Affordable Access

deepdyve-link deepdyve-link
Publisher Website

Bioactivity of essential oils: a review on their interaction with food components.

Authors
  • Perricone, Marianne
  • Arace, Ersilia
  • Corbo, Maria R
  • Sinigaglia, Milena
  • Bevilacqua, Antonio
Type
Published Article
Journal
Frontiers in Microbiology
Publisher
Frontiers Media SA
Publication Date
Jan 01, 2015
Volume
6
Pages
76–76
Identifiers
DOI: 10.3389/fmicb.2015.00076
PMID: 25709605
Source
Medline
Keywords
License
Unknown

Abstract

Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs showed a promising bioactivity in vitro, they could interact in foods with some components (fats, proteins, carbohydrates) and pH, thus many authors have reported that a significant effect of EOs toward spoiling and pathogenic microorganisms could be achieved in vivo by using higher amounts of oils. Different methods can be used to assess the bioactivity of EOs (disk diffusion and agar or broth dilution methods); however, there is not a standardized test and researchers propose and use different protocols (evaluating the Minimal Inhibitory Concentration, studying the survival curves, analysis through the scanning electron microscopy, etc.). Thereafter, the scope of this review is a focus on interactions of EOs with proteins, carbohydrates, oils, NaCl, and pH, as well as a brief description on the different protocols to assess their bioactivity both under in vivo and in vitro conditions.

Report this publication

Statistics

Seen <100 times