Makale detayı · 2015
Antimicrobial Impacts of Essential Oils on Food Borne Pathogens
- Yıl
- 2015
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Recent Patents on Food, Nutrition & Agriculture
- Katalog eşleşmesi (ISSN) Recent patents on food, nutrition & agriculture
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
The antimicrobial activity of twelve essential oil (pine oil, eucalyptus, thyme, sage tea, lavender, orange, laurel, lemon, myrtle, lemon, rosemary and juniper) was tested by a disc diffusion method against food borne pathogens (Escherichia coli, Salmonella paratyphi A, Klebsiella pneumoniae, Yersinia enterocolitica, Pseudomonas aeruginosa, Aeromonas hydrophila, Campylobacter jejuni, Enterococcus faecalis, Staphylococcus aureus). The major components in essential oils were monoterpenes hydrocarbons, α-pinene, limonene; monoterpene phenol, carvacrol and oxygenated monoterpenes, camphor, 1,8-cineole, eucalyptol, linalool and linalyl acetate. Although the antimicrobial effect of essential oils varied depending on the chemical composition of the essential oils and specific microorganism tested, majority of the oils exhibited antibacterial activity against one or more strains. The essential oil with the lowest inhibition zones was juniper with the values varied from 1.5 to 6 mm. However, the components of essential oil of thyme and pine oil are highly active against food borne pathogen, generating the largest inhibition zones for both gram negative and positive bacteria (5.25-28.25 mm vs. 12.5-30 mm inhibition zones). These results indicate the possible use of the essential oils on food system as antimicrobial agents against food-borne pathogen. The article also offers some promising patents on applications of essential oils on food industry as antimicrobial agent.
Konular
Atıflar
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61 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 12 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria 2019
- Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens 2020
- Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria 2022
- The beneficial effects of citrus peel waste and its extract on fish performance and health status: A review 2022
- Shelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici 2025
- Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating 2025
- Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils 2022
- Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils 2022
- Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils 2022
- Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils 2022