Use Of Essential Oils Research Articles

The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with Pseudomonas aeruginosa for seven days at 4 °C in an effort to prolong its shelf-life. Against P. aeruginosa, the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that P. aeruginosa was positively affected by the antibacterial properties of TSEO. The anti-Pseudomonas activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria Pseudomonas aeruginosa, were P. fragi, P. lundensis, and P. taetrolens. These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat.

Lyophilized Emulsions of Thymol and Eugenol Essential Oils Encapsulated in Cellulose.

Efforts to tap into the broad antimicrobial, insecticidal, and antioxidant activities of essential oils (EOs) are limited due to their strong odor and susceptibility to light and oxidation. Encapsulation of EOs and subsequent drying overcome these limitations and extend their applications. This study characterized freeze-dried (lyophilized) emulsions of eugenol (EU) and thymol (TY) EOs, encapsulated by chemically unmodified cellulose, a sustainable and low-cost resource. High-resolution scanning electron microscopy showed successful lyophilization. While the observed "flake-like" structure of the powders differed significantly from that of the emulsified microcapsules, useful properties were retained. Fourier transform infrared spectroscopy confirmed the presence of EOs in their corresponding powders and thermo-gravimetric analysis demonstrated high encapsulation efficiency (87-88%), improved thermal stability and resistance to evaporation, and slow EO release rates in comparison to their free forms. The lightweight and low-cost cellulose encapsulation, together with the results showing retained properties of the dried powder, enable the use of EOs in applications requiring high temperatures, such as EO incorporation into polymer films, that can be used to protect agricultural crops from microbial infections.

Unraveling the antimicrobial activity of nutmeg and turmeric essential oils against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella spp.

The consumer demand for a reduction in the use of synthetic additives in food has been providing a greater search and incentive for the food industries to use new alternatives for food preservation. Among them, there is the initiative to use essential oils (EOs) due to their antimicrobial properties, coming from specific compounds in their compositions. However, in view of limitations related to the use of EOs, as well as their susceptibility to oxidation and degradation, the possibility arises of employing protection methods such as microencapsulation to minimize the impairment of the benefits associated with the application of EOs. This study aimed to examine the antimicrobial effect of turmeric and nutmeg EOs against microbial strains of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella spp., as well as the microparticles of the EOs involved. Analyses of the minimum inhibitory concentration (MIC), the minimum bactericidal concentration (MBC), and the developed microparticles, as well as the verification of the synergistic inhibitory action between these oils, were carried out. For free oils, antimicrobial action was evidenced against the vast majority of microorganisms tested, with free nutmeg EO having a better antimicrobial effect than free turmeric oil. In contrast, for encapsulated oils, only antimicrobial action was noted against strains of Listeria. Furthermore, the synergism of free oils did not potentiate the antimicrobial action. Regarding the alternative of microencapsulation of EOs, it was obtained that the results in which chitosan was used as wall material were more promising than when gelatin was used as wall material.

Baccharis essential oils from the Atlantic Forest as sources of natural pesticides

Substances derived from bioactive plants of the Atlantic Forest can potentially be used for agricultural pest control, with fewer environmental consequences than other measures. Baccharis species present several biological properties, including insecticidal action. The present study aimed to characterize and evaluate the insecticidal activity of the following essential oils (EOs) obtained from native species of the Atlantic Forest: Baccharis articulata (Lam.) Pers., Baccharis calvescens DC., and Baccharis milleflora (Less.) DC. (Asteraceae), the last two of which are endemic to Brazil. EOs were obtained by steam extraction in a vat for 3 h, and the constituents were identified by gas chromatography coupled to mass spectrometry (GC/MS). Insecticidal activity was evaluated against Anticarsia gemmatalis, Sitophilus oryzae, Sitophilus zeamais, and Lucilia cuprina. A total of 7, 16, and 27 compounds were identified in EO samples from B. articulata, B. calvescens, and B. milleflora, respectively. All EOs caused 100 % mortality to A. gemmatalis, and 76.67 %, 98.33 %, and 95 % mortality to L. cuprina using EOs of B. milleflora, B. calvescens, and B. articulata, respectively. Only B. articulata caused mortality greater than 80 % to S. zeamais (83.88 %) and S. oryzae (86.03 %) by fumigation. The present study provides information on the use of EOs from Baccharis species as natural alternative substances to chemical pesticides, contributing to more sustainable production in Brazilian agriculture.

Therapeutic Potential of Essential Oils Against Ulcerative Colitis: A Review.

Ulcerative colitis (UC) is a chronic non-sp ecific inflammatory disease of the colorectal mucosa. Researchers have associated UC onset with familial genetics, lifestyle behavior, inflammatory immune factors, intestinal microbiota, and the integrity of the intestinal mucosal barrier. The primary therapeutic interventions for UC consist of pharmacological management to control inflammation and promote mucosal healing and surgical interventions. The available drugs effectively control and decelerate the progression of UC in most patients; nonetheless, their long-term administration can exert adverse effects and influence the therapeutic effect. Plant essential oils (EOs) refer to a group of hydrophobic aromatic volatile substances. EOs have garnered considerable attention in both domestic and international research because of their anti-inflammatory, antibacterial, and antioxidant properties. They include peppermint, peppercorns, rosemary, and lavender, among others. Researchers have investigated the role of EOs in medicine and have elucidated their potential to mitigate the detrimental effects of UC through their anti-inflammatory, antioxidant, antidepressant, and anti-insomnia properties as well as their ability to regulate the intestinal flora. Furthermore, EOs exert minimal toxic adverse effects, further enhancing their appeal for therapeutic applications. However, these speculations are based on theoretical experiments, thereby warranting more clinical studies to confirm their effectiveness and safety. In this article, we aim to provide an overview of the advancements in utilizing natural medicine EOs for UC prevention and treatment. We will explore the potential pathogenesis of UC and examine the role of EOs therapy in basic research, quality stability, and management specification of inadequate EOs for UC treatment. We intend to offer novel insights into the use of EOs in UC prevention and management.

Antilisterial Effectiveness of Origanum vulgare var. hirtum and Coridothymus capitatus Essential Oils and Hydrolates Alone and in Combination.

The antimicrobial activity of Origanum vulgare var. hirtum (O) and Coridothymus capitatus (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen L. monocytogenes strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation of the cellular damage through Confocal Laser Scanning Microscope (CLSM) analysis. EOs exhibited antimicrobial activity with MIC values ranging from 0.3125 to 10 µL/mL. In contrast, HYs demonstrated antimicrobial effectiveness at higher concentrations (125-500 µL/mL). The effect of HYs was rapid after the contact with the cells, and the cell count reduction over 60 min of HY treatment was about 1.2-1.7 Log CFU/mL. L. monocytogenes cells were stressed by HY treatment, and red cell aggregates were revealed through CLSM observation. Moreover, the combinations of EOs and HYs had an additive antilisterial effect in most cases and allowed the concentration of use to be reduced, while maintaining or improving the antimicrobial effectiveness. The combined use of EOs and HYs can offer novel opportunities for applications, thereby enhancing the antimicrobial effectiveness and diminishing the concentration of use. This provides the added benefit of reducing toxicity and mitigating any undesirable sensory effects.

Chitosan-Based Nanoencapsulated Essential Oils: Potential Leads against Breast Cancer Cells in Preclinical Studies.

Since ancient times, essential oils (EOs) derived from aromatic plants have played a significant role in promoting human health. EOs are widely used in biomedical applications due to their medicinal properties. EOs and their constituents have been extensively studied for treating various health-related disorders, including cancer. Nonetheless, their biomedical applications are limited due to several drawbacks. Recent advances in nanotechnology offer the potential for utilising EO-loaded nanoparticles in the treatment of various diseases. In this aspect, chitosan (CS) appears as an exceptional encapsulating agent owing to its beneficial attributes. This review highlights the use of bioactive EOs and their constituents against breast cancer cells. Challenges associated with the use of EOs in biomedical applications are addressed. Essential information on the benefits of CS as an encapsulant, the advantages of nanoencapsulated EOs, and the cytotoxic actions of CS-based nanoencapsulated EOs against breast cancer cells is emphasised. Overall, the nanodelivery of bioactive EOs employing polymeric CS represents a promising avenue against breast cancer cells in preclinical studies.

Combined Application of Juniperus communis Essential Oil and Amikacin, Clarithromycin and Rifampicin against Mycobacterium avium and Mycobacterium intracellulare

The group of nontuberculous mycobacteria (NTM) includes about 200 mycobacteria that are widespread in the natural environment as free-living saprophytic bacteria, commensals or symbionts. NTM, also referred to as atypical mycobacteria, are mostly apathogenic; nowadays, they are increasingly important environmental opportunistic pathogens. This study continues the work of previous studies which investigated the individual and synergistic effect of different essential oils (EOs) on NTM. The aim was to investigate the effect of the interaction of the common juniper (Juniperus communis) EO and the antimicrobials, amikacin, clarithromycin and rifampicin, against Mycobacterium avium and M. intracellulare using the checkerboard synergy method in an enriched Middlebrook 7H9 broth. Morphological changes of treated NTM cells were observed with a transmission electron microscope. The most synergistic combinations were found at subinhibitory concentrations of the common juniper EO and rifampicin against both tested NTM and this EO and clarithromycin against M. avium. A slightly smaller number of synergistic effects on both NTM were found using a combination of this EO and amikacin. Combinations of clarithromycin and the common juniper EO showed no synergism against M. intracellulare. The exposure of both NTM to synergistic combinations of this EO and antimicrobials caused significant morphological changes in mycobacterial cells. Synergism with the combined use of EOs and antimicrobials allows the use of low effective concentrations via the sustained antimicrobial effect of the tested substances, but with potentially reduced toxicity.

Anti-bacterial activity of essential oils against multidrug-resistant foodborne pathogens isolated from raw milk.

The presence of pathogenic bacteria in food is considered as a primary cause of food-borne illness and food quality deterioration worldwide. The present study aimed to determine the effectiveness of five essential oils (EOs) against multidrug-resistant foodborne pathogens. In the current study Gram-negative bacteria (Escherichia, Enterobacter, Citrobacter, Proteus, Pseudomonas, and Klebsiella) and the Gram-positive bacteria Staphylococcus were isolated from raw milk and biochemically characterized. The anti-bacterial effect of different antibiotics and EOs (thyme, oregano, lemongrass, mint, and rosemary) was determined using the standard disc diffusion method. The antibiogram study revealed that Gram-negative bacteria were highly resistant to penicillin while Staphylococcus was resistant to streptomycin, amoxicillin, and lincomycin. Moderate resistance was observed to doxycycline, amikacin, enrofloxacin, kanamycin and cefixime. Isolates were found less resistant to gentamycin, chloramphenicol, and ciprofloxacin. EOs showed a broad range of antimicrobial activity against all bacteria except P. aeruginosa. Of these, thyme was more effective against most of the multi-drug resistant bacterial strains and formed the largest zone of inhibition (26 mm) against Escherichia followed by oregano oil (18 mm) against Staphylococcus (p<0.05). Klebsiella spp and Citrobacter spp showed resistance to mint and lemongrass oil respectively. The EOs such as lemongrass, mint and rosemary were less active against all the bacteria. The findings of the recent study suggest the use of EOs as natural antibacterial agents for food preservation.

Use of essentialoils in meatprocessing

Essential oils are natural plant products with rich chemical composition and various properties. They are obtained by extraction from plant parts such as flowers, buds, stems, twigs, seeds, fruits, roots, bark and leaves. They contain over sixty organic compounds with low molecular weight, including: phenolic and terpene compounds, aliphatic alcohols, aldehydes, ketones, acids and isoflavonoids. The composition, concentration and proportions of chemical components in essential oils determine their properties. Essential oils have a significant impact on living organisms, including antiviral, antibacterial, antifungal, antiparasitic, anti-inflammatory and antioxidant properties. Depending on the concentration used, essential oils positively or negatively affect the sensory properties of meat products. It is important to obtain a sensorially acceptable concentration of essential oil in the product, which will also ensure effective antimicrobial activity. By applying several essential oils at the same time or using other preservatives or preservation and packaging methods with them, a synergistic effect can be achieved, thanks to which the concentration of the essential oil in the product can be reduced. Factors that can influence the antimicrobial effect of essential oils in food products include: food structure, composition, pH, storage conditions and the type of saprophytic microbiota in the product. Essential oils can have a positive impact on the microbiological quality of food and can be used in the food industry as a factor inhibiting the growth of saprophytic microorganisms that affect the durability of food and pathogenic bacteria that cause food poisoning.

Research Progress on Extraction, Separation, and Purification Methods of Plant Essential Oils

Essential oils (EOs), also called liquid gold, are known for their wide range of applications and biological activities. The modern use of EOs has received increasing attention for more than 60 years. The precious EOs have been refined from plant raw materials using a variety of methods. Since the extraction, separation, and purification methods determine the type, quantity, and stereochemical structure of EO molecules as well as the final yield and quality of EOs, the selection of an appropriate method is crucial. The traditional and emerging extraction methods (hydrodistillation, steam distillation, organic solvent extraction, etc.), as well as separation and purification methods (chromatography, macroporous resin, chemical reaction, etc.), of plant EOs and their main volatile compounds were shown. Our review focused on the principles, processes, characteristics, and applications of these methods, so as to better understand the preparation of pure plant EOs and further guide their large-scale use.

Effect of exogenous essential oil treatments on the storage behaviour of apricot fruit harvested at different altitudes

ABSTRACT Due to the short shelf life of fresh apricots, special postharvest preservation techniques and practices are necessary to avoid significant economic losses. The purpose of the current study is to bring to light an approach that can be used to extend the storage life of apricot fruits treated with essential oils (EOs) (peppermint, thyme and carob EO) and examine the effects of two altitudes (1000 m and 1200 m) on the organic acid levels and respiration rate of apricot fruit during long-term storage. The results show that growing apricots at high altitudes increases the level of organic acids in the fruit, improving its quality and extending its postharvest life. Additionally, treating apricots with EOs postharvest slows down the respiration rate, reducing the consumption of organic acids during storage compared to the untreated fruit. The organic acid content was significantly higher in ‘Kabaaşi’ than in ‘Hacihaliloğlu’, and fruit harvested at 1200 m had significantly higher levels of organic acid than the fruit harvested at 1000 m. During storage, the highest organic acid content and the lowest respiration rate were observed in the fruit of both cultivars treated with peppermint, carob, and thyme oil, as compared to control fruit, respectively. To summarize, the use of EOs as postharvest treatment for apricot is recommended for maintaining the quality of the fruit during extended storage.

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

AbstractThe aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil.Practical Applications: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process.

Antioxidant and Hypoglycemic Potential of Essential Oils in Diabetes Mellitus and Its Complications.

Since the earliest times, essential oils (EOs) have been utilized for medicinal and traditional purposes. However, in recent decades, an increasing interest has developed due to the need to rediscover herbal remedies and adjuvant therapies for the management of various diseases, particularly chronic ones. The present narrative review examines the potential for EOs to exert hypoglycemic and antioxidant effects in diabetes mellitus, analyzing the main publications having evaluated plant species with potentially beneficial effects through their phytocompounds in diabetes mellitus and its complications. Numerous species have shown promising characteristics that can be used in diabetes management. The hypoglycemic effects of these EOs are attributed to their capacity to stimulate glucose uptake, suppress glucose production, and increase insulin sensitivity. Moreover, EOs can alleviate the oxidative stress by manifesting their antioxidant effects via a variety of mechanisms, including the scavenging of free radicals, the regulation of antioxidant enzymes, and the decreasing of lipid peroxidation, due to their diverse chemical composition. These findings demonstrate the possible benefits of EOs as adjuvant therapeutic agents in the management of diabetes and its complications. The use of EOs in the treatment of diabetes shows good potential for the development of natural and effective strategies to enhance the health outcomes of people with this chronic condition, but additional experimental endorsements are required.

Synergistic activity of Thymus capitatus essential oil and cefotaxime against ESBL-producing Klebsiella pneumoniae

ABSTRACT The objective of the current study was to evaluate the interaction between Tunisian Thymus capitatus essential oil (EO) and cefotaxime against Extended-Spectrum Beta-lactamases (ESBLs) producing Klebsiella pneumoniae hospital strains. GC-MS revealed that the major component of EO was found to be carvacrol (69.28%). The EO exerts an advanced bactericidal effect against all strains. Synergy between EO and cefotaxime was obtained by combined disk diffusion and checkerboard techniques. Combined use of EO and cefotaxime reduced the MIC of imipenem by 8- to 128-fold for all strains (fractional inhibitory concentration index ˂ 0.5, synergy). The time kill curve assay confirmed the advanced activity of combinatory effects of EO and cefotaxime, with total reduce of bacterial number (CFU/mL) after 6 h of culture. Synergistic activity of the combination between EO and cefotaxime constitute an important strategy as therapeutical option to combat infections caused by ESBLs producing Klebsiella pneumoniae.

Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains.

The prevention and control of bacterial contamination on ready-to-eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature. Thus, nanoemulsions efficiently contribute to support the use of EOs in foods by enhancing their dispersibility, their contact area and facilitating the introduction into bacterial cells. The combination of these factors ultimately increases their antimicrobial activity. Quantitative microbial risk assessment (QMRA) is gaining more attention as an effective tool to assess and prevent potential risks associated with food-borne pathogens. In this context, the current project aims to study the effectiveness of different washing methods based on nanoemulsified EOs, comparing them against traditional methods, using a QMRA model for Escherichia coli O157:H7 on cherry tomatoes. Different simulations within a stochastic risk assessment model were implemented using the biorisk package for R, aiming to describe microbial behaviour and biological risk along the Romanian and Spanish food supply chains of RTE fresh produce. Nanoemulsions were prepared using oregano and rosemary EOs, each from Romania and Spain. The four nanoemulsions were evaluated as decontamination treatments to control the growth of E. coli O157:H7 on artificially contaminated cherry tomatoes. The decontamination treatments showed encouraging results, comparable to commonly used chlorine solutions. Therefore, oregano and rosemary nanoemulsions are promising and could be a feasible alternative for chlorine solutions in the reduction of microbiological contaminants.

Potential Use of Essential Oils and Their Individual Components in Cosmeceuticals: A Review

The cosmetic industry is searching for new active ingredients from renewable natural sources to make more environmentally friendly and safe products. Botanical extract is a nearly limitless source of these new actives due to the current consumer demands as well as international regulations. Due to both their fragrant nature for the creation of fragrances and perfumes and the numerous advantageous properties of their individual components (EOCs), such as anti-inflammatory, antimicrobial, and antioxidant properties, essential oils (EOs) emerge as a very common natural ingredient in cosmetics and toiletries. Additionally, nowadays, the cosmetic industry includes EOs or different mixtures of their individual components (EOCs), either as active ingredients or as preservatives, in various product ranges (e.g., moisturizers, lotions, and cleansers in skin care cosmetics; conditioners, masks or anti-dandruff products in hair care products; lipsticks, or fragrances in perfumery). However, because each essential oil’s distinct chemical profile is linked to a different set of advantages, it is challenging to generalize about how they might be used in cosmetics and toiletries. Formulators frequently spend time looking for appropriate combinations of EOs or EOCs to achieve particular advantages in the finished products. The literature on the most recent developments in the use of EOs and EOCs in the production of cosmetic products is updated in this work’s review of the literature. Additionally, certain particular issues pertaining to the security of EOs and EOCs in cosmetics will be covered. It is expected that the information contained in this comprehensive review can be exploited by formulators in the design and optimization of cosmetic formulations containing EOs.

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.

The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.

Exploring the Potent Anticancer Activity of Essential Oils and Their Bioactive Compounds: Mechanisms and Prospects for Future Cancer Therapy.

Cancer is one of the leading causes of death worldwide, affecting millions of people each year. Fortunately, the last decades have been marked by considerable advances in the field of cancer therapy. Researchers have discovered many natural substances, some of which are isolated from plants that have promising anti-tumor activity. Among these, essential oils (EOs) and their constituents have been widely studied and shown potent anticancer activities, both in vitro and in vivo. However, despite the promising results, the precise mechanisms of action of EOs and their bioactive compounds are still poorly understood. Further research is needed to better understand these mechanisms, as well as their effectiveness and safety in use. Furthermore, the use of EOs as anticancer drugs is complex, as it requires absolute pharmacodynamic specificity and selectivity, as well as an appropriate formulation for effective administration. In this study, we present a synthesis of recent work on the mechanisms of anticancer action of EOs and their bioactive compounds, examining the results of various in vitro and in vivo studies. We also review future research prospects in this exciting field, as well as potential implications for the development of new cancer drugs.

Minimal Inhibitory Concentrations of Thymol and Carvacrol: Toward a Unified Statistical Approach to Find Common Trends.

Thymol and carvacrol are some of the most important and used components of Essential oils (EOs); they are widely studied, and there are much data available in the literature. Their Minimal Inhibitory Concentration (MIC) values found in the literature from 2005 to present were used to assess the bioactivity toward yeasts, molds, Gram-positive bacteria, and Gram-negative bacteria, as well as on some bacterial species/serotypes (Salmonella sp., Escherichia coli, E. coli O157:H7, lactic acid bacteria, Listeria monocytogenes, Staphylococcus aureus, S. epidermidis, etc.) to find possible common trends or differences between the two compounds and among the tested species. The results were quite interesting and pointed out that there is a common range for the MIC of thymol and carvacrol for some bacterial species (150-400 mg/L), with some exceptions to this generalized statement. In addition, the statistics pointed out that bacteria could experience homogeneous (S. epidermidis, E. coli O157:H7) or heterogeneous trends (for example, Salmonella sp.) depending on the existence of possible sub-species or different experimental set-ups. Moreover, this paper suggests that there are some drawbacks and issues that should be solved for the effective use of EOs, which are the strong variability among the microorganisms and the lack of standard protocols and reference strains.