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Full Article Food Science and Technology 1(3): 52-61, 2013 http://www.hrpub.org DOI: 10.13189/fst.2013.010303 Effects of Plants Bioactive Compounds on Foods Microbial Spoilage and Lipid Oxidation Mohammad Ali Sahari*, Sara Asgari Department of Food Technology, Tarbiat Modares University, Tehran, Iran *Corresponding Author: [email protected] Copyright © 2013 Horizon Research Publishing All rights reserved. Abstract Extracts of many types of plants that are Natural aromatic plants and spices have been widely used in utilized as flavoring and seasoning agents in foods, have many food products, dairy and bakery products as flavoring been used therapeutically for centuries. Sulphur compounds, and seasoning agents [3] for preservation and their medicinal terpenes and terpene derivatives, phenols, esters, aldehydes, value [4, 5] alcohols and glycosides have shown antimicrobial and Main constituents in spices such as sulphur compounds, antioxidant functions. So far many literatures about the terpenes and terpene derivatives, phenols, esters, aldehydes, potential use of bioactive phytochemicals in food and alcohols and glycosides have shown antimicrobial functions pharmacy industries have been published. Thus, this paper [6-8]. The most important parameters affecting antimicrobial reviews some of the works done to evaluate antimicrobial potential are the type and composition of the spice, amount and antioxidant characteristic of some herbal chemicals, used, type of microorganism, composition of the food, pH carried out in the world. value, temperature of the environment, and proteins, lipids, Keywords Antimicrobial and Antioxidant Properties, salts, and phenolic substances in the food system [9]. Plants Bioactive Compounds, Foodstuff Aromatic and medicinal plants essential oils as natural additives with potential benefits in food systems showed antibacterial, antifungal and antioxidant efficacies [10]. Antimicrobial properties of some essential oils at low concentrations are extremely higher than food grade organic 1. Introduction acids. It has been shown that essential oils have larger Fruits and vegetables, as active biological sources, contain efficacy and lower storage temperatures in foods with higher phytochemicals with antimicrobial, antioxidant, acidities [5]. Although antioxidative and antimicrobial antimutagenic and anticarcinogenic activities. effects of many essential oils have been verified in vitro Phytochemicals showing both antioxidant and antimicrobial systems; the same concentrations were not effective in some properties can be used to preserve foodstuffs and increasing foodstuffs. For example, some processing procedures such their shelf lives. Besides the antimicrobial effect of herbs and as heating lead to lower efficacy of some essential oils in spices rich in phenolic compounds, they may preserve foods heated products due to their evaporation [3]. Volatile by reducing lipid oxidation as they are reported to have components of cinnamon leaf, clove, bay, lemongrass and significant antioxidant activity [1]. Essential oils and plants thym essential oils were effective against Eurotium extracts are known to possess multifunctional properties amstelodami, E. herbariorum, E. repens, E. rubrum, other than their classical roles as natural food additives. Aspergillus flavus, A. niger and Penicillium corylophilum. Many essential oils have been confirmed to possess the However, these essential oils weakly performed in case of antioxidant, antibacterial, antifungal and anti-inflammatory sponge cake [11]. Gamma irradiation is widely applied in activities [2]. Some of the essential oils and their major spices to inactivate microbial cells and to prolong their shelf compounds, used in food systems so as to retard microbial life. Gamma irradiation had no adverse effects on spoilage, are shown in Table 1. antioxidant and antimicrobial activities and total phenolic By increasing the consumer’s demand for green food content of cinnamon samples. Only at doses more than 10 products with high safety, quality and nutritional values, it kGy did the radical scavenging activity of the cinnamon seems that using plants and materials of plant origin such as extract increase. Jamshidi et al. (2012) recommended gamma essential oils and extracts is a suitable way to meet this need. irradiation at doses up to 25 kGy for cinnamon [12]. Food Science and Technology 1(3): 52-61, 2013 53 Table 1. Some of the essential oils and their major compounds used in foods systems to retard microbial spoilage Natural Potent Effective components Effective against Known Applications Food system Reference additives applications Clostridium Color additive, perfringens, Bacillus 9´- cis-norbixin and all antioxidant in Antimicrobial Sausage Annatto cereus, [15, 16] transformed of norbixin oil-in-water activity samples Staphylococcus emulsions aureus, Cichoric acid (diamides), Penicillium Astringent, Amaranthus polysaccharides, alkamides brevicompactum, P. Antifungal hemostatic, nutritive, Bread [38] spp. seeds (alkyl amides) and chermesinum and activity and alterative glycoproteins Eurotium herbarioum Colds, colic, coughs, flatulence, Rice pests (Sitophilus indigestion, poor Carvone, limonene and oryzae, Rhyzopertha appetite, stomach Effective Caraway Rice [56] (E)-anethole dominica and cramps treatments, against pests Cryptolestes pusillus) flavoring agent, soap and lotion production Snakebites, freckles, Escherichia coli, the common cold, Enterobacteriaceae, and kidney troubles Antimicrobial Cinnamon Cinnamaldehyde B. cereus, Kolompe [40] treatments, activity coagulase-positive flavoring agent and Staphylococci preservative Rice pests (Sitophilus Anorexia, dyspepsia, oryzae, Rhyzopertha Effective flatulence, diarrhea, Linalool, dominica and against pests, griping pain and Rice, [56] camphor, cyclohexanol Cryptolestes antioxidant Coriander vomiting treatment, acetate, limonene and pusillus), and flavoring agent cake [33, 35] α-pinene gram positive and antifungal perfumes gram negative activities cosmetics bacteria, fungi Acne, allergies, burns (cell renewal), Antioxidant Lavandula Linalool, camplhore, 1, 8 S. aureus, E. coli, and cramps and Butter milk, angustifolia cineol, inalol acetat, borneol coliforms, molds and [44, 71] treatment, antimicrobial soybean oil essential oil and α-terpineol yeasts lotions agent bath oils Immunostimulant, anticarcinogenic, common cold, E. coli, influenza, Antioxidant Echinacea Phenolic compounds such as Enterobacteriaceae, respiratory and and purpurea chicoric acid, caffeic and B. cereus, Kolompe, [40, 63] urinary treatment, antimicrobial extract chlorogenic coagulase-positive ingredient in activities Staphylococci functional foods, supplements and certain candies Eremophila alternifolia Colds and Listeria Antimicrobial Full cream milk and Terpenes or sterols inflammation of the [46] monocytogenes activity and skim milk Eremophila throat treatment duttonii Antioxidant Sunflower oil, Mango seed and potato chips, Phenolic compounds Coliforms [32, 33] kernel oil antimicrobial pasteurized activities cow milk Marine oil, common kilka (Clupeonella [22, 43, Antioxidant (-)-epigallocatechin-3-gallate cultriventris 51, 65, B. cereus and S. and Tea seed oil (EGCG), α-tocopherol, and caspia), cooked 66, 67, aureus antimicrobial tocotrienols red meat, 68] activity poultry and fish patties, rice cake 54 Effects of Plants Bioactive Compounds on Foods Microbial Spoilage and Lipid Oxidation In many cases, bioactive compounds could be produced of Clostridium perfringens, B. cereus, S. aureus and E. coli in inexpensive sources or totally agricultural wastes, which can chemical medium and in sausage sample, showed provide economic and highly available sources from antibacterial potential of this extract against C. perfringens, co-products during a typical processing procedure. Rajaei et B. cereus and S. aureus. However, no activity was detected al. (2010) studied antioxidant, antimicrobial and against E. coli. In addition annatto was capable to inhibit antimutagenicity activities of pistachio (Ahmadaghaei spore germination and outgrowth of C. perfringens and B. variety) green hull extract (crude and purified extracts). The cereus. In sausage samples with nitrite alone or in results obtained by 2, 2′-Azinobis combination with nitrite at 20 ºC, no germination of spores (3-ethylbenzothiazoline-6-sulfonate) diammonium salt were observed [15]. Concerning the effective part in creating (ABTS) assay, 2, 2′-diphenyl 1-picrylhydrazyl (DPPH) antimicrobial effect, literature shows that 9´-cis-norbixin assay and β-carotene bleaching (BCB) method indicated that and all transformed of norbixin are capable to create this pistachio green hull aqueous extracts presents a strong characteristic [16]. antioxidant activity. Furthermore, inhibition of the growth of Antimicrobial activities of garlic oil and nine constituents the different pathogenic bacteria (Gram+) and of essential oils (allyl isothiocyanate, carvacrol, antimutagenicity by pistachio green hull extract. The results cinnamaldehyde, citral, cuminnaldehyde, eugenol, of disc diffusion test showed that Bacillus cereus was the isoeugenol, linalool and thymol) were evaluated against 16 most susceptible one with minimum inhibitory concentration bacterial strains isolated from common carp (Cyprinus (MIC) of 1 and 0.5 mg mL-1 for the crude and purified carpio), by paper disc diffusion method. The most effective extracts, respectively [13]. compounds against this microflora were thymol, carvcarol and cinnamaldehyde followed
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