

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Analysis of selected quality parameters of dried herbs available on the European market

synthesis and characterization nanoemulsion from thymus and cumin oil extracts

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