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Volume 9
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10.3390/foods9020141
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Article

Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

by
Katarzyna Leja
1,*,
Małgorzata Majcher
2,
Wojciech Juzwa
1,
Katarzyna Czaczyk
1 and
Marcin Komosa
3
1
Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
2
Institute of Food Technology of Plant Origin, Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
3
Department of Animal Anatomy, Faculty of Veterinary Medicine and Animal Sciences, Poznan University of Life Sciences, Wojska Polskiego 71c, 60-625 Poznań, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 141; https://doi.org/10.3390/foods9020141
Submission received: 14 January 2020 / Revised: 24 January 2020 / Accepted: 24 January 2020 / Published: 31 January 2020
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Abstract

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.
Keywords: antibacterial mode of action; bacteriostatic activity; essential oils; flow cytometry; viable but nonculturable cells antibacterial mode of action; bacteriostatic activity; essential oils; flow cytometry; viable but nonculturable cells

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MDPI and ACS Style

Leja, K.; Majcher, M.; Juzwa, W.; Czaczyk, K.; Komosa, M. Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods. Foods 2020, 9, 141. https://doi.org/10.3390/foods9020141

AMA Style

Leja K, Majcher M, Juzwa W, Czaczyk K, Komosa M. Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods. Foods. 2020; 9(2):141. https://doi.org/10.3390/foods9020141

Chicago/Turabian Style

Leja, Katarzyna, Małgorzata Majcher, Wojciech Juzwa, Katarzyna Czaczyk, and Marcin Komosa. 2020. "Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods" Foods 9, no. 2: 141. https://doi.org/10.3390/foods9020141

APA Style

Leja, K., Majcher, M., Juzwa, W., Czaczyk, K., & Komosa, M. (2020). Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods. Foods, 9(2), 141. https://doi.org/10.3390/foods9020141

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