Antimicrobial Effects of Essential Oil and Its Application in Food Preservation.

The emergence of antimicrobial resistance and the increasing demand for a healthier lifestyle have set new goals for science and industry. In the search for new, more effective, and environmentally friendly antimicrobial agents, special attention is being paid to natural resources. In this regard, essential oils derived from plants, which are widely used in the cosmetic, food, and pharmaceutical industries, are one of the solutions. In view of the above, this study aims to investigate the biological effects of essential oil (AAEO). The chemical profile of AAEO was evaluated by GC/MS analysis, which revealed a high abundance of limonene (52.2%) and α-pinene (36.2%). Antioxidant activity evaluation showed a higher potential of AAEO in scavenging ABTS radical species with an IC value of 1.18 ± 0.05 mg/mL. In vitro antimicrobial activity was determined by disc diffusion and minimum inhibitory concentration assays and showed that AAEO was more efficient in inhibiting the growth of G bacterial species. On contrary, in situ evaluations of antimicrobial effects of AAEO on different food models (strawberry, kiwi, white radish, and beetroot) resulted in more efficient suppression of G bacterial species. Although AAEO showed low effects on yeasts determined by in vitro methods, in situ investigations showed its higher potential in eradication of Candida yeast. The antibiofilm properties of the AAEO matrix were determined by means of crystal violet assay and MALDI-TOF MS Biotyper analysis against biofilm-forming . The analysis performed led to the conclusion that AAEO, when applied prior to biofilm formation, may contribute to the removal of planktonic cells and alter the abiotic surface, thereby reducing the suitability of for microbial attachment.