Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste
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Reducing the water content in food could hinder the transfer of antimicrobial agents to the active site in the microbial cell.
“Likewise, reducing the water content in food could hinder the transfer of antimicrobial agents to the active site in the microbial cell [58,59,60,64].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
Complex food matrices require higher essential oil concentrations than those used in in vitro tests.
“Generally, complex food matrices require higher EO concentrations than those used in in vitro tests.”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
The lipid fraction of food can absorb the antimicrobial agent, reducing its bactericidal action.
“Further, the lipid fraction of food can absorb the antimicrobial agent, reducing its bactericidal action.”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
Foods with high protein content can produce protein-phenolic essential oil complexes, reducing the effectiveness of essential oils.
“For example, foods with high protein content can produce protein–phenolic EO complexes, reducing the effectiveness of EOs [58,59,60,64].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
CEO is used as a flavoring component with antimicrobial and antioxidant properties in processed foods.
“The addition of 5% (w/w) CEO to processed foods has been shown to have a negative effect on the organoleptic properties of foods, so the focus of its application has been on its use as a flavoring component with antimicrobial and antioxidant properties [62,63,64].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
The addition of 5% (w/w) CEO to processed foods has a negative effect on the organoleptic properties of foods.
“The addition of 5% (w/w) CEO to processed foods has been shown to have a negative effect on the organoleptic properties of foods, so the focus of its application has been on its use as a flavoring component with antimicrobial and antioxidant properties [62,63,64].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [64]
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Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. (2008) · Food Control · doi:10.1016/j.foodcont.2007.12.003 · Cited by 449 · see citing works
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- Authors
- Omidbeygi, M., Barzegar, M., Hamidi, Z., & Naghdibadi, H.
- Affiliations
- Tarbiat Modares University (IR)
- Corresponding author
- Barzegar, Mohsen
- ORCID
- Barzegar, Mohsen
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2007-12
- Volume
- 18
- Issue
- 12
- Pages
- 1518-1523
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2072834757
- Cited by
- 368
- References
- 32
- Citations by year
- 2026: 3 · 2025: 11 · 2024: 15 · 2023: 17 · 2022: 15 · 2021: 24 · 2020: 37 · 2019: 27 · 2018: 16 · 2017: 26 · 2016: 22 · 2015: 25 · 2014: 25 · 2013: 34 · 2012: 21
- FWCI
- 11.30
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Funders
- Tarbiat Modares University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Insect Pest Control Strategies
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Keywords
- antifungal activity, essential oils, thyme essential oil, Satureja hortensis, clove oil, Aspergillus flavus, tomato paste, tomato ketchup, mycotoxin control, sensory evaluation, natural food preservatives
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