Antimicrobial Activity of Coriander and Its Application in the Food Industry

Abstract

The quality and safety of prepared or processed food are of prime importance in the food industry. The microorganisms present in food could lead to spoilage and deterioration of the quality of food products, and if ingested by humans, they can cause infection and illness. Therefore, food manufacturers try to reduce or eliminate microorganisms in food products. It has been estimated that about one-third of the world’s food production is lost annually due to microbial spoilage or contamination. Coriander and coriander essential oil (CEO) have been reported to exhibit excellent antimicrobial effects against bacteria, yeasts, fungi, and viruses. CEO and its various fractional distillates were effective antimicrobial agents, particularly against Listeria monocytogenes because of the presence of long-chain alcohols and aldehydes. In addition, the mix of different fractions showed additive, synergistic, or antagonistic effects against individual test microorganisms. Coriander and CEO are widely used as flavoring agents in all types of food and food products, such as alcoholic beverages, candies, pickles, meat sauces, and seasonings. Coriander and CEO are essential products globally, and they are of great significance in the international trade market.