Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto, Loris; Tapia-Rodríguez, Melvin R.; Baruzzi, Federico; Ayala-Zavala, J. Fernando

doi:10.3390/foods12122315

Cited by 45 publications

(26 citation statements)

References 293 publications

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“…Similar result has been reported by Singh et al [ 24 ] exhibiting the inhibition of fumonisin isolated from maize kernels by clove essential oil nanoemulsion. The antimycotoxigenic activity of essential oil and nanoformulations has also been associated with the inhibition of ROS production and detoxification/activation of biotransformation pathway, hence disrupting the signal transduction in mycotoxin synthesis [ 83 ]. Therefore, AGEO-Ne could be used as controlled and innovative delivery vehicle for inhibition of fumonisin mediated deterioration of stored rice samples.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

Das,

Chaudhari

2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

Das,

Chaudhari

2024

Heliyon

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“…Similar results were found by Peighambardoust et al [ 68 ], who suggested that Yarrow plant EO, rich in eucalyptol and camphor, could block the growth of PTC (3.97–4.65 log CFU/g) in chicken meat until 15 days of storage. Previous studies suggested that these bioactive compounds could exert their bactericidal activities by interacting with lipid bilayers, resulting in multiple mechanisms of action, including the perturbation of cell membrane functionality and integrity, as well as the inhibition of bacterial enzymes involved in ATP production and genetic material replication and transcription [ 69 , 70 ]. Merghni et al [ 71 ] demonstrated that eucalyptol could damage the membrane integrity and induce ROS-mediated oxidative stress in MRSA cells.…”

Section: Resultsmentioning

confidence: 99%

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

Akermi,

Chaari,

Elhadef

et al. 2024

Foods

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During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products.

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“…Firstly, they are derived from renewable sources, rendering them environmentally friendly compared to synthetic chemicals. Additionally, plant antimicrobials are generally considered safe for consumption and do not leave behind harmful residues, addressing concerns related to chemical residues in food products [27]. Testing the preservative activity of plant extracts against milk pathogens using isolated milk pathogenic strains and a sterilized milk medium is a valuable approach for assessing the antimicrobial potential of these extracts.…”

Section: Preservative Activity In Sterilized Milk Mediummentioning

confidence: 99%

Antimicrobial and Preservative Activity of Plectranthus amboinicus (Lour.) Spreng, Bacopa monnieri (L.) Wettst, Flueggea leucopyrus Willd., and Cymbopogon citratus (DC.) Stapf Plant Extracts against Some Common Milk Pathogens and Their Biocompatibili

Jayaweera,

Dharmasena,

Ravihari

et al. 2024

Preprint

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Due to bacterial contamination, natural medicinal preservatives may be an alternative to enhance the quality of milk. Besides, thorough biocompatibility testing is deemed essential before integrating natural extracts into food products. To address this matter, our research focused on evaluating the antimicrobial potential of Plectranthus amboinicus, Flueggea leucopyrus, Cymbopogon citratus, and Bacopa monnieri against prevalent foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Salmonella spp, and Pseudomonas aeruginosa and investigating the efficacy of plant extracts as natural preservatives along with biocompatibility and toxicity assessments. The methanolic extracts of plant materials were used for measuring antimicrobial activity using the agar well diffusion method, Minimum Inhibitory Concentration (MIC) and Minimum bactericidal concentration (MBC) assays. The preservative activity was tested by isolating pathogenic organisms in a sterilized milk medium and toxicity and biocompatibility was assessed using zebrafish embryo and brine shrimp lethality assays. At a concentration of 400 mg/ml, all plant extracts demonstrated notable activity against bacterial strains. B. monnieri at 400 mg/ml exhibited particularly significant effects on S. aureus (30.3 mm ± 0.6), surpassing the positive control, gentamicin (28.3 mm ± 0.6), while also displaying pronounced activity against E. coli. F. leucopyrus, at the same concentration, showed antimicrobial activity comparable to the positive control against both S. aureus (28.0 mm ± 1.0) and E. coli (27.0 mm ± 1.0). However, as there’s weak-mild toxicity in these herbs, prior to consumption, careful consideration of their toxicity and biocompatibility is imperative for ensuring their safe use.

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Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Cited by 45 publications

References 293 publications

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

Encapsulation of Apium graveolens essential oil into chitosan nanobiopolymer for protection of stored rice against Fusarium verticillioides and fumonisins contamination

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

Antimicrobial and Preservative Activity of <em>Plectranthus amboinicus</em> (Lour.) Spreng, <em>Bacopa monnieri</em> (L.) Wettst,<em> Flueggea leucopyrus</em> Willd., and <em>Cymbopogon citratus</em> (DC.) Stapf Plant Extracts against Some Common Milk Pathogens and Their Biocompatibili

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