Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review
Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/22/8103 |
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| author | Azam Amiri Javad Mottaghipisheh Fatemeh Jamshidi-Kia Karamatollah Saeidi Sara Vitalini Marcello Iriti |
| author_facet | Azam Amiri Javad Mottaghipisheh Fatemeh Jamshidi-Kia Karamatollah Saeidi Sara Vitalini Marcello Iriti |
| author_sort | Azam Amiri |
| collection | DOAJ |
| description | Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation. |
| first_indexed | 2024-03-10T14:49:53Z |
| format | Article |
| id | doaj.art-8b78df32dba3459683cf51678b74fa70 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T14:49:53Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-8b78df32dba3459683cf51678b74fa702023-11-20T21:04:42ZengMDPI AGApplied Sciences2076-34172020-11-011022810310.3390/app10228103Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short ReviewAzam Amiri0Javad Mottaghipisheh1Fatemeh Jamshidi-Kia2Karamatollah Saeidi3Sara Vitalini4Marcello Iriti5Department of Horticultural Science, Shahid Chamran University of Ahvaz, Ahvaz 61357-43311, IranDepartment of Pharmacognosy, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, 6720 Szeged, HungaryDepartment of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord 383442-4428, IranDepartment of Horticulture, Faculty of Agriculture, Shahrekord University, Shahrekord 383442-4428, IranDepartment of Agricultural and Environmental, Milan State University, via G. Celoria 2, 20133 Milan, ItalyDepartment of Agricultural and Environmental, Milan State University, via G. Celoria 2, 20133 Milan, ItalyDue to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.https://www.mdpi.com/2076-3417/10/22/8103functional foodsessential oilsliquid and vapor phasesantimicrobial potencies |
| spellingShingle | Azam Amiri Javad Mottaghipisheh Fatemeh Jamshidi-Kia Karamatollah Saeidi Sara Vitalini Marcello Iriti Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review Applied Sciences functional foods essential oils liquid and vapor phases antimicrobial potencies |
| title | Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review |
| title_full | Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review |
| title_fullStr | Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review |
| title_full_unstemmed | Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review |
| title_short | Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review |
| title_sort | antimicorbial potency of major functional foods essential oils in liquid and vapor phases a short review |
| topic | functional foods essential oils liquid and vapor phases antimicrobial potencies |
| url | https://www.mdpi.com/2076-3417/10/22/8103 |
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