Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

Abstract

The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (Eucalyptus globulus, Lavandula angustifolia, and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for Eucalyptus globulus, 1,8-cineole (37.80%) and -caryophyllene (20.90%) for Lavandula angustifolia, and carvacrol (46.10%), p-cymene (12.04%), and -terpinene (11.43%) for Satureja hortensis. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for Salmonella enterica serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for Lavandula angustifolia and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of Satureja hortensis showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 μL/mL, and the MIC value of the Lavandula angustifolia EO was the lowest (1 μL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.

Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

“…SHEO obtained from Algerian plants tested on Salmonella enterica suggested the potential of S. hortensis natural products for the application in liquid whole eggs preservation [ 41 ], while the study regarding the effect of SHEO obtained from Turkish plants tested on E. coli inoculated on freshly cut cucumber and tomato suggested its potential application for fresh-cut product sanitation [ 42 ].…”

Encapsulation of Cardamom Essential Oil in Chitosan Nano-composites: In-vitro Efficacy on Antibiotic-Resistant Bacterial Pathogens and Cytotoxicity Studies

“…Recent studies have highlighted the antimicrobial potential of EOs with few reports against multidrug-resistant bacteria ( Kon and Rai, 2012 ; Coelho and Pereira, 2013 ; Nazzaro et al, 2013 ). Furthermore, the use of EOs as food preservatives has also been described by many to control food pathogens ( Djenane et al, 2013 ; Perricone et al, 2015 ). In the pharmaceutical field, EOs have been included in the composition of many dosage forms to impart flavor and natural preservation ( Mohamed et al, 2014 ).…”

Growth inhibition of the stored fish (Ethmalosa fimbriata) fungus Aspergillus flavus, exposed to extracted essential oils from Callistemon citrinus and Ocimum canum

“…There was a positive correlation between inhibition growth of A. flavus and the concentration of C. citrinus oil (p < 0.001; r = 0.873) and O. canum oil (p < 0.001; r = 0.768). Essentials oils from various sources exhibit broad-spectrum antimicrobial activity and their biological properties have been related to their chemical composition (Nguefack et al, 2012;Djenane et al, 2013). Indeed, compounds such as 1.8-cineole, pinene, limonene, terpineol and eugenol are present in both essential oils analyzed and have been shown to exert various biological activities including antifungal (Isman, 2000;Dayan et al, 2009).…”