Saima Tehseen

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ANTIMICROBIAL HERB AND SPICE COMPOUNDS IN FOOD

SAIMA TEHSEEN2003-ag-1562

SupervisorDr. Faqir Muhammad Anjum

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Herbs Parts of plants (possibly dried) Leaves of low growing shrubs

Used to Enhance flavor or taste of food Preserve foods Cure illnesses Augment cosmetics

e.g; parsley, chives, marjoram, thyme, basil, caraway, oregano, rosemary, savory, sage and celery leaves

(http//www.lancaster.unl.edu/food)

INTRODUCTION

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Spices

Any dried plant products used primarily for seasoning purposes

Examples

Bark, root, buds, seeds, berry, or fruit of tropical plants and trees

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Safe and high quality foods Concerns about food safety Raise considerable challenges Natural antimicrobials good deal of attention

(Arques et al.,2008; Demirci et al., 2008)

IMPORTANCE

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Reduce need for antibiotics

Control microbial contamination in food

Improve shelf life

Decrease antibiotic resistance

Strengthen immune cells in humans

(Abou-taleb and Kawai, 2008)

BENEFITS

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Old techniques

i. Mild heat processing

ii. Cold distribution of perishable food

iii. Modified atmosphere packaging

iv. Chemical preservatives

(Gaysinsky and Weiss, 2007; Li et al., 2008)

Food processing techniques

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Recent techniques

i. Pulsed light

ii. High pressure pulsed electric field

iii. Magnetic field

iv. Incorporation of natural antimicrobials

(Fisher and Phillips, 2008; Gutierrez et al., 2009)

Conti…

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Herbs and spices used by early Egyptians

Most spices have Eastern origins

Preservation potential of spices (1880s)

Significant bacteriostatic properties (1910s)

Alternative health remedies in India

(Gutierrez et al.,2008)

Plant antimicrobials

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Plant origin antimicrobials produced by

• SD (steam distillation)

• HD (hydro distillation)

Alternative method• SFE (supercritical fluid extraction)

Provide higher solubility Improve mass transfer rates

(Burt, 2004; Kim et al., 2008)

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Efficacy depends on

• pH

• Storage temperature

• Amount of oxygen

• Essential oil concentration

• Active components

(Sandasi et al., 2008; Viuda-Martos et al., 2008)

Potential of antimicrobials

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Saponins

Flavonoids

Thiosulfinates

Glucosinolates

Essential oils

(Bajpai et al., 2008)

Chemical components of antimicrobials

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Saponin and flavonoids – food borne pathogens

Thiosulfinates – Gram negative bacteria

Glucosinolates demonstrate

• Antibacterial

• Antifungal properties

(Kim et al., 2008)

Conti…

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Plant compounds including• Glucosides• Saponins• Tannins• Alkaloids• Organic acids and others

Defense system

(Ceylan and Fung, 2004; Bajpai et al., 2008)

Conti..

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Phenolic compounds of spices contain• Eugenol• Carvacrol• Thymol

Primarily responsible for • Bacteriocidal/bacteriostatic properties

(Rodríguez et al., 2009)

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Antimicrobial activitiesCategor

y Species Plant part Flavor compoundB. Inhibition

%

Herbs S. pepper Leaves Linalool <50

Oregano Leaves Thymol 75-100

Rosemary Leaves Camphor 75-100

Sage Leaves Thujone 50-75

Thyme Leaves Thymol 75-100

Spices Cinnamon Bark Eugenol 75-100

CloveFlower

bud Eugenol 75-100

Mustard SeedAllyle

isothiocynate 50-75

VanillaSeed/

Fruit Vanillin -----

Oils Olive oil Fruit Oleuropein -----

Tee tree oil Leaves Terpenoids -----

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EOs are group of• Terpenoids• Sesquiterpenes• Diterpenes• Acids• Alcohols• Aldehydes, acyclic esters or lactones

(Fisher and Phillips, 2006)

Essential oils (EOs)

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EOs have antimicrobial activity at levels between 0.2 and 10 µl ml-1

• Listeria monocytogenes • Salmonella typhimurium• Escherichia coli O157:H7• Shigella dysenteriae• Bacillus cereus• Staphylococcus aureu

(Burt, 2004)

Conti..

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Essential Oil Components

Cinnamic aldehyde

Eugenol

Thymol

Carvacrol

(Kuete et al., 2008)

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Major components constitute upto 85%

Other components at trace levels

Phenolic compounds of EOs from

Citrus oil

Olive oil

Tea tree oil

(Burt, 2004; Grosso et al., 2008)

Conti…

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Non phenolic compounds from

Garlic

Coriander

Parsley

Cinnamon

Effective against

Gram positive

Gram negative bacteria(Mandalari et al., 2007)

Conti…

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Food spoilage

Alternative preservative and pathogen control

Cinnamon, cloves and cumin affective against• Staphylococcus aureus• Escherichia coli• Micrococcus luteus• Pseudomonas aeruginosa

(Agaoglu et al., 2007)

Uses of plant antimicrobials

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Ginger, galangal, turmeric and finger root extracts against • Gram positive• Gram negative pathogenic bacteria

Olive leaves show antimicrobial effects against• Campylobacter jejuni• Helicobacter pylori• Staphylococcus aureus (Sudjana et al., 2009)

Conti…

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Structural and functional damages

Concentration of spices and herbs 0.05-0.1%

Phospholipid bilayer of cell membrane

Disrupting enzyme systems

Compromising genetic material of bacteria

Forming fatty acid hydroperoxidase

(Burt et al., 2007; Arques et al., 2008)

Mechanism of action

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Combined effect is higher than individual effect (synergistic)

Combined effect is lower than individual applications (antagonistic)

Carvacrol-thymol improve efficacy of EOs

Nisin with carvacrol or thymol effective against Bacillus cereus (8 to 30oC)

Oregano EO effect in MAP (40% CO2, 30% N2, and 30% O2)

(Chouliara et al., 2007)

Synergistic and antagonistic effects

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Effective EOs in decreasing order of antimicrobial activities are

Oregano > clove > coriander > cinnamon > thyme > mint > rosemary > mustard > cilantro /sage

(Burt, 2004; Sofia et al., 2007)

In-food experiments with antimicrobials

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Inhibitory spices and herbs depends on number of factors• Type• Effects on organoleptic properties• Composition and concentration• Biological properties of antimicrobial• Target microorganism• Processing and storage conditions of targeted

food product(Romeo et al., 2008)

Conti…

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Meat and poultry products

Reduction of pathogens

Control growth of food borne bacteria

Improve quality of minced meat

Enhance antioxidant activity of meat

(Solomakos et al.,2008)

Application of plant antimicrobials

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Dairy products Extract of mango seed kernel

Reduce total bacterial count

Inhibit coliform growth

Exert remarkable antimicrobial activity

Extend shelf life of pasteurized milk

Cinnamon and clove oil inhibit

Growth of yoghurt starter cultures(Cava et al., 2007)

Conti…

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Fruit and vegetables Activity of EOs effective against

Natural spoilage microflora

Food borne pathogens

Post harvest fungal diseases

Eugenol (80ppm) preserve apple juice for 7 days

Oregano oil effective against

Escherichia coli O157:H7

(Sandasi et al.,2008)

Conti…

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Flavoring and preservation purposes Improve shelf life of food products Enhance inactivation of non thermal processes Generally recognized as safe (GRAS) Effective application requires a thorough knowledge of:

• Target microorganisms• Interfering product components• Physicochemical factors• Storage conditions

CONCLUSION

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Arques, J.L., Rodriguez, E., Nunez, M. and Medina, M. 2008. Inactivation of gram negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology 227(1):77–82.Abou-taleb, M. and Kawai, Y. 2008. Shelf life of semi fried tuna slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solution. Journal of Food Protection 71(4):770–774.Agaoglu, S., Dostbil, N. and Alemdar, S. 2007. Antimicrobial activity of some spicesused in the meat industry. Bulletin of the Veterinary Institute in Pulawy 51:53–57.Bajpai, V.K., Rahman, A. and Kang, S.C. 2008. Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-borne pathogenic and spoilage bacteria. International Journal of Food Microbiology 125(2): 117–122.Burt, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods–A review. International Journal of Food Microbiology 94(3):223–253.

REFERENCES

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Burt, S. A., Der Zee, R.V., Koets, A.P., De Graaff, A.M., Van Knapen, F. and Gaastra, W. et al. 2007. Carvacrol induces heat shock protein 60 and inhibits synthesis offlagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology 73:4484–4490.Cava, R., Nowak, E., Taboada, A. and Marin-Iniesta, F. 2007. Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milk. Journal of Food Protection 70(12):2757–2763.Ceylan, E. and Fung, D.Y.C. 2004. Antimicrobial activity of spices. Journal of Rapid Methods and Automation in Microbiology 12(1):1–55.Chouliara, E., Karatapanis, A., Savvaidis, I.N. and Kontominas, M.G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 40oC. Food Microbiology 24(6):607–617.Demirci, F., Guven, K., Demirci, B., Dadandi, M.Y. and Baser, K.H. C. 2008. Antibacterial activity of two Phlomis essential oils against food pathogens. Food Control 19(4):1159–1164.

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Fisher, K. and Phillips, C. 2008. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends in Food Science and Technology 19(2):156–164.Gaysinsky, S. and Weiss, J. 2007. Aromatic and spice plants: Uses in food safety. Stewart Post Harvest Review 4(5):1–9.Grosso, C., Ferraro, V., Figueiredo, A.C., Barroso, J.G., Coelho, J.A. and Palavra, A.M. 2008. Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds. Food Chemistry 111(1):197–203.Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2009. Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology 26:142–150.Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124(1):91–97.

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Kim, T.J., Weng, W.L., Stojanovic, J., Lu, Y., Jung, Y.S. and Silva, J.L. 2008. Antimicrobial effect of water-soluble muscadine seed extracts on Escherichia coli O157:H7. Journal of Food Protection 71(7):1465–1468.Kuete, V., Tsafack Mbaveng, A., Tsaffack, M., Penlap Beng, V., Etoa, F.X. Nkengfack, A.E., et al. 2008. Antitumor, antioxidant and antimicrobial activities of Bersamaengleriana (Melianthaceae). Journal of Ethnopharmacology 115(3):494–501.Li, H., Tajkarimi, M. and Osburn, B.I. 2008. Impact of vacuum cooling on Escherichia coli O157:H7 infiltration into lettuce tissue. Applied and Environmental Microbiology 74(10):3138–3142.Mandalari, G., Bennett, R.N., Bisignano, G., Trombetta, D., Saija, A., Faulds, C.B., et al. 2007. Antimicrobial activity of flavonoids extracted from bergamot (Citrusbergamia Risso) peel, a byproduct of the essential oil industry. Journal of Applied Microbiology 103:2056–2064.Rodríguez, H., Curiel, J.A., Landete, J.M., las Rivas, B.D., De Felipe, F.L., Gómez- Cordovés, G., et al. 2009. Food phenolics and lactic acid bacteria. International Journal of Food Microbiology 13279–90.

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Romeo, F.V., De Luca, S., Piscopo, A. and Poiana, M. 2008. Antimicrobial effect of some essential oils. Journal of Essential Oil Research 20(4):373–379.Sandasi, M., Leonard, C.M., and Viljoen, A.M. 2008. The effect of five common essential oil components on Listeria monocytogenes biofilms. Food Control 19(4):1070–1075.Sofia, P.K., Prasad, R., Vijay, V.K. and Srivastava, A.K. 2007. Evaluation of antibacterial activity of Indian spices against common food borne pathogens. International Journal of Food Science and Technology 42:910–915.Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology 25(1):120–127.Sudjana, A.N., D’Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., et al. 2009. Antimicrobial activity of commercial Olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents 33:461–463.

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Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Angel Perez-Alvarez, J. 2008. Antibacterial activity of different essential oils obtained from spices widely used in mediterranean diet. International Journal of Food Science and Technology 43(3):526–531.

http//www.lancaster.unl.edu/food

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