Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC..
Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka, peppermint, thyme, lavender, and feijoa leaf and peel EOs and feijoa peel and leaf extracts were analyzed, and their antimicrobial activity against Escherichia coli, Salmonella enterica Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes were determined. The results showed that the major compounds varied among different EOs and extracts, with menthol in peppermint EO, thymol and carvacrol in thyme EO, linalool in lavender EO, β-caryophyllene in feijoa EO, and flavones in feijoa extract being the most prevalent. The study found that while EOs/extracts had antimicrobial activity alone, no individual EO/extract was highly effective against all tested species. Therefore, their combinations were tested to identify those that could broaden the spectrum of activity and act synergistically. The checkerboard method was applied to assess the possible synergism between the paired combinations of EOs/extract. The peppermint/thyme, peppermint/lavender, and peppermint/feijoa peel extract combinations exhibited a synergistic effect against E. coli and L. monocytogenes, with the peppermint/thyme and peppermint/feijoa peel extract combinations being the most effective against all five pathogens. Time-to-kill kinetics assays demonstrated that peppermint/thyme and peppermint/feijoa peel extract combinations achieved complete eradication of E. coli within 10-30 min and L. monocytogenes within 4-6 h. This study provides a promising approach to developing a natural alternative for food preservation using synergistic combinations of EOs/extracts, which could potentially reduce the required dosage and broaden their application in food products as natural preservatives.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:12 |
|---|---|
| Enthalten in: |
Food science & nutrition - 12(2024), 2 vom: 19. Feb., Seite 1189-1206 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Angane, Manasweeta [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Antimicrobial |
|---|
| Anmerkungen: |
Date Revised 20.02.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1002/fsn3.3834 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM368601382 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM368601382 | ||
| 003 | DE-627 | ||
| 005 | 20240220232320.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240219s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1002/fsn3.3834 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1300.xml |
| 035 | |a (DE-627)NLM368601382 | ||
| 035 | |a (NLM)38370080 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Angane, Manasweeta |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 20.02.2024 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. | ||
| 520 | |a Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka, peppermint, thyme, lavender, and feijoa leaf and peel EOs and feijoa peel and leaf extracts were analyzed, and their antimicrobial activity against Escherichia coli, Salmonella enterica Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes were determined. The results showed that the major compounds varied among different EOs and extracts, with menthol in peppermint EO, thymol and carvacrol in thyme EO, linalool in lavender EO, β-caryophyllene in feijoa EO, and flavones in feijoa extract being the most prevalent. The study found that while EOs/extracts had antimicrobial activity alone, no individual EO/extract was highly effective against all tested species. Therefore, their combinations were tested to identify those that could broaden the spectrum of activity and act synergistically. The checkerboard method was applied to assess the possible synergism between the paired combinations of EOs/extract. The peppermint/thyme, peppermint/lavender, and peppermint/feijoa peel extract combinations exhibited a synergistic effect against E. coli and L. monocytogenes, with the peppermint/thyme and peppermint/feijoa peel extract combinations being the most effective against all five pathogens. Time-to-kill kinetics assays demonstrated that peppermint/thyme and peppermint/feijoa peel extract combinations achieved complete eradication of E. coli within 10-30 min and L. monocytogenes within 4-6 h. This study provides a promising approach to developing a natural alternative for food preservation using synergistic combinations of EOs/extracts, which could potentially reduce the required dosage and broaden their application in food products as natural preservatives | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a antimicrobial | |
| 650 | 4 | |a essential oil | |
| 650 | 4 | |a natural preservative | |
| 650 | 4 | |a plant extract | |
| 650 | 4 | |a synergistic combinations | |
| 700 | 1 | |a Swift, Simon |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Kang |e verfasserin |4 aut | |
| 700 | 1 | |a Perera, Janesha |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Xiao |e verfasserin |4 aut | |
| 700 | 1 | |a Butts, Christine A |e verfasserin |4 aut | |
| 700 | 1 | |a Quek, Siew Young |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food science & nutrition |d 2013 |g 12(2024), 2 vom: 19. Feb., Seite 1189-1206 |w (DE-627)NLM238025020 |x 2048-7177 |7 nnns |
| 773 | 1 | 8 | |g volume:12 |g year:2024 |g number:2 |g day:19 |g month:02 |g pages:1189-1206 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1002/fsn3.3834 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 12 |j 2024 |e 2 |b 19 |c 02 |h 1189-1206 | ||