| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,019 |
| تعداد مقالات | 33,734 |
| تعداد مشاهده مقاله | 44,973,325 |
| تعداد دریافت فایل اصل مقاله | 46,425,304 |
Applications of Essential Oils in Food Preservation | ||
| Journal of Medicinal plants and By-products | ||
| مقاله 1، دوره 2، شماره 2، آذر 2013، صفحه 115-122 اصل مقاله (262.57 K) | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2013.108583 | ||
| نویسندگان | ||
| Iraj Rasooli* 1؛ Zohreh Rasooli2 | ||
| 1Department of Biology, Shahed University, Opposite Imam Khomeini’s Shrine, Tehran-Qom Express Way, Tehran, Iran | ||
| 2School of Medicine, Shahed University, Tehran, Iran | ||
| چکیده | ||
| Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety aspects of chemical preservatives since they are considered responsible for many carcinogenic and teratogenic attributes as well as residual toxicity. For these reasons, consumers tend to be suspicious of chemical additives and thus the demand for natural and socially more acceptable preservatives has been intensified. One such possibility is the use of essential oils (EOs) as antibacterial additives. In the production of food it is crucial that proper measures are taken to ensure the safety and stability of the product during its whole shelf-life. In particular, modern consumer trends and food legislation have made the successful attainment of this objective much more of a challenge to the food industry. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. It is most likely that their antibacterial activity is not attributable to one specific mechanism but that there are several targets in the cell. The potency of naturally occurring antimicrobial agents or extracts from plants, ranges of microbial susceptibility and factors influencing antimicrobial action and their antioxidative properties, aimed at food preservation, are reviewed in this article. Methods employed for estimation of inhibitory activity, mode of action and synergistic and antagonistic effects are evaluated. Hence, it is recommended that more safety studies be carried out before EOs are more widely used or at greater concentrations in foods that at present. There is therefore scope for new methods of making food safe which have a natural or ‘green’ image. | ||
| کلیدواژه‌ها | ||
| Antimicrobials؛ Essential oils؛ food؛ Safety؛ Toxicity | ||
| مراجع | ||
|
1. Ormancey X, Sisalli S, Coutiere P. Formulation of essential oils in functional perfumery. Parfums, Cosmetiques, Actualites. 2001;157:30-40.
2. Mourey A, Canillac N. Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Control 2002;13:289-292.
3. Rasooli I, Owlia P. Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production. Phytochemistry 2005;66:2851-2856.
4. Rasooli I, Abyaneh MR. Inhibitory effects of Thyme oils on growth and aflatoxin production by Aspergillus parasiticus. Food Control 2004;15:479-483.
5. Bishop CD. Antiviral activity of the essential oil of Melaleuca alternifolia (Maiden amp; Betche) Cheel (Tea Tree) against tobacco mosaic virus. J Essent Oil Res. 1995;7:641-644.
6. Mari M, Bertolini P, Pratella GC. Non-conventional methods for the control of post-harvest pear diseases. J Appl Microbiol. 2003;94:761-766.
7. Gachkar L, Yadegari D, Rezaei MB, Taghizadeh M, Astaneh SA, Rasooli I. Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chem. 2007;102:898-904.
8. Yadegarinia D, Gachkar L, Rezaei MB, Taghizadeh M, Astaneh SA, Rasooli I. Biochemical activities of Iranian Mentha piperita L. and Myrtus communis L. essential oils. Phytochemistry 2006;67:1249-1255.
9. Akgul A, Kivanc M, Sert S. Effect of carvacrol on growth and toxin production by Aspergillus flavus and Aspergillus parasciticus. Sciences des Aliments. 1991;11:361-370.
10. Juglal S, Govinden R, Odhav B. Spice oils for the control of co-occurring mycotoxin-producing fungi. J Food Prot. 2002;65:683-687.
11. Ultee A, Smid EJ. Influence of carvacrol on growth and toxin production by Bacillus cereus. Int J Food Microbiol. 2001;64:373-378.
12. Pandey R, Kalra A, Tandon S, Mehrotra N, Singh HN, Kumar S. Essential oils as potent source of nematicidal compounds. J Phytopathol. 2000;148:501-502.
13. Pessoa LM, Morais SM, Bevilaqua CML, Luciano JHS. Anthelmintic activity of essential oil of Ocimum gratissimum Linn. and eugenol against Haemonchus contortus. Vet Parasitol. 2002;109:59-63.
14. Paster N, Juven BJ, Shaaya E, Menasherov M, Nitzan R, Weisslowicz H, et al. Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria. Lett Appl Microbiol. 1990;11:33-37.
15. Tsigarida E, Skandamis P, Nychas G-J. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 ºC. J Appl Microbiol. 2000;89:901-909.
16. Chavant P, Gaillard-Martinie B, Hebraud M. Antimicrobial effects of sanitizers against planktonic and sessile Listeria monocytogenes cells according to the growth phase. FEMS Microbiol Lett. 2004;236:241-248.
17. Knowles J, Roller S. Efficacy of chitosan, carvacrol, and a hydrogen peroxide-based biocide against foodborne microorganisms in suspension and adhered to stainless steel. J Food Prot. 2001;64:1542-1548.
18. Dorman HJD, Deans SG. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol. 2000;88:308-316.
19. Valero M, Frances E. Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth. Food Microbiol. 2006;23:68-73.
20. NCCLS. NCCLS (2000) Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; approved standard (5th Edn) NCCLS document M7-A5. NCCLS; 2000.
21. Elgayyar M, Draughon FA, Golden DA, Mount JR. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Prot. 2001;64:1019-1024.
22. Pintore G, Usai M, Bradesi P, Juliano C, Boatto G, Tomi F, et al. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour Fragr J. 2002;17:15-19.
23. Mann CM, Markham JL. A new method for determining the minimum inhibitory concentration of essential oils. J Appl Microbiol. 1998;84:538-544.
24. Gill AO, Delaquis P, Russo P, Holley RA. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int J Food Microbiol. 2002;73:83-92.
25. Salvat A, Antonnacci L, Fortunato RH, Suarez EY, Godoy HM. Screening of some plants from Northern Argentina for their antimicrobial activity. Lett Appl Microbiol. 2001;32:293-297.
26. Burt S. Essential oils: their antibacterial properties and potential applications in foods. review. Int J Food Microbiol. 2004;94:223-253.
27. Zaika LL. Spices and herbs: their antimicrobial activity and its determination1. J Food Safety 1988;9:97-118.
28. Weissinger WR, McWatters KH, Beuchat LR. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J Food Prot. 2001;64:442-450.
29. Ashok BT, Ali R. The aging paradox: free radical theory of aging. Exp Gerontol. 1999;34:293-303.
30. Takao T, Kitatani F, Watanabe N, Yagi A, Sakata K. A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Biosci Biotechnol Biochem. 1994;58:1780-1783.
31. Cornwell DG, Jones KH, Jiang Z, Lantry LE, Southwell-Keely P, Kohar I, et al. Cytotoxicity of tocopherols and their quinones in drug-sensitive and multidrug-resistant leukemia cells. Lipids 1998;33:295-301.
32. Pokorny J. Natural antioxidants for food use. Trends Food Sci Technol. 1991;2:223-227.
33. Kasai H, Fukada S, Yamaizumi Z, Sugie S, Mori H. Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro and in a rat carcinogenesis model. Food Chem Toxicol. 2000;38:467-471.
34. Leong LP, Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 2002;76:69-75.
35. Mahmoud BS, Badee AZ, El-Akel AT, Ragab GH, Faheid SM. Effect of some spices used as natural antioxidants on the yeast activity and the rheological properties of wheat flour. Deutsche Lebensmittel-Rundschau. 2004;100:398-403.
36. Mahmoud BS, Yamazaki K, Miyashita K, Il-Shik S, Dong-Suk C, Suzuki T. Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiol. 2004;21:657-666.
37. Ultee A, Kets EPW, Smid EJ. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl Environ Microbiol. 1999;65:4606-4610.
38. Pol IE, Mastwijk HC, Slump RA, Popa ME, Smid EJ. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol. J Food Prot. 2001;64:1012-1018.
39. Smith-Palmer A, Stewart J, Fyfe L. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 2001;18:463-470.
40. Shelef LA, Jyothi EK, Bulgarellii MA. Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods. J Food Sci. 1984;49:737-740.
41. Skandamis PN, Nychas GJ. Development and evaluation of a model predicting the survival of Escherichia coli O157: H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations. Appl Environ Microbiol. 2000;66:1646-1653.
42. Mejlholm O, Dalgaard P. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol. 2002;34:27-31.
43. Periago PM, Moezelaar R. Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus. Int J Food Microbiol. 2001;68:141-148.
44. Karatzas AK, Bennik MHJ, Smid EJ, Kets EPW. Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A. J Appl Microbiol. 2000;89:296-301.
45. Ogawa T, Matsuzaki H, Isshiki K. Bacterial control by hydrostatic pressure treatment with addition of allylisothiocyanate. J-Japanese Soc Food Sci Technol. 1998;45:349-356.
46. Blaszyk M, Holley RA. Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. Int J Food Microbiol. 1998;39:175-183.
47. Yamazaki K, Yamamoto T, Kawai Y, Inoue N. Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester. Food Microbiol. 2004;21:283-289.
48. Ultee A, Kets EP, Alberda M, Hoekstra FA, Smid EJ. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Arch Microbiol. 2000;174:233-238.
49. Bleasel N, Tate B, Rademaker M. Allergic contact dermatitis following exposure to essential oils. Aust J Dermatol. 2002;43:211-213.
50. Carson CF, Riley TV. Safety, efficacy and provenance of tea tree (Melaleuca alternifolia) oil. Contact Dermatitis 2001;45:65-67.
51. Madeira SV, Matos FJ, Leal-Cardoso JH, Criddle DN. Relaxant effects of the essential oil of Ocimum gratissimum on isolated ileum of the guinea pig. J Ethnopharmacol. 2002;81:1-4.
52. Ultee A, Bennik MHJ, Moezelaar R. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl Environ Microbiol. 2002;68:1561-1568.
53. Carson CF, Mee BJ, Riley TV. Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage, and salt tolerance assays and electron microscopy. Antimicrob Ag Chemother. 2002;46:1914-1920.
54. Skandamis P, Koutsoumanis K, Fasseas K, Nychas GE. Inhibition of oregano essential oil and EDTA on Escherichia coli O157: H7. Italian J Food Sci. 2001;13:65-75.
55. Smith RL, Cohen SM, Doull J, Feron VJ, Goodman JI, Marnett LJ, et al. A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food Chem Toxicol. 2005;43:345-363. | ||
|
آمار تعداد مشاهده مقاله: 529 تعداد دریافت فایل اصل مقاله: 755 |
||