Antilisterial Effectiveness of Origanum vulgare var. hirtum and Coridothymus capitatus Essential Oils and Hydrolates Alone and in Combination

The antimicrobial activity of var. (O) and (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumera...

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Bibliographic Details
Published in:Foods 2024-03, Vol.13 (6), p.860
Main Authors: D'Amato, Serena, Rossi, Chiara, Maggio, Francesca, Valbonetti, Luca, Savini, Vincenzo, Paparella, Antonello, Serio, Annalisa
Format: Article
Language:English
Subjects:
Antibiotics
Antimicrobial activity
Antimicrobial agents
checkerboard
CLSM
Coridothymus capitatus
Effectiveness
Enumeration
essential oil
Essential oils
Food
hydrolate
interaction
Laser damage
Listeria
Listeria monocytogenes
Minimum inhibitory concentration
Oregano
Origanum vulgare
Toxicity
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Summary:The antimicrobial activity of var. (O) and (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation of the cellular damage through Confocal Laser Scanning Microscope (CLSM) analysis. EOs exhibited antimicrobial activity with MIC values ranging from 0.3125 to 10 µL/mL. In contrast, HYs demonstrated antimicrobial effectiveness at higher concentrations (125-500 µL/mL). The effect of HYs was rapid after the contact with the cells, and the cell count reduction over 60 min of HY treatment was about 1.2-1.7 Log CFU/mL. cells were stressed by HY treatment, and red cell aggregates were revealed through CLSM observation. Moreover, the combinations of EOs and HYs had an additive antilisterial effect in most cases and allowed the concentration of use to be reduced, while maintaining or improving the antimicrobial effectiveness. The combined use of EOs and HYs can offer novel opportunities for applications, thereby enhancing the antimicrobial effectiveness and diminishing the concentration of use. This provides the added benefit of reducing toxicity and mitigating any undesirable sensory effects.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13060860