Sage and Lavender Essential Oils as Potential Antimicrobial Agents for Foods

Modern society is becoming more and more reluctant to use antibiotic or chemical compounds in food production and is demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Another big problem is the improper us...

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Bibliographic Details
Published in:Microbiology research 2023-08, Vol.14 (3), p.1089-1113
Main Authors: Speranza, Barbara, Guerrieri, Angela, Racioppo, Angela, Bevilacqua, Antonio, Campaniello, Daniela, Corbo, Maria Rosaria
Format: Article
Language:English
Subjects:
Antibiotic resistance
Antibiotics
Antimicrobial agents
antimicrobials
Antioxidants
Biological properties
Cancer
Chemical composition
Chemical compounds
Cosmetics
Essential oils
Flavonoids
Flowers & plants
Food
Food industry
Food production
Foodborne diseases
lavender
Lavender oil
Metabolites
Microorganisms
Multidrug resistance
Neurotoxicity
Oils & fats
Pharmaceutical industry
Preservatives
Reviews
sage
Shelf life
Synergistic effect
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Summary:Modern society is becoming more and more reluctant to use antibiotic or chemical compounds in food production and is demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Another big problem is the improper use of antibiotics, especially broad-spectrum ones, which has significantly contributed to increased antibiotic resistance in many microorganisms. As a consequence, the whole scientific world has recently concentrated numerous studies on the research of natural remedies capable of counteracting multidrug-resistant strains and fighting infections: the use of aromatic plants and their essential oils (EOs) as potential alternatives to conventional antimicrobials to extend shelf life and combat foodborne pathogens has heightened. Among EOs, sage and lavender have also been promoted for their potential antimicrobial capabilities. In this review, we summarize the latest research studies performed about sage and lavender EOs, focusing on their chemical composition and their biological and antimicrobial properties; the aim is to give an overview of the current knowledge about their major components, effectiveness, mechanisms of action, synergistic effects and use in foods to facilitate a widespread application in both food and pharmaceuticals industries.
ISSN:2036-7481
2036-7481
DOI:10.3390/microbiolres14030073