Antimicrobial herb and spice compounds in food |
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| Affiliation: | 1. Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, C-1, 14014 Córdoba, Spain;2. Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil;3. Research Centre for Chemistry, Biology and Agriculture, State University of Campinas, CEP 13148-218 Paulínia, São Paulo, Brazil;1. Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Grupo GUIA, Universidad de Zaragoza, Zaragoza, Spain;2. CICS-UBI–Health Sciences Research Centre, University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal |
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| Abstract: | Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Application of herbs, spices and EOs with antimicrobial effects comparable to synthetic additives is still remote for three major reasons: limited data about their effects in food, strong odor, and high cost. Combinations of techniques have been successfully applied in several in-food and in vitro experiments. This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds. |
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