Essential oils (EOs) have recently gained popularity as natural food preservatives due to their potent antibacterial activity against food pathogens. In this review, the antibacterial activity of EOs from various plant parts and sources against the most important food pathogens Salmonella and Listeria have been discussed. The antibacterial activity of EOs is attributed to their major and minor low-molecular weight terpenes, terpenoids, phenylpropenes and aliphatic components. The major compounds along with minor components of EO extracted from different parts of various plant species were found to be responsible for antibacterial activity. The combination of EO from different sources presented synergistic anti-listerial and anti-salmonella effects. EO combined with biopolymer and in nanoemulsion form presented significant antibacterial activity. The mode of antibacterial action by EO was complex and involves a series of event that has also been discussed in detail.
|Publication status||Published - 2023 Mar 15|
Bibliographical noteFunding Information:
The work was jointly supported by R202017 and R202107 from BNU-HKBU United International College, Zhuhai, Guangdong, China and MK Bhan Young Researcher Fellowship, Department of Biotechnology, New Delhi, India.
© 2022 Elsevier Ltd
All Science Journal Classification (ASJC) codes
- Analytical Chemistry
- Food Science