Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

Negi, Pradeep Singh

doi:10.1016/j.ijfoodmicro.2012.03.006

Cited by 537 publications

(398 citation statements)

References 181 publications

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“…Bacterial susceptibility to essential oils increases with a reduction in food pH, since at low pH the hydrophobicity of the oil increases more easily allowing the dissolution of the membrane lipids' target bacterium [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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Section: Introductionmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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“…Guimarães et al (2014) As diferenças de sensibilidade de óleos essenciais descritas na literatura estão associadas também a metodologia adotada incluindo na extração dos compostos ativos (Othman et al 2011, Radulović et al 2013). Acredita-se que a atividade antimicrobiana é dependente de vários alvos de ação dos óleos na célula que podem potencializar a atividade (Negi 2012).…”

Section: Discussionunclassified

“…O pH e polaridade são importantes fatores que influenciam na eficácia antimicrobiana. Além disso, propriedades hidrofóbicas de algumas substâncias antimicrobianas podem dificultar a sua dissolução em água e limitar o seu uso em alimentos (Negi 2012).…”

Section: Discussionunclassified

“…A atividade biológica de óleos essenciais in vitro já é bastante conhecida frente a bactérias, leveduras e fungos, porém, as alterações que poderão ocorrer na atividade destes óleos na presença de matéria orgânica e em matrizes complexas de alimentos tais como gordura, proteína, atividade de água diversa, pH diverso e enzimas alimentares (Negi, 2012, Calo et al 2015, ainda são pouco estudadas. Fatores relacionados com alterações das características sensoriais são citados na literatura (Calo et al 2015, Pesavento et al 2015.…”

Section: Introductionunclassified

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Atividade antisséptica do óleo essencial de Lippia origanoides Cham. (Alecrim-pimenta) na presença de leite bovino

et al. 2016

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905RESUMO.-Objetivou-se determinar atividade antisséptica do óleo essencial de Lippia origanoides na presença de leite bovino. A composição química do óleo essencial de alecrim pimenta foi determinada por cromatografia gasosa acoplada à espectrometria de massas (CG-EM), sendo detectados 53 compostos, dos quais 16 foram identificados (>0,1% área total). O carvacrol (32,7%), p-cimeno (23%), timilmetil éter, cariofileno (7,98%) e o γ-terpineno (5,40%) foram os componentes mais abundantes. A concentração inibitória mínima para Staphylococcus aureus ATCC 25923 e E. coli ATCC 8739 foi de 60µL/mL, enquanto para Salmonella Choleraesuis ATCC 35640 foi de 90µL/mL. A concentração bactericida mínima foi de 120µL/mL para as três bacté-rias. Avaliou-se a atividade antisséptica do óleo essencial na concentração de 120µL/mL na presença de leite bovino sobre as mesmas cepas bacterianas. O óleo em estudo apresentou efeito inibitório do crescimento das cepas em diferentes tempos de ação (p<0,05). S. aureus apresentou maiores índices de inibição após 5 min de contato e Escherichia coli e Salmonella Choleraesuis após 15 min. O óleo essencial de alecrim-pimenta revelou ser um potencial antimicrobiano natural, mesmo na presença de matéria orgâ-nica constituída de uma matriz nutricional complexa que é o leite bovino. This study aimed to determine the antiseptic activity of the essential oil of Lippia origanoides in the presence of bovine milk. The essential oil chemical composition was determined by gas chromatography-mass spectrometry (CG EM) 53 compounds were detected, of which 16 were identified (>0.1% total area). The carvacrol (32.7%), p-cymene (23%), thymil methyl ether (10.03%), caryophyllene (7.98 %) and γ-terpinene (5.40%) were the most abundant components. The minimum inhibitory concentration for Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 8739 was 60uL/mL, as for this Salmonella Choleraesuis ATCC 35640 was 90uL/mL. The minimum bactericidal concentration was 120μL/ mL for all three bacteria. We evaluated the antiseptic activity of the essential oil in the concentration of 120μL/mL in the presence of bovine milk for the same bacterial strains. The oil under study It showed an inhibitory effect of growth of the strains in different action times (p <0.05). S. aureus showed higher inhibition rates after 5 min of contact and E. coli and Salmonella Choleraesuis after 15 min. The essential oil Lippia origanoides proved to be a natural antimicrobial potential even in the presence of organic matter consists of a complex nutritional matrix is bovine milk.

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“…Acredita-se que a atividade antimicrobiana é dependente de vários alvos de ação dos óleos na célula que podem potencializar a atividade (Negi, 2012) Bras. Farmacogn., v.16, p.6-11, 2006 …”

Section: Arqunclassified

Atividade antimicrobiana do óleo essencial de Lippia origanoides e Lippia rotundifolia frente a enterobactérias isoladas de aves

Souza

Almeida

Andrade

et al. 2015

Arq. Bras. Med. Vet. Zootec.

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Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

Cited by 537 publications

References 181 publications

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Atividade antisséptica do óleo essencial de Lippia origanoides Cham. (Alecrim-pimenta) na presença de leite bovino

Atividade antimicrobiana do óleo essencial de Lippia origanoides e Lippia rotundifolia frente a enterobactérias isoladas de aves

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