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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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Abd El-Aziz M, Salama HH, Sayed RS. Plant extracts and essential oils in the dairy industry: A review. FOODS AND RAW MATERIALS 2023:321-337. [DOI: 10.21603/2308-4057-2023-2-579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties.
Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components.
This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.
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Study on the Sustainability Potential of Thyme, Oregano, and Coriander Essential Oils Used as Vapours for Antifungal Protection of Wheat and Wheat Products. SUSTAINABILITY 2022. [DOI: 10.3390/su14074298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aims to highlight the antifungal, antimicotoxigenic potential and phytotoxic effect of three essential oils (EOs) of Origanum vulgare (OEO), Thymus vulgaris (TEO), and Coriandrum sativum (CEO) on wheat storage, but also the impact of EOs treatment on the sensory properties of bakery products obtained from the wheat seeds. The chemical composition of EOs was determined using GC-MS analysis; the fungal load was evaluated using the direct plating technique, while mycotoxin analyses were conducted using enzyme-linked immunosorbent assay (ELISA). A selective antifungal effect has been highlighted in terms of the action of EOs vapours. OEO and TEO are inhibited Alternaria, Fusarium and Drechslera, while Saccharomyces and Cladosporium have proven to be the most tolerant fungi. Drechslera is the most sensitive, the effect of all EOs being a fungicidal one. However, the fungicidal effect proved present in all EOs applied as vapours with values ranging between 0.2–0.4%. Regarding the phytotoxic effect of EOs vapours on the germination of the seeds, TEO and OEO had an inhibitory effect, especially at 0.4%. The effect is cumulative over time. The EOs inhibited deoxynivalenol (DON) occurrence; the maximum percentage of inhibition was obtained after 21 days of vapours exposure, being more effective in the case of 0.2%. EOs vapours treatment does not affect the quality of bread obtained from treated wheat seeds from a sensory point of view.
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Mahcene Z, Khelil A, Hasni S, Bozkurt F, Goudjil MB, Tornuk F. Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal of Food Science and Technology 2020; 58:2406-2419. [PMID: 33967337 DOI: 10.1007/s13197-020-04753-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2020] [Accepted: 08/21/2020] [Indexed: 01/19/2023]
Abstract
The objective of the present study is developing a new technique for the preservation of natural cheese by the use of an edible biofilm based on sodium alginate in order to evaluate the effect of the essential oils (O. basilicum L, R. officinalis L. A. herba alba Asso. M. pulegium L.) incorporated in the film on the oxidation stability, microbial spoilage, physicochemical characteristics and sensory criteria. The cheese samples coated with sodium alginate incorporated by the oils showed moderate stability in terms of oxidative stabilities of proteins and lipids during storage. In addition, poor microbial growth (total aerobic mesophilic flora, yeasts and fecal coliforms) was observed in cheese samples coated with biofilm, also, the growth of Staphylococci Salmonella and Molds for all types of cheese were completely inhibited. Additionally, it was observed that the biofilm coating reduced the weight loss and hardness of the cheese comparing with the uncoated sample. The results of sensory analysis revealed that uncoated cheese, coated with sodium alginate and sodium alginate composed of oil of O. basilicum were the most preferred by panelists, in comparison with others. Therefore, it was concluded that this technique of coating cheese with edible film activated with essential oils is preferred and favorable by virtue of the effect of oils preserving the cheese without seriously affecting their organoleptic properties.
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Affiliation(s)
- Zineb Mahcene
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Aminata Khelil
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Sara Hasni
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Fatih Bozkurt
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
- Food Engineering Department, Enginneering and Architecture Faculty, Mus Alparslan University, 49100 Mus, Turkey
| | - Mohamed Bilal Goudjil
- Lab. Process Engineering, Process Engineering Department, Applied Sciences Faculty, Kasdi Merbah University Ouargla, Ouargla, 30000 Algeria
| | - Fatih Tornuk
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
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Emre İ, Kurşat M, Yilmaz Ö, Erecevit P. Chemical compositions, radical scavenging capacities and antimicrobial activities in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata from Turkey. BRAZ J BIOL 2020; 81:144-153. [PMID: 32401852 DOI: 10.1590/1519-6984.224654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/19/2019] [Indexed: 11/21/2022] Open
Abstract
The present study determined some biological compounds, radical scavenging activity and antimicrobial capacity in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata. Alpha-linolenic acid (C18:3 n3) has been found to be the major polyunsaturated fatty acid of Satureja hortensis L. (66.24 ± 1.24%) and Mentha spicata L. subsp. spicata (48.17 ± 1.01%). Linoleic acid (C18:2 n6) is identified as the second major polyunsaturated fatty acid in the present study and oleic acid (C18:1 n9) is determined as the major monounsaturated fatty acid. Current study showed that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low levels of saturated fatty acids. It has been demonstrated that ergosterol (263.1 ± 2.14 µg/g), stigmasterol (39.07 ± 0.91 µg/g) and beta-sitosterol (14.64 ± 0.49 µg/g) have been found in Mentha spicata L. subsp. spicata, while ergosterol (69.41 ± 1.75 µg/g) and beta-sitosterol (19.81 ± 1.14 µg/g) have been determined in Satureja hortensis L. Also, this study determined that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low lipide-soluble vitamin content. Furthermore, it has been found that Satureja hortensis L. contains naringenin (612.57 ± 2.57 µg/g), morin (86.97 ± 1.12 µg/g), quercetin (22.87 ± 0.75 µg/g), and kaempferol (20.11 ± 0.94 µg/g) while naringenin (135.91 ± 1.91 µg/g), naringin (61.23 ± 2.15 µg/g) and quercetin (47.51 ± 1.17 µg/g) have been detected as major flavonoids in the seeds of Mentha spicata L. subsp. spicata. The results of the present study suggest that methanol extracts of Satureja hortensis L. and Mentha spicata L. subsp. spicata have significant free radical scavenging activity. The present results revealed that Satureja hortensis L. and Mentha spicata L. subsp. spicata showed major activity against gram-positive and gram-negative microorganisms, fungi and yeast.
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Affiliation(s)
- İ Emre
- Department of Primary Education, Faculty of Education, Firat University, 23119, Elazig, Turkey
| | - M Kurşat
- Department of Biology, Faculty of Sciences and Arts, Bitlis Eren University, 13100, Bitlis, Turkey
| | - Ö Yilmaz
- Department of Biology, Faculty of Science, Firat University, 23119, Elazig, Turkey
| | - P Erecevit
- Department of Biology, Faculty of Science, Munzur University, 62000, Tunceli, Turkey
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Ritota M, Manzi P. Natural Preservatives from Plant in Cheese Making. Animals (Basel) 2020; 10:E749. [PMID: 32344784 PMCID: PMC7223362 DOI: 10.3390/ani10040749] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/21/2020] [Accepted: 04/23/2020] [Indexed: 02/02/2023] Open
Abstract
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.
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Affiliation(s)
- Mena Ritota
- CREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy;
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Sumalan RM, Alexa E, Popescu I, Negrea M, Radulov I, Obistioiu D, Cocan I. Exploring Ecological Alternatives for Crop Protection Using Coriandrum sativum Essential Oil. Molecules 2019; 24:molecules24112040. [PMID: 31142010 PMCID: PMC6600608 DOI: 10.3390/molecules24112040] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 05/25/2019] [Accepted: 05/26/2019] [Indexed: 02/04/2023] Open
Abstract
Essential oils (EOs) are a natural source of active compounds with antifungal, antimycotoxigenic, and herbicidal potential, and have been successfully used in organic agriculture, instead of chemical compounds obtained by synthesis, due to their high bioactivity and the absence of toxicity. The aim of this study was to highlight the importance of Coriandrum sativum essential oil (CEO) as a potential source of bioactive constituents and its applications as an antifungal and bioherbicidal agent. The CEO was obtained by steam distillation of coriander seeds and GC-MS technique was used to determine the chemical composition. Furthermore, in vitro tests were used to determine the antifungal potential of CEO on Fusarium graminearum mycelia growth through poisoned food technique, resulting in the minimum fungistatic (MCFs) and fungicidal concentrations (MCFg). The antifungal and antimycotoxigenic effect of CEO was studied on artificially contaminated wheat seeds with F. graminearum spores. Additionally, the herbicidal potential of CEO was studied by fumigating monocotyledonous and dicotyledonous weed seeds, which are problematic in agricultural field crops in Romania. The in vitro studies showed the antifungal potential of CEO, with a minimum concentration for a fungistatic effect of 0.4% and the minimum fungicidal concentration of 0.6%, respectively. An increase in the antifungal effects was observed in the in vivo experiment with F. graminearum, where a mixture of CEO with Satureja hortensis essential oil (SEO) was used. This increase is attributed to the synergistic effect of both EOs. Moreover, the synthesis of deoxynivalenol (DON)-type mycotoxins was found to be less inhibited. Hence, CEO has shown an herbicidal potential on weed seeds by affecting inhibition of germination.
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Affiliation(s)
- Renata Maria Sumalan
- Faculty of Horticulture and Forestry, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Ersilia Alexa
- Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Iuliana Popescu
- Faculty of Agriculture, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Monica Negrea
- Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Isidora Radulov
- Faculty of Agriculture, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Diana Obistioiu
- Interdisciplinary Research Platform, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
| | - Ileana Cocan
- Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania.
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