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Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka, peppermint, thyme, lavender, and feijoa leaf and peel EOs and feijoa peel and leaf extracts were analyzed, and their antimicrobial activity against Escherichia coli , Salmonella enterica Typhimurium, Staphylococcus aureus , Bacillus cereus , and Listeria monocytogenes were determined. The results showed that the major compounds varied among different EOs and extracts, with menthol in peppermint EO, thymol and carvacrol in thyme EO, linalool in lavender EO, β-caryophyllene in feijoa EO, and flavones in feijoa extract being the most prevalent. The study found that while EOs/extracts had antimicrobial activity alone, no individual EO/extract was highly effective against all tested species. Therefore, their combinations were tested to identify those that could broaden the spectrum of activity and act synergistically. The checkerboard method was applied to assess the possible synergism between the paired combinations of EOs/extract. The peppermint/thyme, peppermint/lavender, and peppermint/feijoa peel extract combinations exhibited a synergistic effect against E. coli and L. monocytogenes , with the peppermint/thyme and peppermint/feijoa peel extract combinations being the most effective against all five pathogens. Time-to-kill kinetics assays demonstrated that peppermint/thyme and peppermint/feijoa peel extract combinations achieved complete eradication of E. coli within 10-30 min and L. monocytogenes within 4-6 h. This study provides a promising approach to developing a natural alternative for food preservation using synergistic combinations of EOs/extracts, which could potentially reduce the required dosage and broaden their application in food products as natural preservatives.

Competing Interests: None declared.

Titel:	Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens.
Autor/in / Beteiligte Person:	Angane, M ; Swift, S ; Huang, K ; Perera, J ; Chen, X ; Butts, CA ; Quek, SY
Zeitschrift:	Food science & nutrition, Jg. 12 (2023-11-22), Heft 2, S. 1189-1206
Veröffentlichung:	Malden, MA : John Wiley & Sons, [2012]-, 2023
Medientyp:	academicJournal
ISSN:	2048-7177 (print)
DOI:	10.1002/fsn3.3834
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Food Sci Nutr] 2023 Nov 22; Vol. 12 (2), pp. 1189-1206. <i>Date of Electronic Publication: </i>2023 Nov 22 (<i>Print Publication: </i>2024). References: Pharmaceuticals (Basel). 2020 Oct 26;13(11):. (PMID: 33114724) ; Clin Microbiol Infect. 2000 Sep;6(9):503-8. (PMID: 11168186) ; Microb Pathog. 2020 Feb;139:103924. (PMID: 31837416) ; PLoS One. 2015 Jul 01;10(7):e0131321. (PMID: 26132146) ; Evol Bioinform Online. 2021 May 4;17:1176934320938391. (PMID: 34017165) ; Molecules. 2012 Apr 02;17(4):3989-4006. (PMID: 22469594) ; Animals (Basel). 2021 May 25;11(6):. (PMID: 34070304) ; Microb Pathog. 2020 Apr;141:103980. (PMID: 31962183) ; Anticancer Res. 2000 Nov-Dec;20(6B):4323-9. (PMID: 11205266) ; J Agric Food Chem. 2018 Dec 19;66(50):13277-13284. (PMID: 30516980) ; Int J Biochem Cell Biol. 2007;39(10):1902-14. (PMID: 17604209) ; J Food Sci Technol. 2017 Dec;54(13):4344-4352. (PMID: 29184240) ; Molecules. 2010 Nov 03;15(11):7825-39. (PMID: 21060291) ; J Oleo Sci. 2015;64(3):289-98. (PMID: 25757433) ; Antioxidants (Basel). 2019 Aug 19;8(8):. (PMID: 31430937) ; Phytochemistry. 2004 May;65(9):1255-64. (PMID: 15184010) ; Molecules. 2020 Jan 05;25(1):. (PMID: 31948058) ; Crit Rev Food Sci Nutr. 2019;59(3):357-378. (PMID: 28853911) ; Foods. 2021 Jun 17;10(6):. (PMID: 34204542) ; Molecules. 2019 May 29;24(11):. (PMID: 31146480) ; J Med Food. 2010 Feb;13(1):189-95. (PMID: 20136454) ; Foods. 2022 Feb 04;11(3):. (PMID: 35159614) ; J Microbiol Immunol Infect. 2016 Feb;49(1):104-11. (PMID: 24582465) ; Microb Pathog. 2020 Apr;141:104008. (PMID: 31991163) ; Animals (Basel). 2020 Sep 24;10(10):. (PMID: 32987688) ; Nutrients. 2018 Aug 31;10(9):. (PMID: 30200338) ; Medicines (Basel). 2017 Aug 08;4(3):. (PMID: 28930272) ; Foods. 2020 Nov 26;9(12):. (PMID: 33255876) ; Plants (Basel). 2021 Jul 30;10(8):. (PMID: 34451612) ; Antioxidants (Basel). 2019 May 21;8(5):. (PMID: 31117250) ; Int J Food Microbiol. 2004 Aug 1;94(3):223-53. (PMID: 15246235) ; Foods. 2019 Sep 01;8(9):. (PMID: 31480592) ; Antioxidants (Basel). 2021 Jun 23;10(7):. (PMID: 34201645) ; Food Chem. 2021 May 15;344:128620. (PMID: 33223301) Contributed Indexing: Keywords: antimicrobial; essential oil; natural preservative; plant extract; synergistic combinations Entry Date(s): Date Created: 20240219 Latest Revision: 20240220 Update Code: 20240220 PubMed Central ID: PMC10867478

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Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens.