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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/08/2025 |
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Data da última atualização: |
08/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PAVARINO, M.; COSTA, S. D. de O.; GALDEANO, M. C.; RUBIOLO, P.; TONON, R. V.; LIMA, J. P.; SGORBINI, B.; BIZZO, H. R. |
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Afiliação: |
MARTA PAVARINO, UNIVERSITÀ DI TORINO; SIMONE DUARTE DE OLIVEIRA COSTA, CTAA; MELICIA CINTIA GALDEANO, CTAA; PATRIZIA RUBIOLO, UNIVERSITÀ DI TORINO; RENATA VALERIANO TONON, CTAA; JANINE PASSOS LIMA, CTAA; BARBARA SGORBINI, UNIVERSITÀ DI TORINO; HUMBERTO RIBEIRO BIZZO, CTAA. |
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Título: |
Antibacterial, antifungal, and flavor-enhancing properties of essential oils in tomato sauce: Bio-guided fractionation and microencapsulation of Origanum vulgare L. essential oil. |
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Ano de publicação: |
2026 |
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Fonte/Imprenta: |
Food Control, v. 180, n. 111609, 2026. |
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DOI: |
https://doi.org/10.1016/j.foodcont.2025.111609 |
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Idioma: |
Português |
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Conteúdo: |
Foodborne illnesses caused by bacterial and fungal pathogens such as Staphylococcus aureus, Salmonella enterica and fungi from the Penicillium genus, continue to pose a significant risk to public health. With the increasing consumer demand for safer and more sustainable methods of food preservation, essential oils (EOs) have gained attention as promising natural antimicrobial agents. However, most studies focus on the main components or use preliminary screening methods, with limited investigation of the specific chemical fractions responsible for their bioactivity. The aim of this study was to evaluate the antibacterial and antifungal potential of essential oils from four aromatic plants and one spice. After an initial screening, Origanum vulgare L. (OEO) and Thymus vulgaris L. (TEO) exhibited strong antimicrobial effects and were selected for a more in-depth analysis. A bio-guided fractionation approach was used to isolate and evaluate the antimicrobial activity of their hydrocarbon and oxygenated fractions, revealing that the oxygenated components were primarily responsible for the observed effects. OEO, which was identified as the most effective essential oil, was incorporated into a tomato sauce model system in both free and microencapsulated form. The preservative efficacy of each formulation was tested under simulated storage conditions. Both forms inhibited the growth of the target microorganisms, with the micro- encapsulated essential oil showing effective activity at lower concentrations. These results support the potential of bio-guided analysis and microencapsulation as complementary strategies to improve the application of essential oils as natural food preservatives. MenosFoodborne illnesses caused by bacterial and fungal pathogens such as Staphylococcus aureus, Salmonella enterica and fungi from the Penicillium genus, continue to pose a significant risk to public health. With the increasing consumer demand for safer and more sustainable methods of food preservation, essential oils (EOs) have gained attention as promising natural antimicrobial agents. However, most studies focus on the main components or use preliminary screening methods, with limited investigation of the specific chemical fractions responsible for their bioactivity. The aim of this study was to evaluate the antibacterial and antifungal potential of essential oils from four aromatic plants and one spice. After an initial screening, Origanum vulgare L. (OEO) and Thymus vulgaris L. (TEO) exhibited strong antimicrobial effects and were selected for a more in-depth analysis. A bio-guided fractionation approach was used to isolate and evaluate the antimicrobial activity of their hydrocarbon and oxygenated fractions, revealing that the oxygenated components were primarily responsible for the observed effects. OEO, which was identified as the most effective essential oil, was incorporated into a tomato sauce model system in both free and microencapsulated form. The preservative efficacy of each formulation was tested under simulated storage conditions. Both forms inhibited the growth of the target microorganisms, with the micro- encapsulated essential oil showing effective activity ... Mostrar Tudo |
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Palavras-Chave: |
Antibacteriano; Antifúngico; Bio-guided fractionation; Bioativo; Foodborn patogens. |
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Thesagro: |
Bactéria Patogênica; Conservação; Fracionamento; Microbiologia de Alimento; Molho; Óleo Essencial; Orégano; Patógeno; Planta Aromática; Preservação de Alimento; Tecnologia de Alimento; Tomate. |
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Thesaurus Nal: |
Biopreservation; Biopreservatives; Essential oils; Food biopreservation; Food pathogens; Foodborne illness; Fractionation; Microencapsulation; Origanum vulgare; Thymus vulgaris. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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001 2177813
005 2025-08-08
008 2026 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodcont.2025.111609$2DOI
100 1 $aPAVARINO, M.
245 $aAntibacterial, antifungal, and flavor-enhancing properties of essential oils in tomato sauce$bBio-guided fractionation and microencapsulation of Origanum vulgare L. essential oil.$h[electronic resource]
260 $c2026
520 $aFoodborne illnesses caused by bacterial and fungal pathogens such as Staphylococcus aureus, Salmonella enterica and fungi from the Penicillium genus, continue to pose a significant risk to public health. With the increasing consumer demand for safer and more sustainable methods of food preservation, essential oils (EOs) have gained attention as promising natural antimicrobial agents. However, most studies focus on the main components or use preliminary screening methods, with limited investigation of the specific chemical fractions responsible for their bioactivity. The aim of this study was to evaluate the antibacterial and antifungal potential of essential oils from four aromatic plants and one spice. After an initial screening, Origanum vulgare L. (OEO) and Thymus vulgaris L. (TEO) exhibited strong antimicrobial effects and were selected for a more in-depth analysis. A bio-guided fractionation approach was used to isolate and evaluate the antimicrobial activity of their hydrocarbon and oxygenated fractions, revealing that the oxygenated components were primarily responsible for the observed effects. OEO, which was identified as the most effective essential oil, was incorporated into a tomato sauce model system in both free and microencapsulated form. The preservative efficacy of each formulation was tested under simulated storage conditions. Both forms inhibited the growth of the target microorganisms, with the micro- encapsulated essential oil showing effective activity at lower concentrations. These results support the potential of bio-guided analysis and microencapsulation as complementary strategies to improve the application of essential oils as natural food preservatives.
650 $aBiopreservation
650 $aBiopreservatives
650 $aEssential oils
650 $aFood biopreservation
650 $aFood pathogens
650 $aFoodborne illness
650 $aFractionation
650 $aMicroencapsulation
650 $aOriganum vulgare
650 $aThymus vulgaris
650 $aBactéria Patogênica
650 $aConservação
650 $aFracionamento
650 $aMicrobiologia de Alimento
650 $aMolho
650 $aÓleo Essencial
650 $aOrégano
650 $aPatógeno
650 $aPlanta Aromática
650 $aPreservação de Alimento
650 $aTecnologia de Alimento
650 $aTomate
653 $aAntibacteriano
653 $aAntifúngico
653 $aBio-guided fractionation
653 $aBioativo
653 $aFoodborn patogens
700 1 $aCOSTA, S. D. de O.
700 1 $aGALDEANO, M. C.
700 1 $aRUBIOLO, P.
700 1 $aTONON, R. V.
700 1 $aLIMA, J. P.
700 1 $aSGORBINI, B.
700 1 $aBIZZO, H. R.
773 $tFood Control$gv. 180, n. 111609, 2026.
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