Abstract
The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.
Highlights
The commonly used antimicrobial agents include two types: Natural and synthetic compounds
With the increasing concerns for food safety and the understanding of the harm of synthetic preservatives to human health on multiple fronts, research of natural preservatives has recently been significantly developed in the field of seafood preservation [1,2], as it is known that seafood is a rich nutrient source for microbial development and very prone to the loss of quality caused by spoilage microorganisms [3]
Essential oils (EOs) are organic volatile compounds, generally the molecular weight is less than 300 Da, and they are composed of two distinct chemical classes including terpenoids and phenylpropanoids, as some examples are shown in Figure 1, and after extensive research, it is known that many compositions of EOs have excellent antimicrobial and antioxidative properties [5]
Summary
The commonly used antimicrobial agents include two types: Natural and synthetic compounds. L. monocytogenes, while only HPP-induced bacterial injury can be recovered [57] In another interesting study, chitosan films with 20 g kg−1 clove essential oil were combined with HPP processing as preservative treatments for trout fillets and showed a significant additive effect on the inhibition of growth of aerobic mesophilic and coliform counts when stored at 4 ◦ C for 22 days [49]. Chitosan films with 20 g kg−1 clove essential oil were combined with HPP processing as preservative treatments for trout fillets and showed a significant additive effect on the inhibition of growth of aerobic mesophilic and coliform counts when stored at 4 ◦ C for 22 days [49] Another technique has the indirect function of a physical machine to regulate the environment inside the pack in order to maintain seafood quality, such as modified atmosphere packaging (MAP) and vacuum packaging (VP).
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
