Utilization Of Essential Oils Research Articles

Insights into the antioxidant, anti-inflammatory and anti-microbial potential of Nigella sativa essential oil against oral pathogens

Oral disorders can exert systemic ramifications beyond their localized effects on dental tissues, implicating a wide array of physiological conditions. The utilization of essential oils (EOs) for protection of oral health represents a longstanding practice. Consequently, in this investigation, essential oil derived from Nigella sativa seeds (NSEO) underwent isolation via the hydro-distillation process, followed by a comprehensive evaluation of its antioxidant, anti-inflammatory, anti-fungal, antibacterial activities, and cytocompatibility. The isolated NSEO manifested as a pale-yellow substance and was found to harbor a diverse spectrum of bioactive constituents, including steroids, triterpenoids, flavonoids, phenols, proteins, alkaloids, tannin, sesquiterpenoid hydrocarbons, monoterpenoid alcohol, and monoterpenoid ketone (thymoquinone). Notably, the total phenolic content (TPC) and total flavonoid content (TFC) of NSEO were quantified at 641.23 μg GAE/gm and 442.25 μg QE/g, respectively. Furthermore, NSEO exhibited concentration-dependent inhibition of protein denaturation, HRBC membrane stabilization, and hemolysis inhibition. Comparative analysis revealed that NSEO and chlorhexidine (CHX) 0.2% displayed substantial inhibition of hemolysis compared to aspirin. While NSEO and CHX 0.2% demonstrated analogous antibacterial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, NSEO showcased heightened efficacy against Lactobacillus acidophilus and Candida albicans. Additionally, NSEO exhibited pronounced effects against periodontal pathogens such as Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Tannerella forsythia, and Prevotella intermedia. Importantly, no cytotoxicity was observed on human gingival fibroblast cell lines. These findings underscore the potential of NSEO as a potent antibacterial and antifungal agent in the management of oral microbial pathogens, thereby offering avenues for the development of innovative therapies targeting diverse oral inflammatory conditions. Nevertheless, further investigations are imperative to unlock its full therapeutic repertoire.

Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities

The utilization of essential oils as natural antioxidants and preservatives is limited by high volatility, poor water solubility, and long-term instability. To address this, a novel ultrasonic-assisted method was used to prepare and stabilize a nanoemulsion of turmeric essential oil-in-water, incorporating bioactive components extracted from Spirulina platensis. Ultrasonic treatment enhanced the extraction efficacy and nanoemulsion stability. Algal biomass subjected to ultrasonic treatment (30 min at 80% amplitude) yielded a dry extract of 73.66 ± 3.05%, with the highest protein, phenolic, phycocyanin, and allophycocyanin content, as well as maximum emulsifying activity. The resulting nanoemulsion (5% oil, 0.3% extract, 10 min ultrasonic treatment) showed reduced particle size (173.31 ± 2.24 nm), zeta potential (−36.33 ± 1.10 mV), low polydispersity index, and enhanced antioxidant and antibacterial properties. Rheology analysis indicated shear-thinning behavior, while microscopy and spectroscopy confirmed structural changes induced by ultrasonic treatment and extract concentration. This initiative developed a novel ultrasonic-assisted algal-based nanoemulsion with antioxidant and antibacterial properties.

A descriptive review on exploiting the therapeutic significance of essential oils as a potential nutraceutical and food preservative

AbstractFor centuries, essential oils (EOs) have held a significant place in traditional medicinal practices worldwide and are commonly known for their aroma and taste. Among the 3000 recognized types, only 300 have commercial use in the food and pharmaceutical sectors. These potent natural extracts, derived from aromatic plants and herbs, have garnered attention not only in ancient healing traditions but also within modern health‐care systems. Their rich history is marked by a diverse array of therapeutic properties that have made them indispensable tools for promoting health and well‐being. Additionally, the utilization of EOs as food preservatives is an innovative and natural approach in extending the shelf life of various food products. In addition, EOs are beneficial in the treatment of cancer and other diseases. Because of their outstanding biological activities and health benefits, research on EOs has exploded in recent years. In present work, an intensive review was done on published data on therapeutic potential of some major EOs and their utilization as a preservative in food industries. Meanwhile, an investigation of the methods specifically used for the separation of EOs and regulatory considerations are also reported. The article concludes with comments on future trends.

Pimpinella anisum essential oil: A natural approach to amplifying fertility and reproductive well-being in the Saida Region

Infertility poses a significant challenge within the sheep population, hindering herd regeneration. Both rams and ewes are susceptible to infertility, prompting our objective of enhancing reproductive performance through the utilization of essential oils as a means to mitigate this issue. Essential oils have long been acknowledged for their medicinal properties and have been extensively employed in traditional medicine. Some essential oils have been reported to exert effects on male reproductive functions in both animals and humans.Pimpinella anisum, scientifically known as green anise, is a medicinal and aromatic annual plant renowned as one of the oldest medicinal herbs and widely used as a spice. In Algeria, essential oils extracted from Pimpinella anisum are consumed on a wide scale; however, their potential in enhancing ram fertility has remained unexplored.To improve the fertility of the Rembi breed sheep population, rams were randomly selected for this study. These rams underwent various experiments to evaluate their response to different concentrations (0, 0.5, and 1 mm/ram) of essential oil obtained from anise seeds using the hydro-distillation extraction method. Furthermore, the study encompassed an assessment of their key zootechnical characteristics over a one-year period.

A Comprehensive Review of Essential Oils and Their Pharmacological Activities in Neurological Disorders: Exploring Neuroprotective Potential.

Numerous studies have demonstrated essential oils' diverse chemical compositions and pharmacological properties encompassing antinociceptive, anxiolytic-like, and anticonvulsant activities, among other notable effects. The utilization of essential oils, whether inhaled, orally ingested, or applied topically, has commonly been employed as adjunctive therapy for individuals experiencing anxiety, insomnia, convulsions, pain, and cognitive impairment. The utilization of synthetic medications in the treatment of various disorders and symptoms is associated with a wide array of negative consequences. Consequently, numerous research groups across the globe have been prompted to explore the efficacy of natural alternatives such as essential oils. This review provides a comprehensive overview of the existing literature on the pharmacological properties of essential oils and their derived compounds and the underlying mechanisms responsible for these observed effects. The primary emphasis is on essential oils and their constituents, specifically targeting the nervous system and exhibiting significant potential in treating neurodegenerative disorders. The current state of research in this field is characterized by its preliminary nature, highlighting the necessity for a more comprehensive overlook of the therapeutic advantages of essential oils and their components. Integrating essential oils into conventional therapies can enhance the effectiveness of comprehensive treatment regimens for neurodegenerative diseases, offering a more holistic approach to addressing the multifaceted nature of these conditions.

Exploring the potential of 1,8-cineole from cardamom oil against food-borne pathogens: Antibacterial mechanisms and its application in meat preservation

Food-borne pathogenic bacteria are a major public health concern globally. Traditional control methods using antibiotics have limitations, leading to the exploration of alternative strategies. Essential oils such as cardamom possess antimicrobial properties and have shown efficacy against food-borne pathogenic bacteria. The utilization of essential oils and their bioactive constituents in food preservation is a viable strategy to prolong the shelf-life of food products while ensuring their quality and safety. To the best of our knowledge, there are no studies that have utilized 1,8-cineole (the main active constituent of cardamom essential oil) as a preservative in meat, so this study might be the first to utilize 1,8-cineole as an antibacterial agent in meat preservation. The application of 1,8-cineole had a significant suppressive impact on the growth rate of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium in meat samples stored for 7 days at 4 °C. Additionally, the surface color of the meat samples was not negatively impacted by the application of 1,8-cineole. The minimum inhibitory concentration was 12.5–25 mg/ml, and the minimum bactericidal concentration was 25–50.0 mg/ml. The bacterial cell membrane may be the target of cardamom, causing leakage of intracellular proteins, ATP, and DNA. The obtained data in this study may pave a new avenue for using 1,8-cineole as a new perspective for dealing with this problem of food-borne pathogens and food preservation, such as meat.

Essential Oil Supplementation in Small Ruminants: A Review on Their Possible Role in Rumen Fermentation, Microbiota, and Animal Production

Essential oils are bioactive compounds, originating from the secondary metabolism of plants, recognized for their ability to modify rumen fermentation, gut health, and to function as antioxidant molecules in small ruminants. Indeed, small ruminant-derived products, such as milk, dairy, and meat can benefit from the utilization of essential oils, that have demonstrated antimicrobial, antioxidant and anti-inflammatory affects, in the animals’ diet. This review reports on the findings that demonstrates the possible role of essential oils in controlling greenhouse gas emissions from ruminants through the modulation of ruminal microbial populations, in sustaining animal health and welfare by affecting the gut microbiota, and in ameliorating animals’ products through enhancement of their nutritional composition from a human diet perspective. However, the current review highlighting the inconclusive findings related to the use of essential oils in small ruminant nutrition, supports the need of further studies to better understand the administration of how essential oils and to explore their specific actions at the molecular level.

Utilization of essential oils mainly from Cupressaceae trees in the work environment creates a psychophysiological stress-relieving effect

Utilization of essential oils mainly from Cupressaceae trees in the work environment creates a psychophysiological stress-relieving effect

Exploiting the bioactive properties of essential oils and their potential applications in food industry.

Fruits are an abundant source of minerals and nutrients. High nutritional value and easy-to-consume property have increased its demand. In a way to fulfil this need, farmers have increased production, thus making it available for consumers in various regions. This distribution of fruits to various regions deals with many associated problems like deterioration and spoilage. In a way, the common practices that are being used are stored at low temperatures, preservation with chemicals, and many more. Recently, edible coating has emerged as a promising preservation technique to combat the above-mentioned problems. Edible coating stands for coating fruits with bioactive compounds which maintains the nutritional characteristics of fruit and also enhances the shelf life. The property of edible coating to control moisture loss, solute movement, gas exchange, and oxidation makes it most suitable to use. Preservation is uplifted by maintaining the nutritional and physicochemical properties of fruits with the effectiveness of essential oils. The essential oil contains antioxidant, antimicrobial, flavor, and probiotic properties. The utilization of essential oil in the edible coating has increased the property of coating. This review includes the process of extraction, potential benefits and applications of essential oils in food industry.

Insights into growth-promoting, anti-inflammatory, immunostimulant, and antibacterial activities of Toldin CRD as a novel phytobiotic in broiler chickens experimentally infected with Mycoplasma gallisepticum

Chronic respiratory disease (CRD) caused by Mycoplasma gallisepticum (MG) leads to impaired broiler growth performance and significant economic losses worldwide. The utilization of essential oils (EOs) as natural alternatives to antibiotics to control CRD outbreaks is not completely clarified yet. Thus, we investigated the effect of a commercial EOs mixture (toldin CRD), in comparison to tilmicosin antibiotic, on the clinical observations, growth performance, immunity, digestive enzymes, gut barrier functions, and bacterial loads in broilers experimentally infected with MG. A total of 400 one-day-old broiler chicks were assigned into four groups; negative control (NC), positive control (PC), tilmicosin, and toldin CRD treated groups. All groups except NC were experimentally infected with MG at 14 d of age. Our data showed that birds treated with toldin CRD showed significant enhancement in the body weight gain (BWG) and feed conversion ratio (FCR) (P = 0.001 each) over the whole experimental period. Likely, improved digestibility and intestinal barrier functions in the toldin CRD treated group was evidenced by the significant upregulation (P < 0.05) of cholecystokinin (CCK), alpha 2A amylase (AMY2A), pancreatic lipase (PNLIP), junctional adhesion molecule-2 (JAM-2), occludin, and mucin-2 (MUC-2) genes. Moreover, toldin CRD exhibited immunostimulant and ant-inflammatory activities via significant downregulation (P < 0.05) of tumor necrosis factor-alpha (TNF-α) and interleukin (IL)-6 genes, significant reduction of lysozyme (LYZ), myeloperoxidase (MPO), and nitric oxide (NO) levels (P = 0.03, 0.02, and 0.001, respectively) and significant increase in the immunoglobulin G (IgG) level (P = 0.03). Notably, immunohistochemistry and quantitative real-time polymerase chain reaction (qPCR) results showed prominent reductions (P < 0.05) in the levels of MG antigens and MG loads in the toldin CRD treated group, which were evidenced by relieving the clinical picture of MG experimental infection. In conclusion, we recommend the utilization of toldin CRD as a potential candidate for controlling MG infection in broiler chickens.

Essential Oils: A Novel Approach for Anti-Microbial Therapy

Abstract: Overexploitation of antibiotics has led to significant challenges with antimicrobial resistance. The gravity of this trend has resulted in the rapid emergence of multi-resistant pathogens. Increased frequency to treat infections and the unfeasibility to reverse this resistance have burdened researchers in developing novel mechanisms to counteract and obstruct antimicrobial resistance. An effective medical strategy to control resistance was to develop new and potent antibiotics although, a sobering reality is that the product pipeline towards new antibiotics is inadequate. To ensure continued effective treatment of bacterial infections, there is an urgent need to control as well as conserve existing antibiotics through novel approaches. Utilization of Essential Oils (EO) in a multi-target anti-infective therapy addresses this need by targeting the mechanism of bacterial resistance and discovering synergism between EO’s antimicrobial properties to anti-infectives. When introduced into a pharmaceutical formulation, this novel and rational approach will open the door towards the development of a new generation of antimicrobials. Today, several essential oils have the ability to act as resistant modifying agents and enhance the antimicrobial activity of anti-infectives. This review article intends to focus on the effectiveness of essential oils on drug-resistant pathogens, mechanisms to counteract antimicrobial resistance, approaches to enhance efficacy, and explore potential applications.

Special Issue: Isolation and Utilization of Essential Oils: As Antimicrobials and Boosters of Antimicrobial Drug Activity

In the search for new antimicrobial lead compounds, interest in natural-product-based screening has enjoyed a renaissance, driven by the fact that plants present a unique pool of compounds [...]

Litsea cubeba Essential Oil: Component Analysis, Anti-Candida albicans Activity and Mechanism Based on Molecular Docking.

The antifungal mechanism of plant essential oil has always been a concern in the agriculture and forestry science field. In this investigation, besides the evaluation of inhibitory activities of twenty-three essential oils against Candida albicans in vitro, identification and quantification of the chemical composition of Litsea cubeba essential oil by gas chromatography-mass spectrometry were investigated. Further development, we assessed the mechanism of L. cubeba essential oil against C. albicans by molecular docking. Litsea cubeba essential oil displayed the strongest inhibitory activity among these oils and the diameter of the circle against C. albicans was more than 50 mm. Maximum three components were identified with trans-citral (33.6%), cis-citral (30.3%), d-limonene (8.2%). Secretory aspartate protease (SAP5) and β-1,3-glucan synthase (β-1,3-GS) are two key enzyme proteins that inhibit the growth of C. albicans. Molecular docking studies reveal chemical binding forces of cis-citral, trans-citral and d-limonene to SAP5 are -21.76 kJ/mol, -22.18 kJ/mol and -24.27 kJ/mol, to β-1,3-GS are -23.01 kJ/mol, -25.52 kJ/mol and -23.85 kJ/mol, respectively. The most preferable binding mechanism was observed against SAP5 and β-1,3-GS due to hydrophobic interaction, as well as hydrogen bonding between citral molecules. The research results suggest the mechanism of chemical components in L. cubeba essential oil inhibits the growth of C. albicans, which provides a reference to the development and utilization of essential oil.

Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product

The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product.

Study on the utilization of essential oil as an additive for pure plant oil in single cylinder diesel engine

This paper discusses an effect of rhodinol and turpentine-based bio-additives to improve pure plant oil characteristics. Rhodinol and turpentine were added to PPO at 1% by volume. Testing was conducted on single cylinder diesel engine for agriculture application referring to SNI 0119 : 2012. The results of fuel characteristics show that bio-additive+PPO could fulfill the quality standards of SNI 7431 : 2015. Both rhodinol and turpentine showed capability to reduce water and particle content in PPO. Engine test results showed that at engine speed of 1800 rpm, turpentine+PPO could reach a maximum power of 4.53kW, maximum torque of 24.06 Nm, smoke opacity of 6.87 FSN, and specific fuel consumption of 145.62 g/kWh; while the PPO had maximum power of 4.39 kW, maximum torque of 23.31 Nm, smoke opacity of 7.56 FSN, and specific fuel consumption of 150.12 g/kWh. Here, rhodinol+PPO were also slightly higher on power, torque and lower on smoke emission, and specific fuel consumption compared with PPO without additive. In general, rhodinol and turpentine were slightly higher on engine power and torque with lower specific fuel consumption and lower smoke emission. However, reduction of water and particle content must be further investigated to have better understanding on its effect on engine components lifetime.

Black pepper essential oil nanoemulsions formulation using EPI and PIT methods

In this study, black pepper essential oil nanoemulsions formulated using low-energy methods (emulsion phase inversion and phase inversion temperature) were compared. In both the methods, optimum components' concentration was 10% of essential oil, 20% of Tween 80, and 70% of distilled water. All nanoemulsions were unchanged after centrifuging at 825 or 1,467 g for 10 min and were more stable when kept at 30°C. Phase inversion temperature nanoemulsions quickly increased droplet size and polydispersity index after 2 weeks, then separated, and created creaming layer on the top after 4 weeks while emulsion phase inversion nanoemulsions were still homogeneous for 4 weeks. However, phase inversion temperature nanoemulsions were more stable than emulsion phase inversion nanoemulsions during heating–cooling cycles. In addition, the loading efficiency of emulsion phase inversion samples was also higher than phase inversion temperature samples, 92.13% and 81.52%, respectively. Practical applications Black pepper essential oil such as other plant essential oils has proved their bioactivity of antimicrobial, antioxidant. Therefore, utilization of essential oil in food industry has set a new trend as a natural food additive. However, essential oils are not easy to add into food products due to the presence of hydrophobic and volatile components. Nanoemulsion is expected to be one of suitable systems for dispersing essential oil in food environment. Essential oil nanoemulsion made from black pepper, very popular spice all over the world, has potential for using as a food preservative for not only many food techniques, but also many kinds of food: dripping fresh food material, spraying on food material, using as seasoning for canning food, or other processing food. Novelty impact statement In this study, Vietnamese black pepper (Piper nigrum) essential oil nanoemulsions were successfully formulated using the phase inversion temperature (PIT) method. Both the emulsion phase inversion (EPI) and PIT methods formed small droplet of 32.4 and 82.4 nm, respectively. However, EPI nanoemulsions were not only more homogeneous, but also more steady than PIT nanoemulsions in our experiment condition.

The Use of Essential Oils as Rumen Modifier in Dairy Cows

&lt;p class="awabstrak2"&gt;Feed efficiency is essential for dairy cows because it can increase production and quality of milk, and reduce methane emissions in the environment. One of the strategies on increasing feed efficiency is using rumen modifier. Essential oils have antimicrobial activities and have been used in rumen modifier in dairy cows. The aim of this paper is to review several studies on the utilization of essential oils as feed additive to enhance production and quality of milk of dairy cow. Based on some research reports, using essential oils which contained thymol, eugenol, cinnamaldehyde and carvacrol in dairy cattle feed decreased the population of protozoa, methanogens, proteolytic, and biohydrogenase bacteria. The impact of engineering of the rumen microbial population has led to optimal rumen fermentation resulted in the efficiency of carbohydrate, protein, and fat utilizations. It can be concluded that essential oils are potential as rumen modifier by inhibit methanogenesis, increase propionate, energy efficiency and ruminal by pass protein. The inconsistent results on milk production and milk fat requires further research to study deeper the effect of dosage and type of essential oils on dairy cows performance.&lt;/p&gt;

Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

Bifunctional clove oil nanoparticles for anesthesia and anti-bacterial activity in Nile tilapia (Oreochromis niloticus)

Clove oil (an essential oil extracted from the flower buds of clove plant, Syzygium aromaticum) is used as an anesthetic agent in order to reduce stress and mortality rate as well as other potential negative effects on fish homeostasis. However, utilization of essential oils in aquaculture has limited practicality due to their high volatility and water insolubility. In this study, we developed and evaluated an effective, cheap, safe, and easy-to-administer form of clove oil by encapsulating the poorly water-soluble clove oil into lipid-based nanoscale carriers used for safe anesthesia and antibiotic alternatives against infectious pathogens in farmed tilapia. Clove oil nanoparticle was prepared via the phase inversion composition technique (low energy method), physicochemically and biologically characterized. Our results showed that the well-dispersed water-soluble clove oil nanoparticles had negative charge with a narrow particle size distribution, and showed sustained release of active ingredients (eugenol) over an extended period of time up to 48 h. As compared to the standard clove oil, our results clearly indicated that shorter induction time and longer recovery time in tilapia were achieved with clove oil nanoparticles, confirming its stronger anesthetic effect. Additionally, this improved version of clove oil nanoparticle exhibited good anti-bacterial activity against two important tilapia pathogens namely Streptococcus agalactiae and Flavobacterium columnare. In conclusion, the so-called bifunctional clove oil nanoparticles has been successfully developed with enhanced solubility, and improved sedation and anesthesia with a sustained release, as well as the enhanced antimicrobial activity against fish pathogens.

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils.

Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs.