Plant Foods for Human Nutrition , 45 2 , Journal of Food Safety , 9 2 , Inhibitory effects of essential oil components on growth of food-contaminating fungi. Journal of Food Safety , 6 1 , Aflatoxin production is inhibited by selected herbal drugs. Mycopathologia , 83 3 , Inhibitory effects of condiments and herbal drugs on the growth and toxin production of toxigenic fungi.
Mycopathologia , 66 3 , Journal of Food Science , 42 4 , Journal of Applied Bacteriology , 18 2 , Mossel , Joha Westerdijk. The physiology of microbial spoilage in foods. Antonie van Leeuwenhoek , 15 1 , The effect of eugenol and oil of cloves on the growth of microorganisms. Journal of Food Science , 10 4 , Journal of Food Science , 4 3 , Pair your accounts. Your Mendeley pairing has expired. Please reconnect. Cumin, a member of the parsley family, is a tiny seed known as the Spice of the Ancients.
It contains anti-inflammatory and antioxidant components that aid in the preservation of food. Cumin, like honey, was used in the mummification process by the ancient Egyptians. When hot spices like mustard are added to dishes, they love to fend off toxic bacteria that can spoil the food.
Previously, mustard seed waste was regarded as a low-value waste object and was discarded immediately. The researchers proposed that using this waste as a food preservative will be beneficial. The antibacterial effects on food preservation were found to be beneficial, and mustard seed was discovered to help in food preservation. Ginger is a spice that soothes unsettled stomachs, prevents the flu, and increases saliva production. Moreover, it's also an excellent food preservative.
This incredible spice has both antimicrobial and anticarcinogenic properties, and these properties help preserved foods last longer. There are many advantages of using spices instead of chemical ingredients in food preservation. De La Torre Torres et al. Ruta graveolens Rue Rutin St. Salvia officinalis Sage 1,8-Cineole Salmonella sp.
Hayouni et al. Sassafras albidum Sassafras Safrole, Camphor, P. Typhimurium Barbosa et al. Satureja montana Carvacrol, tannins, flavonoids, Carraminana et al. Schinus terebinthifolius Schinol, Quercetin St. Sesamum indicum Sesame Latifonin, Momor-cerebroside, E. Sinapis alba White mustard Benzyl isothiocyanate E. Smyrnium olusatrum Sabinene, Curzerene ———- Mokaddem et al. Syzygium aromaticum Eugenol E. Typhy Senatore et al.
Tasmannia lanceolata Polygoidal, Safrole, St. Typhimurium Weerakkody et al. Thymus capitatus Thymol, Camphor, B. Boubaker et al. Thymus serpyllum Thymol, Carvacrol Ls. Trigonella foenum-graecum Trigonelline E. Typhimurium Vanilla planifolia Vanillin, Vanillic acid E. Verbena officinalis Citral, Isobornyl formate E. Typhimurium Di Pasqua et al. Xylopia aethiopica 4-Terpineol, 1,8-Cineole B. Zanthoxylum bungeanum Terpinenol, 1,8-Cineole, St.
Zanthoxylum piperitum Sanshool St. Zingiber officinale Ginger Gingerol, Shogoal, E. Ghosh et al. Open in a separate window. Importance of spices Spices have been important to mankind since the beginning of history. Spices for food preservation and safety Food spoilage refers to an irreversible modification in which food becomes not edible or its quality is compromised.
Figure 1. Antimicrobial activity In vitro Numerous articles published in the last few decades have described the antimicrobial activities of spices in vitro. Antimicrobial potential in real food model system In vivo Numerous natural compounds of spices with defined antimicrobial properties have been isolated. Table 2 Antimicrobial potential of phytochemicals spices for food preservation; In vivo study.
Allium sativum Prevent infections of L. Artemisia dracunculus Inhibit growth St. Boesenbergia rotunda Retard the growth of total viable counts of food pathogen bacteria bacteria in Chinese sausage Kingchaiyaphum and Rachtanapun, 4. Brassica nigra Reduce microbial growth in raw chicken meat Radha et al. Cinnamomum verum Potential bio preservative of banana, vegetables, dairy products Sessou et al. Citrus hystrix Inhibit the growth food pathogen bacteria in Chinese sausage Kingchaiyaphum and Rachtanapun, 7.
Ceratonia siliqua Inhibit the growth of Ls. Coriandrum sativum Protection of chickpea seed from A. Cuminum cyminum Cumin seed oil protect stored protection of wheat Kedia et al. Cymbopogon citratus Inhibit the growth B.
Typhimurium and St. Cinnamomum cassia Raw chicken meat Radha et al. Eryngium foetidum Reduce the growth of Ls. Laurus nobilis Bay essential oil reduce the population of total coliforms in fresh sausages Da Silveira et al.
Mentha piperita Mentha essential oil inhibit S. Olea europaea Antibacterial effect against E. Origanum vulgare Inhibit the growth of L. Innocua Patrignani et al. Origanum majorana Protection of chickpea seed from A. Ocimum basilicum Inhibit the growth of S. Piper nigrum Oil and oleoresins control microbial growth in orange juice Kapoor et al. Rosmarinus officinalis Inhibit the growth of Ls. Hydrophilla Patrignani et al. Salvia officinalis Inhibit food spoilage in dairy products Tajkarimi et al.
Syzygium aromaticum Inhibit the growth of Ls. Thymus vulgaris Slight effect on Ps. Thymus capitatus Ls. Zingiber officinale Potential biopreservative of beverages against food spoiling yeasts and bacteria Sessou et al. Enhancement of the antimicrobial activity In vivo Although some in vivo studies ended up with products acceptable for the consumers, the sensory aspect represents a critical point in the use of spices and their active compounds in food.
Mode of antimicrobial action of spices Although the antimicrobial effects of spices and their derivates have been tested against a wide range of microorganisms over the years, their mode of action is still not completely understood. Conclusion Starting from the food preparation, spices can affect both food spoilage microorganisms food preservation and human pathogens food safety due to the antimicrobial and antifugal activity of their natural constituents. Author contributions DG: Data compilation, manuscript writing, DB: Data compilation, table formation, SP: Data compilation, manuscript writing, and formating, AT: Data compilation, manuscript writing, editing and formatting, and final approval.
Conflict of interest statement The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Acknowledgments We thank Prof. References Abriouel H. Preservation of Manzanilla alore-a cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials.
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Essential oils as potential antimicrobial agents in meat and meat products: a review. Trends Food Sci. Their maximum use has also been set by the European Commission. Margins are so wide that it is virtually impossible to consume too much of a particular substance. However, it may be that some people have an allergy or hypersensitivity to a certain product. Natural preservatives are substances that in themselves extend the shelf life of a product.
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