Chemical Food Preservatives Research Articles

Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic

A novel long-acting antifungal active film was successfully created, as an alternative to conventional chemical food preservatives. The antifungal films incorporated with cinnamaldehyde (CA) microcapsules achieved long-lasting antifungal activity, mitigated yellowing caused by the direct addition of CA, and showed improved flexibility properties. CA multinuclear microcapsules were produced using gelatin with a Bloom value of 200 and gum arabic, resulting in increased encapsulation efficiency (99.86 %), good dispersibility and enhanced antifungal ability (inhibition zone diameter of 32 mm). These microcapsules can be incorporated into films as a sustained-release antifungal agent. Compared to unencapsulated CA, the addition of 1 % CA microcapsules reduced the ultraviolet transmittance (<36.40 %) of the film while maintaining visible-light transmittance (36.40 %–65.20 %), and improving its elongation at break (23.49 %). The water vapor permeability of the film was not affected by the inclusion of CA microcapsules below 0.25 %. Moreover, microcapsules can enhance the thermal properties of the film. Antifungal films incorporated with 0.5 %–2 % microcapsules may offer better long-acting inhibition against A. brasiliensis. This study presents a new promising pathway for food storage.

Phytochemical Characterization and Biological Activities of Essential Oil from Satureja montana L., a Medicinal Plant Grown under the Influence of Fertilization and Planting Dates.

The rising demand for safe plant compounds and herbal products that contribute positively to human health is in line with current market trends. Plants belonging to the Satureja genus, particularly the aromatic medicinal S. montana L. from the Lamiaceae family, are well suited to these trends as they serve as pharmaceutical raw materials. This research aimed to assess the influence of sowing date and fertilization doses, as well as their interaction, on the fresh weight, essential oil content, and composition of S. montana. Experimental cultivation involved varying nitrogen and phosphorus levels. The second cut had the highest fresh weight and oil production compared to the first cut. The highest total plant biomass was achieved with autumn sowing and fertilization at 55 kg N/ha and 37 kg P/ha, whereas Spring sowing exhibited higher essential oil production, with the maximum oil % with 74 kg P/ha and oil yield after applying 55 kg N/ha and 74 kg P/ha. The GC-MS analysis revealed that carvacrol was the predominant compound, with it being recommended to grow S. montana in Spring at doses of 55 kg N/ha and 74 kg P/ha for the superior oil yield. Additionally, S. montana essential oil demonstrated notable biological and antimicrobial activity, positioning it as a potential alternative to chemical food preservatives.

Dietary exposure assessment to sulfites (SO2) in the Moroccan adult population

Sulfites are a group of chemical food preservatives widely used in the food industry and may cause sensitivities and health adverse. Thus, sulfites are subject to an Acceptable Daily Intake (ADI) of 0.7 mg/kg of body weight. An exposure assessment was conducted to estimate the potential daily intake of sulfites in the Moroccan adult population. Dietary exposure assessment to sulfites was performed by combining analytical concentrations of selected foods, according to the optimized Monier-Williams method, and sulfitescontaining food consumption data derived from an online food frequency questionnaire. For the total population, the mean dietary intake of sulfites was only 18% of the ADI. For the consumer group, the mean intake was well below the ADI, accounting for 27% of the ADI. Dietary exposure to sulfites of the regular consumer group exceeds the ADI at the mean of 137%. Dietary exposure to sulfites was also assessed in the adult asthmatic population, where the ADI is exceeded only at the 95th percentile of female asthmatic consumers, up to 113% of the ADI. The highest food contributors to sulfites intakes were potato chips, olives, and barbecue sausage. The results showed that the risk of exceeding the ADI is observed for a limited part of the population (regular consumers). However, for the asthmatic population, possibly more sensitive to sulfites, the consumption of sulfitescontaining foods should be limited and controlled.

Bacteriocın, Plantaricin and Pediocin Bıosynthesis in Lactic Acid Bacteria, Antimicrobial Mechanism and Applications as Food Preservatives: Review

Bacteriocins are antimicrobial peptide compounds derived from gram-positive and gram-negative bacteria. Bacteriocins can be cationic, anionic, and neutral. These compounds are synthesized in bacterial ribosomes and have a broad spectrum of activity against pathogenic bacteria. Some bacteriocins from lactic acid bacteria used in the food industry are nisin, diplococcin, acidochilin, bulgarican, helventicin, lactacin, and plantaricin. Bacteriocins produced by Pediococcus spp., which are known as pediocins, can be used as alternative preservatives in the food industry. Another type of bacteriocin is plantaricin, which is produced by a group of gram-positive bacteria, Lactobacillus plantarum, and can inhibit growth and kill a group of gram-negative bacteria that are pathogenic. Bacteriocins derived from lactic acid bacteria and used as biopreservatives have several advantages, namely a) they are not toxic and biodegrade easily because they are protein compounds; b) they do not harm the intestinal microflora because they are easily digested by enzymes in the digestive tract; c) they can reduce the use of chemical food preservatives; and d) they are highly versatile and can be utilized in various forms such as the form of bacteriocin-producing bacterial culture strains or purified or semi-purified bacteriocin compounds.

Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials.

Natural agents from microorganisms have emerged as suitable options to replace chemical preservatives in foods. In this study, the antibacterial activity of cell-free supernatant (CFS) from five native yeasts (Saccharomyces cerevisiae Lev6 and Lev30, C. pseudointermedia Lev8, Candida intermedia Lev9, C. parapsilosis Lev15) and the reference S. boulardi SSB, was evaluated against some indicator food pathogens. The generation of antimicrobials was reliant on strain-, and sugar-supplemented media, which supported yeast growth established at 30 °C and 200 rpm for 48 h. Treatment with proteinase K and catalase was unable to completely abolish the inhibitory effect, indicating that the active components are likely complex combinations of acids, proteins, hydrogen peroxide, and other metabolites. Although there was no impact on Listeria monocytogenes, exposure to CFS and extracellular fractions obtained through precipitation with methanol (PPm) at 120 °C for 60 min significantly (p < 0.05) increased the inhibitory activity against Escherichia coli, Salmonella enterica, Kosakonia cowanii, and Staphylococcus aureus, indicating that the inhibitory activity was stimulated by heat. Likewise, a synergistic inhibitory action against Listeria was obtained following the pretreatment of PPm with EDTA (ethylenediaminetetraacetic acid). These activities were yeast strain-dependent, with Lev6, Lev8, and Lev30 showing the highest activity. In addition, a heat-stable low-molecular-mass molecule under 5 kDa was detected in Lev30. Further research is required to evaluate the mode of action and characterize the composition of the released molecules in the CFS in order to develop a novel biocontrol agent based on yeasts.

Toll-like receptors and nuclear factor kappa B signaling pathway involvement in hepatorenal oxidative damage induced by some food preservatives in rats

Chemical food preservatives are extensively found in various processed food products in the human environment. Hence, this study aimed to investigate the effect of long-term exposure to five food preservatives (potassium sorbate (PS), butylated hydroxyanisole (BHA), sodium benzoate (SB), calcium propionate (CP), and boric acid (BA)) on the liver and kidney in rats and the probable underlying mechanisms. For 90 days, sixty male albino rats were orally given either water (control), 0.09 mg/kg b.wt BHA, 4.5 mg/kg b.wt PS, 0.9 mg/kg b.wt SB, 0.16 mg/kg b.wt BA, or 0.18 mg/kg b.wt CP. Liver and kidney function tests were assessed. Hepatic and renal oxidative stress biomarkers were estimated. Histologic examination analysis of liver and kidney tissues was achieved. Toll-like receptors 2 and 4 (TLR-2 and TLR-4), tumor necrosis factor-alpha (TNF-α), and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) mRNA expression levels were measured. The results revealed that long-term oral dosing of the five food preservatives resulted in significant increases in alkaline phosphatase, alanine transaminase, aspartate transaminase, urea, uric acid, and creatinine levels. There were significant reductions in hepatic and renal antioxidant enzymes, an increase in MDA concentrations, and pathological alterations in renal and hepatic tissues. The mRNA levels of TLR-4, TLR-2, NF-κB, and TNF-α were elevated in the food preservatives-exposed groups. Conclusively, the current findings revealed that long-term exposure to PS, BHA, SB, CP, and BA has a negative impact on liver and kidney function. Furthermore, these negative effects could be mediated via oxidative stress induction, inflammatory reactions, and cytokine production.

Rapid Detection of Potential Natural Food Preservatives and Identification of Artemisia Species via High-Sensitivity Photoionization Mass Spectrometry.

Natural food preservatives are being sought extensively as a safe alternative to chemical food preservatives. This study aimed to identify potential natural preservatives from herbs using single-photon ionization time-of-flight mass spectrometry (SPI-TOF-MS). Five Artemisia species and four other herbs were analyzed, and the random forest (RF) algorithm was used to simulate olfaction and distinguish the Artemisia species by identifying the characteristic peaks of volatile terpenoids (VTPs). Results showed that the terpenoid synthase (TPS) gene family was expanded in Artemisia species, potentially contributing to the increased production of VTPs, which have potential as natural preservatives and specifically identify these species. The limits of detections (LODs) for principle VTPs in Artemisia species were as low as 22-39 parts-per-trillion-by-volume (pptv) using SPI-TOF-MS. This study highlights the potential for headspace mass spectrometry to be used in the development of natural preservatives and the identification of plant species.

Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent

The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer. Goat whey is a waste from the cheese industry which is primarily treated as a residue. It is rich in different nutrients and has the potential to be used as a matrix for lactic acid bacteria fermentation. This work aims to find a revalorization of whey for the production of a natural origin antifungal agent by a fermentation that can be used as food ingredient. First different whey culture mediums were developed and fermented. Quantification of different antifungal molecules in whey culture mediums in comparation to a fermentation of De Man, Rogosa and Sharpe (MRS) culture medium evidenced that the production of this antifungal metabolites was similar. The in vitro qualitative and quantitative assays evidenced that the whey-based mediums increased the antifungal activity of the CFS in comparation to the MRS. The fermented whey produced bigger inhibition halos (above 1 cm) in the agar diffusion test in comparation to the fermented MRS (bellow 0.6 cm). Alike, in the minimal fungicidal concentration test the lowest antifungal concentrations were detected on the fermented whey mediums, averaging antifungal concentrations lower than 130 g/L. Finally, a multivariable data analysis determined that more antifungal metabolites yet to be detected were affecting in the antifungal activity from the whey samples. The fermented whey has the potential to be a tool in reducing the use of chemical preservatives in foods.

Gliadin nanoparticles stabilized by sodium carboxymethyl cellulose as carriers for improved dispersibility, stability and bacteriostatic activity of Natamycin

There is increasing interest in the development of Natamycin (Nata) containing ingredients appropriate as substitutes for chemical food preservatives, due to its safe and efficient antimycotic effects. This work reported that gliadin (Gli) could effectively perform as nano-vehicles to enhance Nata's water dispersibility and stability. Nata-Gli nanoparticles (NPs) were prepared by adjusting the solution pH and anti-solvent method using the amphiphilicity of Gli. The encapsulation rate of NPs could reach 85.5%, and the loading rate was 8.6%. Nata-Gli/CMC nanocomposite system was prepared using sodium carboxymethylcellulose (CMC) as an antisolvent. Compared with the Nata-Gli NPs, the spherical structure of the particles with CMC addition is more apparent and more homogeneous. The bacteriostatic properties of the Nata-Gli/CMC nanocomposite system against Penicillium expansum were tested in vitro and in vivo. The results in vitro results confirmed that the application of Nata-Gli/CMC nanocomposite system improved the water dispersibility of natamycin and thus enhanced the bacteriostatic activity of natamycin. The results in vivo indicated that Nata-Gli/CMC nanocomposite system reduced the occurrence of rot and mildew in inoculated kumquat. The findings provide an effective strategy to provide a new idea for applying Nata and provide a reference for developing the post-harvest colloidal delivery system.

Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink).

Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in three levels, including EO type (pennyroyal, Gijavash, and their equal combination) and a control sample was applied to assess the physicochemical and sensory properties of Doogh. The highest negative zeta potential and antioxidant activity percentage were observed in the sample containing the nanoemulsion of pennyroyal and enriched with a combination of two essential oils. The microbial evaluation results indicated that the total microorganism count was minimised in the Doogh containing the nanoemulsion of Gijavash. The nanoemulsions of pennyroyal and Gijavash can be added into Doogh formulation to produce a new product with maximum sensory acceptability.

Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

Gamma irradiation was applied to extend the shelf life of ready-to-eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non-irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage. Novelty impact statement Gamma irradiation is recommended as an alternative process to extend the shelf life of RTE shrimp chili paste under ambient condition without modification of product qualities and storage conditions. Gamma irradiation could replace chemical food preservatives and thermal process, which demolished aroma volatiles of chili paste. Important hindrances in terms of preparation hassle and short shelf-life at ambient condition of RTE chili paste are resolved. Thus, potential markets in Southeast Asian, Asian, USA, and Europe could be expanded. These insights could be profitably applied to create other convenient and travelable condiments and table sauces.

Antimicrobial action of Oregano, Thyme, Clove, Cinnamon and Black pepper essential oils free and encapsulated against foodborne pathogens

The antimicrobial properties of essential oils from spice and medicinal plants have aroused interest for their potential as an alternative to the use of chemical preservatives in foods. In this work, we studied the bacteriostatic and bactericidal effects of Oregano, Thyme, Clove, Cinnamon and Black-pepper essential oils (EOs) against strains of Staphylococcus aureus, Listeria sp, Escherichia coli and Salmonella sp. that contaminate food and cause Foodborne Diseases (FBD). The study was carried out with free EOs and in blends, to study the potential synergistic effect between them. Moreover, microcapsules containing oregano, thyme and clove EO were developed with different wall materials obtained by complex coacervation between three different polymers (chitosan, gelatin, and Arabic gum). Among the free EOs, cinnamon EO stood out in inhibiting the growth of all bacteria tested. The best combination was Oregano + Thyme, presenting a synergistic effect against the bacteria tested with a considerable reduction in the initial Minimum Inhibitory Concentration (MIC). Encapsulation positively influenced the inhibitory power of the oils by resulting in MICs lower or close to those of the oil in the free form. Given the above, we can conclude that the tested EOs perform well in inhibiting these pathogens and that their effect is potentiated when tested in combination.

Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification.

The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality of the food products. Meat preservation and fortification are among the biggest concerns, as they are relevant to the majority of food products. The chemical preservatives conventionally used in preserving meat and meat products possess several detrimental effects on the consumers. Thus, alternative strategies are needed to combat strategically in facilitating the shelf-life and quality. Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life. This review, thus, deals with the use of LAB as biopreservatives for enhancing the shelf-life of meat and meat products and helping its fortification.

Applications of Bacteriocins of Lactic Acid Bacteria in Biotechnology and Food Preservation: A Bibliometric Review

Introduction: Due to the growing prevalence of antibiotic resistance in microorganisms and the demand for safe food, there is increasing interest in using natural bioproducts such as the antimicrobial peptides bacteriocins to extend the shelf-life of foods. This is because of their spectrum of activity, ease of synthesis and applicability. This study reports on the global trends in lactic acid bacteria (LAB) bacteriocins based research publications in the Web of Science core collections within the last 20 years (2000-2019), with specific focus to their applications in biotechnology and food science. Methods: Data analysis was undertaken using VOSviewer and HistCite software to evaluate relationships between articles and visualise research linkages amongst authors, institutions and countries. Results: In the 20 years under review, a total of 1741 bacteriocin related articles were published, with the most cited publication examining the anti-infective activity of Lactobacillus salivarius. The highest research output was recorded by the United States, followed by Spain and China. However, Europe as a continent had the highest research output with a higher inter-institution collaboration network and stronger food safety legislations. Discussion: The bibliometric analysis gave insights into the research areas, cooperation network of authors, co-citation maps and co-occurrence of keywords utilized in the research field and indicates that bacteriocin-based research is highly multidisciplinary with a global reach. Conclusion: Key focus is on the control of foodborne disease pathogens, search for new producer organisms and approaches to improve bacteriocin yield and application. This class of antimicrobial peptides has the potential to replace chemical food preservatives in the future.

Biobased and compostable trilayer thermoplastic films based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and thermoplastic starch (TPS)

Food preservation is crucial in safeguarding the global food supply and security. Current regulations do not encourage the use of chemical food preservatives. Therefore, creating a physical barrier in the form of packaging remains a necessary measure to prevent food contact with biological and physical contaminants. This work presents a novel biodegradable thin trilayer assembly of two sandwiching layers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), and a core layer composed of thermoplastic starch (TPS), maleated TPS, or their blends with PHBV (80/20). Scanning electron microscope (SEM), and optical microscopy images showed the samples' consistent film formation. The tensile test revealed that the sample with a core layer of a blend of maleated TPS and PHBV was the strongest, with a modulus of 178 MPa. The water vapor transmission rates were as low as 20.2 g/(m2·d). The oxygen permeation rate was below the detection limit of the test. Most importantly, the samples pass the biodegradation (28 °C) disintegration test in less than six weeks. The study confirmed that a trilayer structure with two outer layers of PHBV, and a middle layer of TPS-PHBV blend provides excellent barrier properties in conjuncture with its biodegradability making it an appealing, sustainable food packaging material option.

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma.

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

Expression of the Recombinant Enterocin E-760 in Pichia pastoris X33 and Its Antimicrobial Activity towards Listeria monocytogenes

Bioactive compounds such as bacteriocins have become potent and promising alternatives to chemical food preservatives for extending food shelf-life and eliminating food loss from microbial spoilage. Enterocin E-760 is a specific bacterocin belonging to class II that possesses broad spectrum antibacterial activity against both Gram-negative and Gram-positive bacteria. In this study, the enterocin E-760 gene was fused to a His-tag and cloned into the expression vector, pPICzαA, and transformed into Escherichia coli DH5α cells. The recombinant plasmid was isolated, linearised and transformed into competent Pichia pastoris X33 cells using electroporation. The Pichia transformants were determined using PCR and expressed under methanol induction with the highest antibacterial activity of culture supernatants reaching 40 AU/mL. Enterocin E-760 exhibited a molecular weight of approximately 5.5 kDa and was detected directly on a Tricine SDS-PAGE gel containing Listeria monocytogenes ATCC 35152 after ethanol precipitation at a concentration ranging from 30% to 70%. This study represented the initial stages of research into using enterocin as a biopreservative in food processing.

In vitro antimicrobial activity of clove extract against gram negative bacteria isolated from chickens

Because of Citrobacter freundii' medical and economic value, as well as the fact that there are only a few local investigations on it, the study aimed to assess the anti-microbial activities of clove extracts (aqueous and ethanolic) and to evaluate the phytochemicals present in them, using the agar well diffusion method The antimicrobial activity was either weak or very strong with inhibition zones ranging from 10 to 21 mm in gram negative , in vitro results confirmed the efficacy of clove extract as natural antimicrobials and suggested the possibility of its use in treatment of such bacterial infections. The findings indicate that ,besides being safe and sensorially attractive, Citrobacter freundii has antimicrobial activity, which makes it a potential substitute for chemical food preservatives. avoiding healthy hazards of chemically antimicrobial agent applications. Ethanolic extract of clove had the highest inhibitory effect against Citrobacter freundii (21) mm ,whereas aqueous extract respectively was effective against it (20.) mm, The chemical constituents of clove seeds were analyzed by using gas chromatography-mass spectrometry (GC-MS). nineteen and twenty seven chemical constituents were identified based on GC-MS from clove extract(aqueous and ethanolic).

In vitro antimicrobial activity of clove extract against gram negative bacteria isolated from chickens

Because of Citrobacter freundii' medical and economic value, as well as the fact that there are only a few local investigations on it, the study aimed to assess the anti-microbial activities of clove extracts (aqueous and ethanolic) and to evaluate the phytochemicals present in them, using the agar well diffusion method The antimicrobial activity was either weak or very strong with inhibition zones ranging from 10 to 21 mm in gram negative , in vitro results confirmed the efficacy of clove extract as natural antimicrobials and suggested the possibility of its use in treatment of such bacterial infections. The findings indicate that ,besides being safe and sensorially attractive, Citrobacter freundii has antimicrobial activity, which makes it a potential substitute for chemical food preservatives. avoiding healthy hazards of chemically antimicrobial agent applications. Ethanolic extract of clove had the highest inhibitory effect against Citrobacter freundii (21) mm ,whereas aqueous extract respectively was effective against it (20.) mm, The chemical constituents of clove seeds were analyzed by using gas chromatography-mass spectrometry (GC-MS). nineteen and twenty seven chemical constituents were identified based on GC-MS from clove extract(aqueous and ethanolic) .

Scientific Findings: The Amazing use of Essential Oils and their Related Terpenes as Natural Preservatives to Improve the ShelfLife of Food

There is growing legislation against the use of synthetic and chemical food preservatives as antimicrobials. Therefore, it is essential to discover and develop alternative safe and natural techniques for controlling food-borne and spoilage bacteria, fungi and yeast in and through food. Worldwide studies carried out on essential oils (EOs) have motivated scientists to focus their interest toward the research of botanical antimicrobials. It is obvious that the application of EOs and their derivatives has been widely described and used against a wide range of food-borne and food spoilage microorganisms. Research on the use of EOs as natural preservatives in the food industry is still in the “childhood” step with more exciting and promising discoveries to come. Still, the findings are extremely encouraging and suggest that EOs or their characteristic chemical compounds (thymol, carvacrol, linalool, citral, citronellol, geraniol, eucalyptol, geranyl acetate and limonene) can replace chemical food preservatives and create all-natural, safe, and tasty food products with a long shelf-life.