Combination Of Essential Oils Research Articles

Protective effect of the combination of essential oil from patchouli and tangerine peel against gastric ulcer in rats

Ethnopharmacological relevanceEssential oil (EO) is the main extract of patchouli and tangerine peel with antiinflammatory, antiulcer, and other functions. However, the efficacy and mechanism of the combination of EO from patchouli and tangerine peel against gastric ulcer (GU) are unclear. Aim of the studyThis study aims to reveal the protective effect of the combination of EO from patchouli and tangerine peel against GU in rats, as well as explore the optimal ratio and possible mechanism of EO in GU treatment. Materials and methodsThe GU model is executed via water immersion and restraint stress. The repair effect of EO in different proportions on gastric mucosa injury and the effects on serum gastrin (GAS), pepsinogen C (PGC), prostaglandin E2 (PGE2), and 5-hydroxytryptamine in GU rats were observed. The optimal ratio obtained was used in the second part to set different dose groups for further experiment. The effects of the different EO doses on gastric mucosal ulcer formation and gastric acid secretion were evaluated. The morphology of chief and parietal cells were observed via transmission electron microscopy. The contents of GAS, PGC, substance P (SP), cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP), cholecystokinin (CCK), PGE2, and motilin (MTL) in serum in different groups were detected via enzyme-linked immunosorbent assay. Expressions of epidermal growth factor (EGF) and trefoil factor 2 (TFF2) protein in gastric tissues were detected via immunohistochemistry, and expressions of c-Jun N-terminal kinase (JNK), P53, Bcl-2-associated X protein (Bax), and Caspase-3 protein in gastric tissues were detected via western blotting. ResultsThe EO from patchouli and tangerine peel at 1:2 ratio of compatibility significantly improved gastric mucosal injury, decreased serum GAS and PGC contents, and increased the PGE2 level in serum (p < 0.05). The mixture of EO from patchouli and tangerine peel (Mix-EO) can reduce the formation of gastric mucosal ulcers, reduce gastric mucosal injury, improve the expansion of the endoplasmic reticulum of the chief cells, repair mitochondrial damage, and inhibit the secretion of gastric acid by parietal cells. Mix-EO at 300 mg/kg can reduce the expression of serum GAS, PGC, SP, CCK, and cAMP/cGMP (p < 0.05 or 0.01); increase the expression of EGF and TFF2 protein in gastric tissues (p < 0.01); and inhibit the expression of JNK, p53, Bax, and Caspase-3 proteins (p < 0.01). ConclusionThe combination of EO from patchouli and tangerine peel can repair the gastric mucosal damage in GU rats and prevent the occurrence of ulcers by inhibiting the secretion of gastric acid, enhancing the defensive ability of gastric mucosa, and suppressing the apoptosis of gastric epithelial cells. Moreover, the optimal compatible ratio of patchouli and tangerine peel is 1:2.

Simultaneous Hydrodistillation-Steam Distillation of Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium from Morocco, Major Terpenes: Impact on Biological Activities.

Interest in the use of essential oils (EOs) in the biomedical and food industries have seen growing over the last decades due to their richness in bioactive compounds. The challenges in developing an EO extraction process that assure an efficient levels of monoterpenes with impact on biological activities have driven the present study, in which the EO extraction process of rosemary, lavender and citrus was performed by simultaneous hydrodistillation–steam distillation, and the influence of EO composition on biological activities, namely antioxidant, anti-inflammatory, antidiabetic, anti-acetylcholinesterase, anti-tyrosinase, antibacterial, and antibiofilm activity, were evaluated. The EO yields of combinations were generally higher than the individual plants (R. officinalis (Ro), L. angustifolia (La), and C. aurantium (Ca)) extracted by the conventional hydrodistillation. The EOs obtained by this process generally had a better capacity for scavenging the free radicals, inhibiting α-glucosidase, and acetylcholinesterase activities than the individual EOs. The combination of EOs did not improve the ability for scavenging peroxide hydrogen or the capacity for inhibiting lipoxygenase activity. The antioxidant activity or the enzyme inhibition activity could not only be attributed to their major compounds because they presented lower activities than the EOs. The chemical composition of the combination Ro:La:Ca, at the ratio 1/6:1/6:2/3, was enriched in 1,8-cineole, linalool, and linalyl acetate and resulted in lower MIC values for all tested strains in comparison with the ratio 1/6:2/3:1/6 that was deprived on those components. The biofilm formation of Gram positive and Gram negative bacteria was impaired by the combination Ro:La:Ca at a sub-inhibitory concentration.

A Novel qNMR Application for the Quantification of Vegetable Oils Used as Adulterants in Essential Oils.

Essential oils (EOs) are more and more frequently adulterated due to their wide usage and large profit, for this reason accurate and precise authentication techniques are essential. This work aims at the application of qNMR as a versatile tool for the quantification of vegetable oils potentially usable as adulterants or diluents in EOs. This approach is based on the quantification of both 1H and 13C glycerol backbone signals, which are actually present in each vegetable oil containing triglycerides. For the validation, binary mixtures of rosemary EO and corn oil (0.8–50%) were prepared. To verify the general feasibility of this technique, other different mixtures including lavender, citronella, orange and peanut, almond, sunflower, and soy seed oils were analyzed. The results showed that the efficacy of this approach does not depend on the specific combination of EO and vegetable oil, ensuring its versatility. The method was able to determine the adulterant, with a mean accuracy of 91.81 and 89.77% for calculations made on 1H and 13C spectra, respectively. The high precision and accuracy here observed, make 1H-qNMR competitive with other well-established techniques. Considering the current importance of quality control of EOs to avoid fraudulent practices, this work can be considered pioneering and promising.

Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications.

The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

Synergistic effects of Ruta montana (Clus.) L. essential oil and antibiotics against some pathogenic bacteria

Antibiotic resistance has been called one of the world’s most pressing public health threats. The combination of essential oils with conventional antibiotics is one of the emerging approaches that could help prevent this problem. In light of this, this study aimed to investigate the impact of combination of Ruta montana essential oil with conventional antibiotics on some pathogenic bacteria. The essential oil isolated by steam-hydrodistillation was first analyzed using GC-MS then tested alone and in combination with five recommended antibiotics against three bacterial strains by the agar disc diffusion and broth micro-dilution methods. Out of forty-nine peaks, thirty-eight components were identified representing 98.17% of the total oil composition. The major components were 2-Undecanone (63.39%), 2-Nonanone (5.65%), 2-Acetoxytetradecane (4.94%), 2-Decanone (4.47%) and 2-Dodecanone (3.35%). While R. montana essential oil showed only weak antibacterial activity compared to the antibiotics tested alone, unexpectedly, the combination of RM essential oil with antibiotics remarkably increased the antibacterial activity of the antibiotics through synergistic effects in up to 70% of cases. These results suggest that combining antibiotics with essential oils, even those with low antibacterial activity, may be effective in overcoming problems caused by increasing bacterial resistance.

Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review.

The management of insect pests and fungal diseases that cause damage to crops has become challenging due to the rise of pesticide and fungicide resistance. The recent developments in studies related to plant-derived essential oil products has led to the discovery of a range of phytochemicals with the potential to combat pesticide and fungicide resistance. This review paper summarizes and interprets the findings of experimental work based on plant-based essential oils in combination with existing pesticidal and fungicidal agents and novel bioactive natural and synthetic molecules against the insect pests and fungi responsible for the damage of crops. The insect mortality rate and fractional inhibitory concentration were used to evaluate the insecticidal and fungicidal activities of essential oil synergists against crop-associated pests. A number of studies have revealed that plant-derived essential oils are capable of enhancing the insect mortality rate and reducing the minimum inhibitory concentration of commercially available pesticides, fungicides and other bioactive molecules. Considering these facts, plant-derived essential oils represent a valuable and novel source of bioactive compounds with potent synergism to modulate crop-associated insect pests and phytopathogenic fungi.

Synergistic Anticandidal Effects of Six Essential Oils in Combination with Fluconazole or Amphotericin B against Four Clinically Isolated Candida Strains.

The development of opportunistic pathogenic Candida strains insensitive to several classes of antifungals has emerged as a major health care problem during the last years. Combinational therapy of natural products (e.g., essential oils, EOs) with conventional antifungals has been suggested as a promising alternative to overcome this medical problem. The present study investigates the potential antifungal activity of EOs extracted from some selected medicinal plants, alone and in combination with two common conventional antifungals (fluconazole and amphotericin B) against four clinical Candida isolates. MIC assays indicated that EOs induced strong anticandidal activities with MIC values ranging from 0.162 to 4.950 mg/mL. The combination of amphotericin B with Thymus leptobotrys, Origanum compactum and Artemisia herba alba EOs provided a synergistic effect against C. krusei only, with MIC gain of four-fold, and additive effect against remaining strains (MIC gain = two-fold). Interesting synergistic interactions were observed by combining all studied EOs with fluconazole, with reduction rates of their MICs ranging from 16 to 512-fold. This synergistic effect was very pronounced with the combination of T. leptobotrys EO and fluconazole. These findings indicate that studied EOs can be used as anti-candidals in combination with antifungals, particularly fluconazole, to counteract the emergence of resistant Candida spp.

Assessing the Control of Postharvest Gray Mold Disease on Tomato Fruit Using Mixtures of Essential Oils and Their Respective Hydrolates.

Gray mold disease, which is caused by Botrytis cinerea Pers ex. Fr., results in serious economic losses to Lycopersicum esculentum (tomato) crop productivity. In this study, we explored the possibility that mixtures of essential oils (EOs) and their respective hydrolates (HYSs) could be used to control this disease. Thus, EOs and HYSs were obtained from Origanum vulgare, Thymus vulgaris, Citrus limon, and Citrus sinensis by hydrodistillation. In vitro antifungal activities were evaluated, and EC50 values of 15.9 and 19.8 µg/mL were obtained for EOs of thyme and oregano, respectively. These activities are due mainly to volatile compounds, thymol and carvacrol. Results from in vivo assays show that although most tomatoes were infested five days after inoculation, the damage was considerably reduced by the application of an EO/HYS mixture of thyme. The disease incidence indexes of B. cinerea tomato rot, percentage and severity, measured four days after inoculation, were reduced by 70% and 76%, respectively, as compared with the inoculum control. These results suggest that a combination of HYSs and EOs enhances antifungal activity, and that optimization of relative concentrations, volumes, and the nature of the compounds, could design a formulation able to control B. cinerea inoculum on tomato fruits.

Possible Use of Phytochemicals for Recovery from COVID-19-Induced Anosmia and Ageusia.

The year 2020 became the year of the outbreak of coronavirus, SARS-CoV-2, which escalated into a worldwide pandemic and continued into 2021. One of the unique symptoms of the SARS-CoV-2 disease, COVID-19, is the loss of chemical senses, i.e., smell and taste. Smell training is one of the methods used in facilitating recovery of the olfactory sense, and it uses essential oils of lemon, rose, clove, and eucalyptus. These essential oils were not selected based on their chemical constituents. Although scientific studies have shown that they improve recovery, there may be better combinations for facilitating recovery. Many phytochemicals have bioactive properties with anti-inflammatory and anti-viral effects. In this review, we describe the chemical compounds with anti- inflammatory and anti-viral effects, and we list the plants that contain these chemical compounds. We expand the review from terpenes to the less volatile flavonoids in order to propose a combination of essential oils and diets that can be used to develop a new taste training method, as there has been no taste training so far. Finally, we discuss the possible use of these in clinical settings.

Natural Antimicrobial Nano Composite Fibres Manufactured from a Combination of Alginate and Oregano Essential Oil.

Alginate is a linear biodegradable polysaccharide polymer, which is bio-renewable and widely used for various biomedical applications. For the next generation of medical textiles, alginate nanofibres are desirable for their use in wound dressings that are biocompatible, sustainable, and abundantly available. This study has developed a unique manufacturing process for producing alginate nanofibres with exceptional antimicrobial properties of oregano essential oil (OEO) as a natural antimicrobial agent. OEO with varying degrees of concentration was incorporated in an aqueous alginate solution. Appropriate materials and electrospinning process parameter selection allowed us to manufacture alginate fibres with a range of diameters between 38 and 105 nm. A unique crosslinking process for alginate nanofibres using extended water soaking was developed. Mechanical characterisation using micro-mechanical testing of nonwoven electrospun alginate/oregano composite nanofibres revealed that it was durable. An extensive antimicrobial study was carried out on alginate/oregano composite nanofibres using a range of Gram-positive (methicillin-resistant Staphylococcus aureus (MRSA) and Listeria monocytogenes) and Gram-negative bacteria (Klebsiella pneumoniae and Salmonella enterica), which are common wound and food pathogens. The results indicated that increasing the concentration of OEO from 2 to 3 wt % showed improved antimicrobial activity against all pathogens, and activity was significantly improved against MRSA compared to a non-alginate-based control disk containing OEO. Therefore, our research suggests that all-natural alginate/oregano nanofibre composite textiles offer a new generation of medical textiles for advanced wound dressing technology as well as for food packaging applications.

Synergistic potential of essential oils with antibiotics to combat fungal pathogens: Present status and future perspectives.

The steady rise in the emergence of antibiotic-resistant fungal pathogens has rendered most of the clinical antibiotics available in the market to be ineffective. Therefore, alternative strategies are required to tackle drug-resistant fungal infections. An effective solution is to combine the available antibiotics with adjuvants such as phytochemicals or essential oils to enhance the efficacy and activity of antibiotics. The present review aims to summarize the studies on synergistic combinations of essential oils and anti-fungal antibiotics. The current findings, methods used for measuring synergistic effects, possible mechanisms of synergism, and future perspectives for developing synergistic EO-antibiotic therapeutic formulations are discussed in this study. Several essential oils exhibit synergistic effect in combination with antibiotics against human fungal pathogens such as Candida albicans. The possible mechanisms of synergy exhibited by essential oil- antibiotic combinations in fungi include disruption of cell wall structure/ ergosterol biosynthesis pathway, enhanced transdermal penetration of antibiotics, alterations in membrane permeability, intracellular leakage of cellular contents, inhibition of germ tube formation or fungal biofilm formation, and competition for a primary target. Synergistic combination of essential oils and antibiotics can prove to be a valid and pragmatic alternative to develop drugs with increased drug-efficacy, and low toxicity.

Antibacterial Activity and Interaction Effects of Litsea Cubeba Fruit Essential Oil and Chitosan Against Food-Borne Bacteria

The aims of this study were to investigate the antibacterial activity and interaction effect of Litsea cubeba fruit essential oil (EO) and chitosan (CTS) against food-borne bacteria. The inhibition zone of EO, CTS and EO-CTS mixture against Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 13061 ranged from 39.0 - 57.3 mm; 11.7 - 15.5 mm and 29.7 - 39.3 mm, respectively. The minimum inhibitory concentration (MIC) of EO and CTS were 5.53 mg/mL and from 0.60 - 0.80 mg/mL, respectively. The synergistic effects were found when EO and CTS were used in combination with fractional inhibitory concentration values ranging from 0.62 - 0.67. The MIC of the EO and CTS combination was decreased from 6 to 8-fold and 2-fold compared to individual treatment by EO and CTS, respectively. The obtained results demonstrated the potential application of EO-CTS mixture in food preservation.

Produk Inovasi Aromaterapi Berbasis Minyak Atsiri Kemenyan, Kamfer Sumatera Dan Ekaliptus

The global pandemic Covid-19 encourages peoples to improve their immune system. Both healthy food and regular exercise, good immunity can be achieved from healthy and relaxing mind, including through aromatherapy. This is in line with increasing awareness in holistic and organic medicine. The objectives of study are to develop aromatherapy products based-on sumatran camphor, styrax, and eucalypts essential oils; and to identify consumer preferences for innovation products. A conjoint analysis was operated to determine consumer preferences. The active compounds contained in essential oils combination are including a-pinene, 1.8-cineole, limonene, b-caryophyllene and p-cymene. The combination and presence of similar active compound harmonize aroma with minimal contraindications and produce refreshing and relaxing aromas. The 1.8-cineole is known as anti-fungal, antiviral which offer relief to congested respiratory system, thereby boosts immune system. Moreover, p-cymene has been identified to reduce anxiety, nervousness, and relaxing the mind. Based on conjoint analysis, aroma has the greatest influence on consumer preferences. The most preferred profile is aromatherapy product which soft-refreshing aroma, roll-on package, volume 6 ml, at price of Rp 35,000. Aroma is influenced by personal’s perceptions, which related to initial recognition of certain scents as olfactory memory.

Combination effect of red light irradiation and Traychspermum ammi essential oil on colorectal cancer cells (SW480).

Colon cancer is the third significant reason for death related to cancers in the world. There are various treatments for colon cancer, which have several side effects. Polyphenol agents are a type of antioxidant in plants that have diverse biological properties, such as anti-cancer effects. Here, we investigate the effect of Trachyspermum ammi essential oil (TEO) and red light irradiation on the colorectal cancer cell line (SW 480). The colorectal cancer cell lines were irradiated at 660nm for 90s and then the cells were incubated with different TEO concentrations. In another study, cells initially were treated with various TEO concentrations and then irradiation for 90s. Effect of TEO and the red light irradiation on viability of the cell, ROS generation, and cell cycle was assessed by MTT and flow cytometry, respectively. The findings demonstrated that early incubation with TEO and then irradiation decreased the SW 480 cells survival more than the early irradiation at 660nm and then essential oil. In addition, TEO treatment at IC50 concentration in combination with low-level laser irradiation induces ROS generation in SW 480 cells as compared to the dark group. In addition, TEO treatment at IC50 in combination with low-level laser irradiation induces G0/G1 arrest of the cell cycle in SW 480 cells in comparison to the dark group. This study revealed that the Trachyspermum ammi essential oil in combination with low-level laser results in more reduction in survival which leads to ROS generation and cell cycle arrest in SW 480 colorectal cancer cells.

Production of probiotic wort-based beverages with grapefruit (Citrus paradisi L.) or tangerine (Citrus reticulata L.) zest essential oil addition.

In recent years, increasing health awareness in consumers has motivated breweries to expand their beverage ranges with products with increased biological value. The aim of the present research was to develop probiotic wort-based beverages with grapefruit or tangerine zest essential oil addition. Wort was produced with 60% Pilsen malt, 20% Vienna malt and 20% Caramel Munich ІІ malt with and without the addition of 0.05% (v/v) grapefruit or tangerine essential oils. It was inoculated with the probiotic yeast strain Saccharomyces cerevisiae var. boulardii Y1. Fermentations were carried out at a constant temperature of 10°C for 5 days. The dynamics of the extract, the alcohol content and the concentration of viable cells were monitored daily. The total phenolic content, phenolic acid and flavonoid phenolic compounds were determined because of their antioxidant activity. The antioxidant activity was determined by radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP). A descriptive organoleptic evaluation of the final beverages was performed. The essential oils inhibited yeast growth to some extent at the beginning of the fermentation, even at a concentration of 0.05% (v/v), which resulted in lower alcohol content in the beverages with essential oil addition. Nevertheless, at the end of fermentation the concentration of viable cells was almost equal in all the beverages. Tangerine essential oil addition led to the highest content of phenolics, of which phenolic acids predominated. Therefore, the highest antioxidant activity of the beverage with tangerine essential oil can be ascribed to phenolic acids. The results of the sensorial evaluation also showed that the panel had preference towards the beverage with tangerine essential oil. The combination of essential oil and the probiotic yeast strain resulted in beverages with higher biological value than the beverages produced with the probiotic strain alone. The results obtained will be used for optimisation of process variables in the production of pilot-scale wort-based probiotic beverages with essential oil addition.

COMPOUNDS FROM PEPPER FLOWERS AND FRUITS AS POTENTIAL ATTRACTANTS FOR THE CAPTURE OF PEPPER WEEVIL

Two field experiments were conducted to evaluate synthetic attractants derived from pepper flowers, flower buds and fruits, alone or in combination with the aggregation pheromone. The evaluation was carried out with the release and recapture of Anthonomus eugenii adults at different distances from the four cardinal points in separate trials. The volatility of the synthetic mixture and aggregation pheromone was determined by gas chromatographic analysis of the volatiles captured by dynamic headspace. The traps with synthetic mixture and essential oil captured insects at 10 m, while the aggregation pheromone trapped up to 60 m. The combination of synthetic mixture or essential oil with the aggregation pheromone did not increase the number of recaptures compared to the single pheromone. The synthetic mixture together with geranic acid recaptured adults up to 15 m, although they were not significantly different from the control. The exclusion of geranic acid from the aggregation pheromone significantly reduced the number of recaptured insects (P&lt;0.05), while geranic acid alone failed to capture weevils. The results could be improved by increasing the concentrations of the compounds or by adding other compounds released during the reproductive stages of pepper. These results could guide future efforts for the development of tools based on synthetic plant volatiles for the monitoring of this pest.

Antifungal effect of some essential oil combinations

Bu çalışmada, Türkiye'nin Hatay ilinin farklı bölgelerinde doğal olarak yetişen Foeniculum vulgare ve Laurus nobilis gibi farklı bitkilerden elde edilen uçucu yağların, toprak kaynaklı mantar (Sclerotinia sclerotiorum) hastalık etkenlerine karşı in vitro antifungal etkinliği araştırılmıştır. Farklı konsantrasyonlardaki uçucu yağların uçucu fazı, doza bağlı bir şekilde miselyal gelişmeyi inhibe etmiştir. L. nobilis uçucu yağlarının uçucu fazları 7.50 µL'de fungitoksik etki ve 15 µL'de fungisidal etki gösterirken; F. vulgare uçucu yağları 5.0 µL konsantrasyonda fungitoksik etki ve 7.50 µL'de fungisidal etki göstermiştir. İki uçucu yağ, 3 farklı yöntem kullanılarak karıştırılmış (elle iki uçucu yağ karıştırılmış; yağlar birlikte damıtılarak karıştırılmış ve çözücü kullanılarak karıştırılmış) ve Sclerotinia sclerotiorum patojenlerine karşı test edilmiştir. Sonuçlar, ayrı ayrı elde edilen L. nobilis ve F. vulgare' nin elle karıştırılmasıyla elde edilen uygun uçucu yağ kombinasyonunun (M-F% 75L% 25) 5.0 uL'de fungisidal etki gösterdiğini; L. nobilis ve F. vulgare' nin birlikte damıtılmasıyla elde edilen kombinasyonunun (T-F%75L%25) 3.75 µL konsantrasyonda fungisidal etki gösterdiğini ve L. nobilis ve F. vulgare uçucu yağlarının uygun kombinasyonunun hekzanla karıştırılmasıyla (S-F% 75L% 25) 3.75 uL'de fungisidal etki gösterdiğini ortaya koymuştur. Antimikrobiyal aktiviteler, uygun kombinasyonlardaki uçucu yağların mantar hastalık etkenlerine karşı tek başlarına kullanılmasından daha etkili olduğunu ortaya çıkarmıştır.

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves.

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

Antimicrobial synergism and antibiofilm activities of Pelargonium graveolens, Rosemary officinalis, and Mentha piperita essential oils against extreme drug-resistant Acinetobacter baumannii clinical isolates.

Rosemary officinalis L., Pelargonium graveolens L., and Mentha piperita L., essential oils are used by complementary medicine specialists simultaneously with traditional antibiotics for treatment purposes. The chemical composition of essential oils was analyzed by the gas chromatography-mass spectrometry method. In vitro antibacterial and antibiofilm activities of the essential oils were tested against extreme drug-resistant (XDR) colistin-resistant and colistin susceptible Acinetobacter baumannii clinical strains. The synergistic activities between essential oils and colistin antibiotics were investigated by the checkerboard method. The highest antibacterial effect was detected in mint essential oil (2.5-5μl/ml), followed by pelargonium essential oil (5-20μl/ml) and rosemary essential oil (5-20μl/ml). The combination of rosemary essential oil or pelargonium essential oil with colistin showed strong synergistic activity in most of the bacterial strains tested (fractional inhibitory concentration index≤0.5; synergy). As a result of the combination of mint essential oil and colistin, an indifferent effect was observed in only two bacterial strains, and other strains could not be evaluated. No antagonistic effects were observed in any of the tested essential oils. As a result of the effectiveness of the combination, the minimum inhibitory concentration (MIC) values of colistin in XDR-A.baumannii clinical isolates decreased 2-32 fold. Additionally, the sub-MIC concentration of essential oils exhibited an inhibitory effect (48-90%) against the biofilm layer of tested A.baumannii strains.