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Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (28 March 2024) | Viewed by 33310

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Dr. Loris Pinto

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Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Bari, Italy
Interests: food microbiology; food safety; antimicrobial compounds; foodborne pathogens; food quality; hygiene; food preservation
Special Issues, Collections and Topics in MDPI journals

Dr. Jesus Fernando Ayala-Zavala

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Guest Editor

Emerging Technologies Laboratory, Food and Development Research Center (CIAD), Hermosillo, Mexico
Interests: bioactive compounds from plants; food quality and safety; bioactivity; plant secondary metabolites
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Plant-based extracts include several compounds endowed with antimicrobial activity (e.g., phenolic compounds, terpenes, isothiocyanates) and have attracted significant attention due to their efficacy against spoilage microorganisms (including bacteria, yeasts, and fungi) and foodborne pathogens. Plant-based extracts have been used to control microbial growth in different foods and to limit the spread of foodborne pathogens and antibiotic resistance. The antimicrobial action of plant extracts (e.g., control of microbial growth, reduction in biofilm production) depends on the chemical composition of the extract and the microbial targets. Despite the antimicrobial action of plant extracts, their use as food preservatives is limited by their stability under processing or storage conditions. Therefore, several strategies have been proposed to enhance their stability (e.g., encapsulation, inclusion in biopolymers, spray-drying, and so on). However, plant extracts can be contaminated with several toxic compounds or accumulate dangerous compounds (e.g., heavy metals, mycotoxins, residues of crop protection products). For this reason, safety issues related to the use of plant extracts are of great interest.

Against this background, the Special Issue aims to collect original papers and reviews on this topic.

Dr. Loris Pinto
Dr. Jesús Fernando Ayala-Zavala
Guest Editors

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Keywords

Plant extracts
Phenolic compounds
Terpenes
Spoilage microorganisms
Pathogens
Encapsulation
Additives
Food preservatives
Active packaging
Chemical characterization
Safety assessment

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Published Papers (10 papers)

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Editorial

Jump to: Research, Review

6 pages, 224 KiB

Open AccessEditorial

Application of Plant Antimicrobials in the Food Sector: Where Do We Stand?

by Loris Pinto and Jesús Fernando Ayala-Zavala

Foods 2024, 13(14), 2222; https://doi.org/10.3390/foods13142222 - 15 Jul 2024

Viewed by 1172

Abstract

The Special Issue “Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications” explored the potential of plant-based extracts as natural antimicrobial agents in the food industry. Its purpose was to address the growing demand for natural, safe, and effective food preservation methods. The contributions highlighted various plant extracts’ antimicrobial efficacy, including phenolic compounds, terpenes, and other bioactive substances. Research papers and one review were submitted from countries, including Spain, Portugal, Italy, Mexico, Turkey, India, USA, Romania, China, and Lithuania, showcasing a diverse international collaboration. Key topics covered in this issue included the chemical characterization of plant extracts, their stability under different processing and storage conditions, and their safety assessments. Advances were reported in using plant extracts to inhibit spoilage microorganisms and foodborne pathogens, enhance food safety, and extend shelf life. The published papers in the Special Issue studied various food types, including yogurt, catfish fillets, edible Mushrooms, red grapes, herring Fillets, and various food types covered in the review. This diversity demonstrates the broad applicability of plant extracts across different food products. Notable findings included the antimicrobial activities of fermented grapevine leaves, grapefruit seed extract, cinnamaldehyde, clove oil, and other plant-based compounds. In conclusion, this Special Issue demonstrated significant progress in applying plant extracts for food preservation, highlighting their potential to contribute to safer and more sustainable food systems worldwide. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

Research

Jump to: Editorial, Review

18 pages, 655 KiB

Open AccessArticle

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

by Lais Freitas, Miguel Sousa-Dias, Vanessa B. Paula, Luís G. Dias and Leticia M. Estevinho

Foods 2024, 13(13), 2053; https://doi.org/10.3390/foods13132053 - 27 Jun 2024

Viewed by 1005

Abstract

In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation extract from solid spontaneous fermentation and extract from solid yeast fermentation, even in small quantities, they exhibited higher levels of total phenols (1.94 and 2.16 mg GAE/g of yogurt, respectively) and antioxidant activity (5.30 and 5.77 mg TroloxE/g of yogurt; and 1.33 and 1.34 mg Fe(II)E/g of yogurt, respectively) compared to control yogurt (1.44 mg GAE/g of yogurt, 4.00 mg TroloxE/g of yogurt, and 1.01 mg Fe(II)E/g of yogurt). Additionally, yogurts supplemented with fermented grapevine leaves demonstrated the potential to inhibit microbial growth without impairing the multiplication of lactic acid bacteria. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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13 pages, 1724 KiB

Open AccessArticle

Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish (Ictalurus punctatus) Fillets Stored at 4 °C

by Rosemary I. Ebirim and Wilbert Long III

Foods 2024, 13(10), 1445; https://doi.org/10.3390/foods13101445 - 8 May 2024

Viewed by 1540

Abstract

This study aimed to evaluate cinnamaldehyde (CN) and clove oil (CO) effectiveness in inhibiting growth and killing spoilage and total aerobic bacteria when overlaid with catfish fillet stored at 4 °C. A 1.00 mL concentration of CO inhibited growth by 2.90, 1.96, and 1.96 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria. Similarly, treatment with 1.00 mL of CN resulted in ZIB of 2.17, 2.10, and 1.10 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria from catfish exudates. Total bacteria from catfish exudates treated with 0.50 mL CN for 40 min, resulted in a 6.84 log decrease, and treatment with 1.00 mL resulted in a 5.66 log decrease at 40 min. Total bacteria exudates treated with 0.50 mL CO resulted in a 9.69 log reduction at 40 min. Total bacteria treated with 1.00 mL CO resulted in a 7.69 log decrease at 7 days, while untreated pads overlaid with catfish resulted in ≥9.00 CFU/mL. However, treated absorbent pads with catfish at 7 days, using 0.50 mL and 1.00 mL CN, had a bacterial recovery of 5.53 and 1.88 log CFU/mL, respectively. Furthermore, CO at 0.50 mL and 1.00 mL reduced the bacteria count to 5.21 and 1.53 log CFU/mL, respectively, at day 7. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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13 pages, 1274 KiB

Open AccessCommunication

Antimicrobial Activity of Grapefruit Seed Extract on Edible Mushrooms Contaminations: Efficacy in Preventing Pseudomonas spp. in Pleurotus eryngii

by Marcello Murgia, Sara Maria Pani, Adriana Sanna, Luisa Marras, Cristina Manis, Alessandro Banchiero and Valentina Coroneo

Foods 2024, 13(8), 1161; https://doi.org/10.3390/foods13081161 - 11 Apr 2024

Viewed by 1860

Abstract

Pleurotus eryngii is an edible mushroom that suffers significant losses due to fungal contamination and bacteriosis. The Pseudomonadaceae family represents one of the most frequent etiologic agents. Grapefruit seed extract (GSE) is a plant extract that contains different bioactive components, such as naringin, and exhibits a strong antibacterial and antioxidant activity. Over the last decade, GSE use as an alternative to chemical treatments in the food sector has been tested. However, to our knowledge, its application on mushroom crops has never been investigated. This study focuses on evaluating GSE efficacy in preventing P. eryngii yellowing. GSE antibiotic activity, inhibitory and bactericidal concentrations, and antibiofilm activity against several microorganisms were tested with the Kirby–Bauer disk diffusion assay, the broth microdilution susceptibility test, and the Crystal violet assay, respectively. In vitro, the extract exhibited antimicrobial and antibiofilm activity against Staphylococcus aureus 6538 and MRSA (wild type), Escherichia coli ATCC 8739, and Pseudomonas spp. (Pseudomonas aeruginosa 9027, P. fluorescens (wild type)). GSE application in vivo, in pre- and post-sprouting stages, effectively prevented bacterial infections and subsequent degradation in the mushroom crops: none of the P. eryngii treated manifested bacteriosis. Our findings support the use of GSE as an eco-friendly and sustainable alternative to chemical treatments for protecting P. eryngii crops from bacterial contamination, consequently ensuring food safety and preventing financial losses due to spoilage. Furthermore, GSE’s potential health benefits due to its content in naringin and other bioactive components present new possibilities for its use as a nutraceutical in food fortification and supplementation. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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12 pages, 865 KiB

Open AccessArticle

Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

by Ferhat Kuley, Nikheel Bhojraj Rathod, Esmeray Kuley, Mustafa Tahsin Yilmaz and Fatih Ozogul

Foods 2024, 13(3), 364; https://doi.org/10.3390/foods13030364 - 23 Jan 2024

Viewed by 1693

Abstract

Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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19 pages, 1226 KiB

Open AccessArticle

Characterization of the Chemical Composition and Biological Activities of Bog Bilberry (Vaccinium uliginosum L.) Leaf Extracts Obtained via Various Extraction Techniques

by Bianca Eugenia Ștefănescu, Sonia Ancuța Socaci, Anca Corina Fărcaș, Silvia Amalia Nemeș, Bernadette Emőke Teleky, Gheorghe Adrian Martău, Lavinia Florina Călinoiu, Laura Mitrea, Floricuța Ranga, Dan Grigoroaea, Dan Cristian Vodnar and Carmen Socaciu

Foods 2024, 13(2), 258; https://doi.org/10.3390/foods13020258 - 13 Jan 2024

Cited by 4 | Viewed by 1540

Abstract

This investigation aimed to assess the chemical composition and biological activities of bog bilberry (Vaccinium uliginosum L.) leaves. Hydroethanolic extracts were obtained using four extraction techniques: one conventional (CE) and three alternative methods; ultrasound (UAE), microwave (MAE) and high-pressure (HPE) extractions. Spectrophotometric analysis was conducted to determine their chemical content, including the total phenolic content (TPC) and total flavonoid content (TFC). Furthermore, their antioxidative and antimicrobial properties were evaluated. HPLC (high performance liquid chromatography) analysis identified and quantified 17 phenolic compounds, with chlorogenic acid being the predominant compound, with the lowest level (37.36 ± 0.06 mg/g) for the bog bilberry leaf extract obtained by CE and the highest levels (e.g., HPE = 44.47 ± 0.08 mg/g) for the bog bilberry leaf extracts obtained by the alternative methods. Extracts obtained by HPE, UAE and MAE presented TPC values (135.75 ± 2.86 mg GAE/g; 130.52 ± 1.99 mg GAE/g; 119.23 ± 1.79 mg GAE/g) higher than those obtained by the CE method (113.07 ± 0.98 mg GAE/g). Regarding the TFC values, similar to TPC, the highest levels were registered in the extracts obtained by alternative methods (HPE = 43.16 ± 0.12 mg QE/g; MAE = 39.79 ± 0.41 mg QE/g and UAE = 33.89 ± 0.35 mg QE/g), while the CE extract registered the lowest level, 31.47 ± 0.28 mg QE/g. In the case of DPPH (1,1-diphenyl-2-picrylhydrazyl) antioxidant activity, the extracts from HPE, UAE and MAE exhibited the strongest radical scavenging capacities of 71.14%, 63.13% and 60.84%, respectively, whereas the CE extract registered only 55.37%. According to Microbiology Reader LogPhase 600 (BioTek), a common MIC value of 8.88 mg/mL was registered for all types of extracts against Staphylococcus aureus (Gram-positive bacteria) and Salmonella enterica (Gram-negative bacteria). Moreover, the alternative extraction methods (UAE, HPE) effectively inhibited the growth of Candida parapsilosis, in comparison to the lack of inhibition from the CE method. This study provides valuable insights into bog bilberry leaf extracts, reporting a comprehensive evaluation of their chemical composition and associated biological activities, with alternative extraction methods presenting greater potential for the recovery of phenolic compounds with increased biological activities than the conventional method. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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22 pages, 10564 KiB

Open AccessArticle

Carvacrol Treatment Reduces Decay and Maintains the Postharvest Quality of Red Grape Fruits (Vitis vinifera L.) Inoculated with Alternaria alternata

by Hongying Li, Jie Ding, Chunyan Liu, Peng Huang, Yifan Yang, Zilu Jin and Wen Qin

Foods 2023, 12(23), 4305; https://doi.org/10.3390/foods12234305 - 29 Nov 2023

Cited by 3 | Viewed by 1493

Abstract

In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the strongest inhibitory effect, and then compared the incidence of postharvest diseases and storage potential of red grapes treated with two concentrations (0.5 EC₅₀/EC₅₀) of essential oil components (inoculated with pathogenic fungi) during storage for 12 d at room temperature. In our research, Alternaria alternata was the primary pathogenic fungus of red grapes. Specifically, red grapes became infected which caused diseases, regardless of whether they were inoculated with Alternaria alternata in an injured or uninjured state. Our findings demonstrated that the following conditions were ideal for Alternaria alternata mycelial development and spore germination: BSA medium, D-maltose, ammonium nitrate, 28 °C, pH 6, and exposure to light. For the best Alternaria alternata spore production, OA medium, mannitol, urea, 34 °C, pH 9, and dark conditions were advised. Furthermore, with an EC₅₀ value of 36.71 μg/mL, carvacrol demonstrated the highest inhibitory impact on Alternaria alternata among the 15 components of essential oils. In the meantime, treatment with EC₅₀ concentration of carvacrol was found to be more effective than 0.5 EC₅₀ concentration for controlling Alternaria alternata-induced decay disease of red grapes. The fruits exhibited remarkable improvements in the activity of defense-related enzymes, preservation of the greatest hardness and total soluble solids content, reduction in membrane lipid peroxidation in the peel, and preservation of the structural integrity of peel cells. Consequently, carvacrol was able to prevent the Alternaria alternata infestation disease that affects red grapes, and its EC₅₀ concentration produced the greatest outcomes. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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17 pages, 1004 KiB

Open AccessArticle

Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring

by Gabrielė Urbonavičiūtė, Gintarė Dyglė, Darius Černauskas, Aušra Šipailienė, Petras Rimantas Venskutonis and Daiva Leskauskaitė

Foods 2023, 12(8), 1678; https://doi.org/10.3390/foods12081678 - 18 Apr 2023

Cited by 4 | Viewed by 1955

Abstract

Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4 °C. Herring coated with films containing GE and CE inhibited the growth of Listeria monocytogenes and Pseudomonas aeruginosa during the storage period, whereas pure alginate/pectin films did not show an antimicrobial effect against the tested pathogens. The application of alginate/pectin films with CE and GE minimised pH changes and inhibited total volatile basic nitrogen (TVN) and the formation of thiobarbituric acid-reactive substances (TBARS) in the herring fillets. The coating of herring fillets with films with CE or GE resulted in three- and six-fold lower histamine formation and one-and-a-half- and two-fold lower cadaverine formation, respectively, when compared to unwrapped herring samples after 18 days of storage. The incorporation of 5% extracts isolated from cranberry pomace or grape seeds into the alginate/pectin film hindered herring spoilage due to the antimicrobial and antioxidant activity of the extracts. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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23 pages, 3622 KiB

Open AccessArticle

Identification of Antibacterial Components and Modes in the Methanol-Phase Extract from a Herbal Plant Potentilla kleiniana Wight et Arn

by Yingping Tang, Pan Yu and Lanming Chen

Foods 2023, 12(8), 1640; https://doi.org/10.3390/foods12081640 - 13 Apr 2023

Cited by 3 | Viewed by 1931

Abstract

The increase in bacterial resistance and the decline in the effectiveness of antimicrobial agents are challenging issues for the control of infectious diseases. Traditional Chinese herbal plants are potential sources of new or alternative medicine. Here, we identified antimicrobial components and action modes of the methanol-phase extract from an edible herb Potentilla kleiniana Wight et Arn, which had a 68.18% inhibition rate against 22 species of common pathogenic bacteria. The extract was purified using preparative high-performance liquid chromatography (Prep-HPLC), and three separated fragments (Fragments 1–3) were obtained. Fragment 1 significantly elevated cell surface hydrophobicity and membrane permeability but reduced membrane fluidity, disrupting the cell integrity of the Gram-negative and Gram-positive pathogens tested (p < 0.05). Sixty-six compounds in Fragment 1 were identified using Ultra-HPLC and mass spectrometry (UHPLC-MS). The identified oxymorphone (6.29%) and rutin (6.29%) were predominant in Fragment 1. Multiple cellular metabolic pathways were altered by Fragment 1, such as the repressed ABC transporters, protein translation, and energy supply in two representative Gram-negative and Gram-positive strains (p < 0.05). Overall, this study demonstrates that Fragment 1 from P. kleiniana Wight et Arn is a promising candidate for antibacterial medicine and food preservatives. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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Review

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39 pages, 1334 KiB

Open AccessReview

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

by Loris Pinto, Melvin R. Tapia-Rodríguez, Federico Baruzzi and Jesús Fernando Ayala-Zavala

Foods 2023, 12(12), 2315; https://doi.org/10.3390/foods12122315 - 8 Jun 2023

Cited by 52 | Viewed by 13582

Abstract

The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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