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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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Singh A, Singh N, Singh S, Srivastava RP, Singh L, Verma PC, Devkota HP, Rahman LU, Kumar Rajak B, Singh A, Saxena G. The industrially important genus Kaempferia: An ethnopharmacological review. Front Pharmacol 2023; 14:1099523. [PMID: 36923360 PMCID: PMC10008896 DOI: 10.3389/fphar.2023.1099523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Accepted: 02/03/2023] [Indexed: 03/01/2023] Open
Abstract
Kaempferia, a genus of the family Zingiberaceae, is widely distributed with more than 50 species which are mostly found throughout Southeast Asia. These plants have important ethnobotanical significance as many species are used in Ayurvedic and other traditional medicine preparations. This genus has received a lot of scholarly attention recently as a result of the numerous health advantages it possesses. In this review, we have compiled the scientific information regarding the relevance, distribution, industrial applications, phytochemistry, ethnopharmacology, tissue culture and conservation initiative of the Kaempferia genus along with the commercial realities and limitations of the research as well as missing industrial linkages followed by an exploration of some of the likely future promising clinical potential. The current review provides a richer and deeper understanding of Kaempferia, which can be applied in areas like phytopharmacology, molecular research, and industrial biology. The knowledge from this study can be further implemented for the establishment of new conservation strategies.
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Affiliation(s)
- Arpit Singh
- Department of Botany, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Nitesh Singh
- Department of Plant-Pathology, Faculty of Agriculture and Science, SGT University, Gurgaon, India
| | - Sanchita Singh
- Department of Botany, University of Lucknow, Lucknow, Uttar Pradesh, India.,CSIR-National Botanical Research Institute (NBRI), Lucknow, Uttar Pradesh, India
| | | | - Lav Singh
- 4 PG Department of Botany, R.D and D.J. College, Munger University, Munger, India.,Central Academy for State Forest Services, Burnihat, Assam, India
| | - Praveen C Verma
- CSIR-National Botanical Research Institute (NBRI), Lucknow, Uttar Pradesh, India
| | - Hari P Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan.,Pharmacy Program, Gandaki University, Pokhara, Nepal
| | - Laiq Ur Rahman
- CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow, Uttar Pradesh, India
| | - Bikash Kumar Rajak
- Department of Bioinformatics, Central University of South Bihar, Gaya, India
| | - Amrita Singh
- Department of Botany, Sri Venkateswara College, University of Delhi, Delhi, India
| | - Gauri Saxena
- Department of Botany, University of Lucknow, Lucknow, Uttar Pradesh, India
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Li J, Peng B, Huang L, Zhong B, Yu C, Hu X, Wang W, Tu Z. Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Kundu A, Mandal A, Dutta A, Saha S, Raina AP, Kumar R, Ghosh A. Nanoemulsification of Kaempferia galanga essential oil: Characterizations and molecular interactions explaining fungal growth suppression. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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