The DOI matches its Crossref record; 76 of the 76 references it cites were found in a registry or an index.
Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
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Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications
Bakry, A. M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M. Y., Mousa, A., & Liang, L. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12179 · Cited by 918
Essential oils: A promising eco-friendly food preservative
Falleh, H., Ben Jemaa, M., Saada, M., & Ksouri, R. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127268 · Cited by 676
Diniz do Nascimento, L., Moraes, A. A. B. D., Costa, K. S. D., Pereira Galúcio, J. M., Taube, P. S., Costa, C. M. L., Neves Cruz, J., de Aguiar Andrade, E. H., & Faria, L. J. G. D. (2020) · Biomolecules · doi:10.3390/biom10070988 · Cited by 470
Antibacterial and Antifungal Activities of Spices
Liu, Q., Meng, X., Li, Y., Zhao, C.-N., Tang, G.-Y., & Li, H.-B. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18061283 · Cited by 435
Essential Oils of Oregano: Biological Activity beyond Their Antimicrobial Properties
Leyva-López, N., Gutiérrez-Grijalva, E., Vazquez-Olivo, G., & Heredia, J. (2017) · Molecules · doi:10.3390/molecules22060989 · Cited by 411
Metadata
- Authors
- Rodriguez-Garcia, I., Silva-Espinoza, B. A., Ortega-Ramirez, L. A., Leyva, J. M., Siddiqui, M. W., Cruz-Valenzuela, M. R., Gonzalez-Aguilar, G. A., & Ayala-Zavala, J. F.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-03-12
- Volume
- 56
- Issue
- 10
- Pages
- 1717-1727
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2076382924
- Cited by
- 278
- References
- 76
- FWCI
- 10.45
- Type
- journal article
- Language
- en
- Open access
- closed
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- Rodriguez-Garcia, I., Silva-Espinoza, B. A., Ortega-Ramirez, L. A., Leyva, J. M., Siddiqui, M. W., Cruz-Valenzuela, M. R., Gonzalez-Aguilar, G. A., & Ayala-Zavala, J. F. (2016). Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2013.800832
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