Skip to main content

Advertisement

SpringerLink
Log in

Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling

  • Review Article
  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Worldwide there is a wide variety of plants and spices that have different uses according to the culture and traditions of each region. Essential oils are gaining interest from the academic and industrial communities since they have been associated with possible antimicrobial activity against a wide range of microorganisms. Essential oil extraction can be made by traditional or emergent methods; nowadays, mathematical models are being developed for these methods in order to design efficient industrial processes. Although the majority of the essential oils are classified as GRAS, their use in foods as preservatives is often limited due to flavor considerations, since effective antimicrobial doses may exceed sensory acceptable levels. The antimicrobial effect of each essential oil mainly depends on the quality and quantity of their components, which are affected by different factors such as the environmental conditions of the growing season of the plant as well as the extraction method. The most common methods used to evaluate the antimicrobial activity of essential oils in vitro are diffusion and dilution (direct contact) or vapor-phase (gaseous contact) methods. This review focuses on available methods for extraction of essential oils and their mathematical modeling, as well as their application as antimicrobial agents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Al-Bayati FA (2008) Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts. J Ethnopharmacol 116(3):403–406

    Article  CAS  Google Scholar 

  2. Albishri HM, El-Hady DA (2014) Eco-friendly ionic liquid based ultrasonic assisted selective extraction coupled with a simple liquid chromatography for the reliable determination of acrylamide in food samples. Talanta 118:129–136

    Article  CAS  Google Scholar 

  3. Aligiannis N, Kalpoutzakis E, Mitaku S, Chinou IB (2001) Composition and antimicrobial activity of the essential oils two Origanum species. J Agric Food Chem 49:4168–4170

    Article  CAS  Google Scholar 

  4. Alissandrakis E, Daferera D, Tarantilis P, Polissiou M, Harizanis P (2003) Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem 82:575–582

    Article  CAS  Google Scholar 

  5. Allaf T, Tomao V, Besombes C, Chemat F (2013) Thermal and mechanical intensification of essential oil extraction from orange peel via instant autovaporization. Chem Eng Process 72:24–30

    Article  CAS  Google Scholar 

  6. Anaya A (2003) Ecología química. Plaza y Valdez, México, pp 65–68

    Google Scholar 

  7. Anwar F, Zreen Z, Sultana B, Jamil A (2013) Enzyme-aided cold pressing of flaxseed (Linum usitatissimum L.): enhancement in yield, quality and phenolics of the oil. Grasas Aceites 64(5):463–470

    Article  CAS  Google Scholar 

  8. Aslan İ, Özbek H, Çalmaşur Ö, Şahin F (2004) Toxicity of essential oil vapours to two greenhouse pests, Tetranychus urticae Koch and Bemisia tabaci Genn. Ind Crops Prod 19(2):167–173

    Article  CAS  Google Scholar 

  9. Atti-Santos A, Rossato M, Serafini L, Cassel E, Monya P (2005) Extraction of essential oil from lime (Citrus latifolia Tanaka) by hydrodistillation and supercritical carbon dioxide. Braz Arch Biol Technol 48(1):155–160

    Article  CAS  Google Scholar 

  10. Attokaran M (2011) Natural flavors and colorants. Blackwell Publishing Ltd. and Institute of Food Technologists, Iowa

    Book  Google Scholar 

  11. Babu GDK, Singh B (2009) Simulation of Eucalyptus cinerea oil distillation: a study on optimization of 1,8-cineole production. Biochem Eng J 44:226–231

    Article  CAS  Google Scholar 

  12. Bagamboula CF, Uyttendaele M, Debevere J (2004) Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol 21:33–42

    Article  CAS  Google Scholar 

  13. Baher Z, Mirza M, Ghorbanli M, Bagher M (2002) The influence of water stress on plant height, herbal and essential oil yield and composition in Staureja hortensis L. Flavour Fragr J 17:275–277

    Article  CAS  Google Scholar 

  14. Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils—a review. Food Chem Toxicol 46(2):446–475

    Article  CAS  Google Scholar 

  15. Balz R (1999) The healing power of essential oils. Motilal Banarsidass Publishers, Delhi, pp 27–48

    Google Scholar 

  16. Bello G, Sisterna M (2010) Use of plants extracts as natural fungicides in the management of seedborne diseases. In: Arya A, Perelló A (eds) Management of fungla plant pathogens. MPG Books Group, UK

    Google Scholar 

  17. Bendahou M, Muselli A, Grignon-Dubois M, Benyoucef M, Desjobert J, Bernardini A et al (2008) Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: comparison with hydrodistillation. Food Chem 106(1):132–139

    Article  CAS  Google Scholar 

  18. Bousbia N, Vian M, Ferhat M, Meklati B, Chemat F (2009) A new process for extraction of essential oil from Citrus peels: microwave hydrodiffusion and gravity. J Food Eng 90:409–413

    Article  Google Scholar 

  19. Boutekedjiret C, Bentahar F, Belabbes R, Bessiere M (2003) Extraction of rosemary essential oil by steam distillation and hydrodistillation. Flavour Frag J 18:481–488

    Article  CAS  Google Scholar 

  20. Burt S (1996) Antibacterial activity of essential oils: potential applications in food. Ph.D. thesis. Utretcht University, The Netherlands

  21. Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94(3):223–253

    Article  CAS  Google Scholar 

  22. Burt S, Reinders R (2003) Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Lett Appl Microbiol 36(3):162–167

    Article  CAS  Google Scholar 

  23. Camel V (2001) Recent extraction techniques for solid matricessupercritical fluid extraction, pressurized fluid extraction and microwaveassisted extraction: their potential and pitfalls. Analyst 126:1182–1193

    Article  CAS  Google Scholar 

  24. Carson C, Hammer K (2011) Chemistry and bioactivity of essential oils. In: Thormar H (ed) Lipids and essential oils as antimicrobial agents. Wiley, Chichester, pp 203–238

    Google Scholar 

  25. Cassel E, Vargas RMF, Martinez N, Lorenzo D, Dellacassa E (2009) Steam distillation modeling for essential oil extraction process. Ind Crops Prod 29:171–176

    Article  CAS  Google Scholar 

  26. Cavaleiro C, Pinto E, Gonçalves M, Salgueiro L (2006) Antifungal activity of Juniperus essential oils against dermatophyte, Aspergillus and Candida strains. J Appl Microbiol 100(6):1333–1338

    Article  CAS  Google Scholar 

  27. Chang D, Chen P, Chang S (2001) Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. J Ethnopharmacol 77(1):123–127

    Article  CAS  Google Scholar 

  28. Charles D, Simon J (1990) Comparison of extraction methods for the rapid determination of essential oil content and composition of basil. J Am Soc Hortic Sci 115(3):458–462

    CAS  Google Scholar 

  29. Chemat F (2011) Techniques for oil extraction. In: Sawamura M (ed) Citurs essential oils: flavor and fragrance. Wiley, New Jersey, pp 9–20

    Google Scholar 

  30. Chemat F, Lucchesi M, Smadja J, Favretto L, Colhaghi G, Visinoni F (2005) Microwave accelerated steam distillation of essential oil from lavender: a rapid, clean and environmentally friendly approach. Anal Chem Acta 555(1):157–160

    Article  CAS  Google Scholar 

  31. Chiralt A, Martínez-Monzó J, Cháfer T, Fito P (2002) Limonene from citrus functional foods: biochemical and processing aspects, vol 2. CRC Press, Florida, pp 175–178

    Google Scholar 

  32. Clarke S (2008) Essential chemistry for aromatherapy. Elsevier Health Sciences. Elsevier Ltd., China

  33. Collao C, Curotto E, Zúñiga M (2007) Tratamiento enzimático en la extracción de aceite y obntención de antioxidantes a partir de semilla de onagra, Oenothera biennis, por prensado en frío. Grasas Aceites 58(1):10–14

    CAS  Google Scholar 

  34. Cox M, Rydberg J (2004) Introduction to solvent extraction. In: Rydberg J, Cox M, Musikas C, Choppin G (eds) Solvent extraction principles and practice, 2nd edn. Marcel Dekker, New York, pp 2–12

    Google Scholar 

  35. Cravotto G, Boffa L, Mantegna S, Perego P, Avogadro M, Cintas P (2008) Improved extraction of vegetable oils under high intensity ultrasound and/or microwaves. Ultrason Sonochem 15:898–902

    Article  CAS  Google Scholar 

  36. Cserháti T (2010) Chromatography of aroma compounds and fragrances. Springer, New York, pp 271–280

    Book  Google Scholar 

  37. da Cruz-Cabral L, Fernández-Pinto V, Patriarca A (2013) Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. Int J Food Microbiol 166(1):1–14

    Article  CAS  Google Scholar 

  38. Dao T, Bensoussan M, Gervais P, Dantigny P (2008) Inactivation of conidia of Penicillium chrysogenum, P. digitatum and P. italicum by ethanol solutions and vapours. Int J Food Microbiol 122(1–2):68–73

    Article  CAS  Google Scholar 

  39. Delaquis P, Stanich K, Girard B, Mazza G (2002) Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol 74(1–2):101–109

    Article  CAS  Google Scholar 

  40. Ebrahimi S, Hadian J, Mirjalili M, Sonboli A, Yousefzadi M (2008) Essential oil composition and antibacterial activity of Thymus caramanicus at different phonological stages. Food Chem 110:927–931

    Article  CAS  Google Scholar 

  41. Edris A, Farrag E (2003) Antifungal activity of peppermint and sweet basil essential oils and their major aroma constituents on some plant pathogenic fungi from the vapor phase. J Nahr Food 47(2):117–121

    Article  CAS  Google Scholar 

  42. Elgayyar M, Draughon A, Golden D, Mount JR (2001) Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Prot 64(7):1019–1024

    CAS  Google Scholar 

  43. Fahlén A, Welander M, Wennersten R (1997) Effects of light-temperature regimens on plant growth and essential oil yield of selected aromatic plants. J Food Sci Agric 73:111–119

    Article  Google Scholar 

  44. Farhat A, Fabiano-Tixier AS, El Maataoui M, Maingonnat JP, Romdhane M, Chemat F (2011) Microwave steam diffusion for extraction of essential oil from orange peel: kinetic data, extract’s global yield and mechanism. Food Chem 125:255–261

    Article  CAS  Google Scholar 

  45. Ferhat M, Tigrine-Kordjani N, Chemat S, Meklati B, Chemat F (2007) Rapid extraction of volatile compounds using a new simultaneous microwave distillation: solvent extraction device. Chromatographia 65(3–4):217–222

    Article  CAS  Google Scholar 

  46. Figueredo G, Unver A, Chalchat J, Arslan D, Özcan M (2011) A research on the composition of essential oil isolated from some aromatic plants by microwave and hydrodistillation. J Food Biochem 36:334–343

    Article  CAS  Google Scholar 

  47. Fisher K, Phillips C (2008) Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends Food Sci Technol 19(3):156–164

    Article  CAS  Google Scholar 

  48. Flamini G, Tebano M, Cioni P, Ceccarini L, Ricci A, Longo I (2007) Comparison between the conventional method of extraction of essential oil of Laurus nobilis L. and a novel method which uses microwaves applied in situ, without resorting to an oven. J Chromatogr A 1143:36–40

    Article  CAS  Google Scholar 

  49. Frisvad J, Thrane U, Samson R, Pitt J (2006) Important mycotoxins and the fungi which produce them. In: Hocking A, Pitt J, Samson R, Thrane U (eds) Advances in food mycology. Springer, New York, pp 1–28

    Google Scholar 

  50. Gil A, de la Fuente E, Lenardis A, López M, Suárez S, Bandoni A, van Baren C, di Leo P, Ghersa C (2002) Coriander essential oil composition forms two genotypes grown in different environmental conditions. J Agric Food Chem 50:2870–2877

    Article  CAS  Google Scholar 

  51. Golmakani M, Rezaei K (2008) Microwave-assisted hydrodistillation of essential oil from Zataria multiflora Boiss. Eur J Lipid Sci Technol 110(5):448–454

    Article  CAS  Google Scholar 

  52. Gutierrez J, Barry-Ryan C, Bourke P (2008) The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124(1):91–97

    Article  CAS  Google Scholar 

  53. Hammer K, Carson C, Riley T (1999) Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 86(6):985–990

    Article  CAS  Google Scholar 

  54. Holley R, Patel D (2005) Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22(4):273–292

    Article  CAS  Google Scholar 

  55. Huma Z, Vian- M, Elmaataoui M, Chemat F (2011) A novel idea in food extraction field: study of vacuum microwave hydrodiffusion technique for by-products extraction. J Food Eng 105(2):351–360

    Article  Google Scholar 

  56. Hüsnü Can Baser K, Demerici F (2012) Essential oils. Kirk-Othmer chemical technology of cosmetics. Wiley, New Jersey, pp 375–408

    Google Scholar 

  57. Hussain AI, Anwar F, Hussain Sherazi ST, Przybylski R (2008) Chemical composition, an antioxidant and antimicrobial activity of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem 108(3):986–995

    Article  CAS  Google Scholar 

  58. Hussain AI, Anwar F, Nigam PS, Ashraf M, Gilani AH (2010) Seasonal variation in content, chemical composition and antimicrobial and cytotoxic activities of essential oils from four Mentha species. J Sci Food Agric 90(11):1827–1836

    CAS  Google Scholar 

  59. Hyldgaard M, Mygind T, Meyer R (2012) Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 3(12):1–24

    Google Scholar 

  60. Inouye S, Takizawa T, Yamaguchi H (2001) Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact. Anal Bioanal Chem 47(5):565–573

    CAS  Google Scholar 

  61. Inouye S, Uchida K, Abe S (2006) Vapor activity of 72 essential oils against a Trichophyton mentagrophytes. J Infect Chemother 12(4):210–216

    Article  CAS  Google Scholar 

  62. Janardhanan M, Thoppil J (2004) Herb and spice essential oils Therapeutic, flavor and aromatic chemicals of apiaceae. Discovery Publishing House, India, pp 16–20

    Google Scholar 

  63. Jezler CN, Batista RS, Alves PB, Silva DDC, Costa LCDB (2013) Histochemistry, content and chemical composition of essential oil in different organs of Alpinia zerumbet. Ciência Rural 43(10):1811–1816

    Article  CAS  Google Scholar 

  64. Jiang M, Yang L, Zhu L, Piao J, Jiang J (2011) Comparative GC/MS analysis of essential oils extracted by 3 methods from the bud of Citrus aurantium L. var. amara Engl. J Food Sci 76(9):C1219–C1224

    Article  CAS  Google Scholar 

  65. Jiao J, Gai Q, Fu Y, Zu Y, Luo M, Zhao C (2013) Microwave-assisted ionic liquids treatment followed by hydro-distillation for the efficient isolation of essential oil from Fructus forsythiae seed. Sep Purif Technol 107:228–237

    Article  CAS  Google Scholar 

  66. Joblin J (2000) Essential oils: a new idea for postharvest disease control. Good Fruit Veg Mag 11(3):50

    Google Scholar 

  67. Jordán MJ, Martinez RM, Goodner KL, Baldwin EA, Sotomayor JA (2006) Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils composition. Ind Crops Prod 24(3):253–263

    Article  CAS  Google Scholar 

  68. Kalemba D, Kunicka A (2003) Antibacterial and antifungal properties of essential oils. Curr Med Chem 10(10):813–829

    Article  CAS  Google Scholar 

  69. Karagözlü N, Ergönül B, Özcan D (2011) Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control 22(12):1851–1855

    Article  CAS  Google Scholar 

  70. Kaufmann B, Christen P (2002) Recent extraction techniques for natural products: microwave-assisted extraction and pressurized solvent extraction. Phytochem Anal 13:105–113

    Article  CAS  Google Scholar 

  71. Kloucek P, Smid J, Frankova A, Kokoska L, Valterova I, Pavela R (2012) Fast screening method for assessment of antimicrobial activity of essential oils in vapor phase. Food Res Int 47(2):161–165

    Article  CAS  Google Scholar 

  72. Knez Z, Škerget M, Hrnčič M (2010) Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries. In: Rizvi S (ed) Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. Woodhead, USA, pp 3–21

    Google Scholar 

  73. Kubeczka K (2010) History and sources of essential oil research. In: Can Başer KH, Buchbauer G (eds) Handbook of essential oils: science, technology and applications. CRC Press, Florida, pp 3–10

    Google Scholar 

  74. Lambert R, Skandamis P, Coote P, Nychas G (2001) A study of minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 91(3):453–462

    Article  CAS  Google Scholar 

  75. Lancaster M (2010) Green chemistry: an introductory text, 2da edn. R Soc Chem, Cambridge, pp 3–6

    Google Scholar 

  76. Lawal O, Ogunwande I (2013) Essential oils form the medicinal plants of Africa. In: Kuete V (ed) Medicinal plant research in Africa: pharmacology and chemistry. Elsevier, London, pp 203–210

    Chapter  Google Scholar 

  77. Lawrence B (2002) Natural products and essential oils. In: Swift KA (ed) Advances in flavours and fragrances: from the sensation to the synthesis. R Soc Chem, Cambridge, pp 57–64

    Chapter  Google Scholar 

  78. Leistner L, Gorris LGM (1995) Food preservation by hurdle technology. Trends Food Sci Tech 6:41–46

    Article  CAS  Google Scholar 

  79. Letellier M, Budzinski H (1999) Microwave assisted extraction of organic compounds. Analysis 27:259–271

    Article  CAS  Google Scholar 

  80. Li H, Pordesimo L, Weiss J (2004) High intensity ultrasound-assisted extraction of oil from soybeans. Food Res Int 37:731–738

    Article  CAS  Google Scholar 

  81. Liu S, Yang F, Zhang C, Ji H, Hong P, Deng C (2009) Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology. J Supercrit Fluids 48:9–14

    Article  CAS  Google Scholar 

  82. Liu Y, Wang H, Zhang J (2012) Comparison of MAHD with UAE and hydrodistillation for the analysis of volatile oil from four parts of Perilla frutescens cultivated in southern China. Anal Lett 45:1894–1909

    Article  CAS  Google Scholar 

  83. López P, Sánchez C, Batlle R, Nerín C (2007) Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms. J Agric Food Chem 55(11):4348–4356

    Article  CAS  Google Scholar 

  84. López-Malo A, Alzamora S, Argaiz A (1998) Vanillin and pH synergistic effects on mold growth. J Food Sci 63(1):143–146

    Article  Google Scholar 

  85. López-Malo A, Palou E, Parish M, Davidson P (2005) Methods for activity assay and evaluation of results. In: Davidson P, Sofos J, Branen A (eds) Antimicrobials in food. Taylor & Francis Group, Florida, pp 659–680

    Google Scholar 

  86. Luque de Castro & Priego-Capote (2011) Microwave-assisted extraction. In: Lebovka N, Vorobiev E, Chemat F (eds) Enhancing extraction processes in the food industry. CRC Press, Boca Raton, p 85

    Google Scholar 

  87. Magro A, Carolino M, Bastos M, Mexia A (2006) Efficacy of plant extracts against stored-products fungi. Rev Iberoam Micol 23(3):176–178

    Article  Google Scholar 

  88. Martinho A, Matos HA, Gani R, Sarup B, Youngreen W (2008) Modelling and simulation of vegetables oil processes. Food Bioprod Process 86:87–95

    Article  CAS  Google Scholar 

  89. Mendes M, Pessoa F, De Melo S, Queiroz E (2007) Extraction modes. In: Hui YH (ed) Handbook of products food manufacturing, vol 2. Wiley, New Jersey, pp 148–150

    Google Scholar 

  90. Mendiola J, Herrero M, Castro-Puyana M, Ibáñez E (2013) Supercritical fluid extraction. In: Rostango M, Prado J, Kraus G (eds) Natural product extraction: principles and applications. R Soc Chem, Cambridge, pp 196–201

    Chapter  Google Scholar 

  91. Mishra A, Dubey N (1994) Evaluation of some essential oils for their toxicity against fungi causing deterioration of stored food commodities. Appl Enviro Microbiol 60:1101–1105

    CAS  Google Scholar 

  92. Moreira M, Ponce A, del Valle C, Roura S (2005) Inhibitory parameters of essential oils to reduce a foodborne pathogen. LWT Food Sci Technol 38(5):565–570

    Article  CAS  Google Scholar 

  93. Müller-Riebau F, Berger B, Yegen O, Cakir C (1997) Seasonal variations in the chemical compositions of essential oils of selected aromatic plants growing wild in Turkey. J Agric Food Chem 45:4821–4825

    Article  Google Scholar 

  94. Nahar L, Sarker S (2005) Supercritical fluid extraction. In: Sarker S, Latif Z, Gray A (eds) Natural products isolation, 2nd edn. Humana Press, New Jersey, pp 47–53

    Google Scholar 

  95. Nakatsu T, Lupo A, Chinn J, Kang R (2000) Biological activity of essential oils and their constituents. In: Atta-ur-Rahman (ed) Bioactive natural products (part B), vol 21. Elsevier, Amsterdam, pp 571

  96. Navarrete A, Mato RB, Cocero MJ (2012) A predicting approach in modeling and simulation of heat and mass transfer during microwave heating. Application to SFME of essential oil of Lavandin Super. Chem Eng Sci 68:192–201

    Article  CAS  Google Scholar 

  97. Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J (2009) Antimicrobial properties of selected essential oils in vapour phase agains. Food Control 20(2):157–160

    Article  CAS  Google Scholar 

  98. Nerio L, Olivero-Verbel J, Stashenko E (2010) Repellent activity of essential oils: a review. Bioresour Technol 101(1):372–378

    Article  CAS  Google Scholar 

  99. Nguefack J, Leth V, Zollo A, Mathur S (2004) Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. Int J Food Microbiol 94(3):329–334

    Article  CAS  Google Scholar 

  100. Nielsen P, Rios R (2000) Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging with special emphasis on mustard essential oil. Int J Food Microbiol 60(2–3):219–229

    Article  CAS  Google Scholar 

  101. Okoh O, Sadimenko A, Afolayan A (2010) Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chem 120:308–312

    Article  CAS  Google Scholar 

  102. Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H (2007) Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control 18(12):1518–1523

    Article  CAS  Google Scholar 

  103. Ortega Y (2005) Foodborne and waterborne protozoan parasites. In: Fratamico P, Bhunia A, Smith J (eds) Foodborne pathogens: microbial and molecular biology. Caister Academic Press, UK, pp 145–148

    Google Scholar 

  104. Oussalah M, Caillet S, Saucier L, Lacroix M (2007) Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18(5):414–420

    Article  CAS  Google Scholar 

  105. Ozel M, Kaymaz H (2004) Superheated water extraction, steam distillation and Soxhlet extraction of essential oils of Origanum onites. Anal Bioanal Chem 379(7–8):1127–1133

    CAS  Google Scholar 

  106. Pereda S, Bottini S, Brignole E (2007) Fundamentals of supercritical fluid technology. In: Martínez J (ed) Supercritical fluid extraction of nutraceuticals and bioactive compounds. CRC Press, Boca Raton, pp 2–18

    Google Scholar 

  107. Périno-Issartier S, Huma Z, Abert-Vian M, Chemat F (2010) Solvent free microwave-assisted extraction of antioxidants from sea buckthorn (Hippophae rhamnoides) food by-products. Food Bioprocess Technol. doi:10.1007/s11947-010-0438-x

    Google Scholar 

  108. Perry N, Anderson R, Brennan N, Douglas M, Heaney A, McGimpsey J, Smallfield B (1999) Essential oils from dalmatian sage (Salvia officinalis L.): variations among individuals, plant parts, seasons, and sites. J Agric Food Chem 47:2048–2054

    Article  CAS  Google Scholar 

  109. Phillips C, Laird K, Allen S (2012) The use of Citri-V™—an antimicrobial citrus essential oil vapour for the control of Penicillium chrysogenum, Aspergillus niger and Alternaria alternata in vitro and on food. Food Res Int 47(2):310–314

    Article  CAS  Google Scholar 

  110. Phutdhawong W, Kawaree R, Sanjaiya S, Sengpracha W, Buddhasukh D (2007) Microwave-assisted isolation of essential oil of Cinnamomum iners Reinw. ex Bl.: comparison with conventional hydrodistillation. Molecules 12:868–877

    Article  CAS  Google Scholar 

  111. Pingret D, Fabiano-Tixier A, Chemat F (2013) Ultrasound assisted extraction. In: Rostango M, Prado J, Kraus G (eds) Natural product extraction: principles and applications. R Soc Chem, Cambridge, pp 89–90

    Chapter  Google Scholar 

  112. Presti M, Ragusa S, Trozzi A, Dugo P, Visinoni F, Fazio A, Dugo G, Mondello L (2005) A comparision between different techniques for the isolation of rosemary essential oil. J Sep Sci 28(3):273–280

    Article  CAS  Google Scholar 

  113. Prusky D, Kolattukudy P (2007) Cross-talk between host and fungus in postharvest situations and its effect on symptom development. In: Dijksterhuis J, Samson R (eds) Food mycology: a multifaceted approach to fungi and food. Taylor and Francis Group, Boca Raton, pp 3–24

    Google Scholar 

  114. Raybadui-Massilia R, Mosqueda-Melgra J, Martín-Belloso O (2006) Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. J Food Prot 7:1508–1738

    Google Scholar 

  115. Reis-Vasco EMC, Coelho JJP, Palavra AMF, Marrone C, Reverchon E (2000) Mathematical modelling and simulation of pennyroyal essential oil supercritical extraction. Chem Eng Sci 55:2917–2922

    Article  CAS  Google Scholar 

  116. Reverchon E (1996) Mathematical modeling of supercritical extraction of sage oil. AIChE J 42(6):1765–1771

    Article  CAS  Google Scholar 

  117. Reverchon E (1997) Supercritical fluid extraction and fractionation of essential oils and related products. J Supercrit Fluids 10:1–37

    Article  CAS  Google Scholar 

  118. Rezzoug SA, Louka N (2009) Thermomechanical process intensification for oil extraction from orange peels. Innov Food Sci Emerg Technol 10:530–536

    Article  CAS  Google Scholar 

  119. Rohloff J (2004) Essential oil drugs-terpene composition of aromatic herbs. In: Dris R, Jain M (eds) Quality handling and evaluation, vol 3, 4th edn. Kluwer Academic Publishers, Massachusetts, pp 73–76

  120. Samejo M, Memon S, Bhanger M, Khan K (2013) Comparison of chemical composition of Aerva javanica seed essential oils obtained by different extraction methods. Pak J Pharm Sci 26(4):757–760

    CAS  Google Scholar 

  121. Seidel V (2005) Initial and bulk extraction. In: Sarker S, Latif Z, Gray A (eds) Natural products isolation, 2nd edn. Humana Press, New Jersey, pp 27–35

    Google Scholar 

  122. Seiger D (1998) Plant secondary metabolism. Kluwer Academic Publishers, Massachusetts, pp 12–320

    Book  Google Scholar 

  123. Sell C (2006) Perfumery materials of natural origin. In: Sell CS (ed) The chemistry of fragrances: from perfumer to consumer, 2nd edn. R Soc Chem, UK, pp 24–45

    Chapter  Google Scholar 

  124. Serrano M, Martínez-Romero D, Castillo S, Guillén F, Valero D (2005) The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage. Innov Food Sci Emerg Technol 6(1):115–123

    Article  CAS  Google Scholar 

  125. Shi J, Kassama L, Kakuda Y (2006) Supercritical fluids technology for extraction of bioactive components. In: Shi P (ed) Functional food ingredients and nutraceuticals: processing technologies. CRC Press, Boca Raton, pp 5–30

    Chapter  Google Scholar 

  126. Skandamis P, Nychas G (2002) Preservation of fresh meat with active and modified atmosphere packaging conditions. J Food Microbiol 79(1–2):35–45

    Article  CAS  Google Scholar 

  127. Smith-Palmer A, Stewart J, Fyfe L (1998) Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett Appl Microbiol 26(2):118–122

    Article  CAS  Google Scholar 

  128. Solomakos N, Govaris A, Koidis P, Botsoglou N (2008) The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci 80:159–166

    Article  CAS  Google Scholar 

  129. Solórzano-Santos F, Miranda-Novales M (2012) Essential oils from aromatic herbs as antimicrobial agents. Curr Opin Biotechnol 23(2):136–141

    Article  CAS  Google Scholar 

  130. Soto C, Chamy R, Zúñiga M (2007) Enzymatic hydrolysis and pressing conditions effect on borage oil extraction by cold pressing. Food Chem 102:834–840

    Article  CAS  Google Scholar 

  131. Sovová H, Aleksovski SA (2006) Mathematical model for hydrodistillation of essential oils. Flavour Frag J 21:881–889

    Article  CAS  Google Scholar 

  132. Speranza B, Corbo M (2010) Essential oil for preserving perishable foods: possibilities and limitations. In: Bevilacqua A, Corbo M, Sinigaglia M (eds) Application of alternative food-preservation technologies to enhance food safety and stability. Bentham Science Publishers, Italy

    Google Scholar 

  133. Suhr K, Nielsen P (2003) Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. J Appl Microbiol 94(4):665–674

    Article  CAS  Google Scholar 

  134. Tajkarimi M, Ibrahim S, Cliver D (2010) Antimicrobial herb and spice compounds in food. Food Control 21(9):1199–1218

    Article  CAS  Google Scholar 

  135. Temelli F, Saldaña M, Moquin P, Sun M (2007) Supercritical fluid extraction of specialty oils. In: Martínez J (ed) Supercritical fluid extraction of nutraceuticals and bioactive compounds. CRC Press, Boca Raton, pp 52–80

    Google Scholar 

  136. Teranishi R, Wick E, Hornstein I (1999) Flavor chemistry: 30 years of progress, an overview. In: Teranishi R, Wick E, Hornstein I (eds) Flavor chemistry: 30 years of progress. Kluwer Academic/Plenum Publishers, New York, pp 1–8

    Chapter  Google Scholar 

  137. Thongson C, Davidson PM, Mahakamchanakul W, Vibulsresth P (2005) Antimicrobial effect of thai species against Listeria monocytogenes and Salmonella Thyphimurium DT104. J Food Prot 10:2050–2058

    Google Scholar 

  138. Tisserand R, Young R (2013) Essential oil safety: a guide for health care professionals. Elsevier, China, pp 5–20

    Google Scholar 

  139. Toma M, Vinatoru M, Paniwnyk L, Manson T (2001) Investigation of the effects of ultrasound on vegetal tissues during solvent extraction. Ultrason Sonochem 8:137–142

    Article  CAS  Google Scholar 

  140. Tomaniova M, Hajslova J, PavelkaJr J, Kocourek V, Holadova K, Klímova I (1998) Microwave-assisted solvent extraction: a new method for isolation of polynuclear aromatic hydrocarbons from plants. J Chromatogr A 827:21–29

    Article  Google Scholar 

  141. Tongnuanchan P, Soottawat B (2014) Essential oils: extraction, bioactivities, and their uses for food preservation. J Food Sci 79(7):1231–1248

    Article  CAS  Google Scholar 

  142. Tullio V, Nostro A, Mandras N, Dugo P, Banche G, Cannatelli M et al (2007) Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methods. J Appl Microbiol 102(6):1544–1550

    Article  CAS  Google Scholar 

  143. Tyagi A, Malik A (2011) Antimicrobial potential and chemical composition of Eucalyptus globulus oil in liquid and vapour phase against food spoilage microorganisms. Food Chem 126:228–235

    Article  CAS  Google Scholar 

  144. Tzortzakis N (2007) Maintaining postharvest quality of fresh produce with volatile compounds. Innov Food Sci Emerg Technol 8(1):111–116

    Article  CAS  Google Scholar 

  145. Vági E, Simándi B, Suhajda A, Héthelyi E (2005) Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide. Food Res Int 38:51–57

    Article  CAS  Google Scholar 

  146. Van Doosselaere P (2013) Production of oils. In: Hamm W, Hamilton R, Calliauw G (eds) Edible oil processing. Wiley, UK, pp 70–97

    Google Scholar 

  147. Veggi P, Martinez J, Meireles M (2012) Fundamentals of microwave extraction. In: Chemat F, Cravotto G (eds) Microwave-assisted extraction for bioactive compounds: theory and practice. Springer, New York, pp 16–35

    Google Scholar 

  148. Vian M, Fernandez X, Visinoni F, Chemat F (2008) Microwave hydrodiffusion and gravity, a new technique for extraction of essential oils. J Chromatogr A 1190(1–2):14–17

    Article  CAS  Google Scholar 

  149. Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry-A review. Innov Food Sci Emerg Technol 9(2):161–169

    Article  CAS  Google Scholar 

  150. Vorobiev E, Chemat F (2010) Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries. In: Rizvi S (ed) Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. Woodhead publishing, USA, pp 90–96

    Google Scholar 

  151. Wang C (2003) Maintaining postharvest quality of raspberries with natural volatile compounds. Int J Food Sci Technol 38(8):869–875

    Article  CAS  Google Scholar 

  152. Wang L (2008) Energy efficiency and management in food processing facilities. CRC Press, Boca Raton, pp 351–359

    Book  Google Scholar 

  153. Wang L, Weller C (2006) Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17:300–312

    Article  CAS  Google Scholar 

  154. Wenqiang G, Shufen L, Ruixiang Y, Shaokun T, Can Q (2007) Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chem 101:1558–1564

    Article  CAS  Google Scholar 

  155. Wiegand I, Hilpert K, Hancock R (2008) Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Nat Protoc 3(2):163–175

    Article  CAS  Google Scholar 

  156. Williams D (2008) The chemistry of essential oils: an introduction for aromatherapists, beauticians, retailers and students. Micelle Press, Cranford

    Google Scholar 

  157. Xavier VB, Vargas RMF, Cassel E, Lucas AM, Santos MA, Mondin CA, Santarem ER, Astarita LV, Sartor T (2011) Mathematical modeling for extraction of essential oil from Baccharis spp. by steam distillation. Ind Crops Prod 33:599–604

    Article  CAS  Google Scholar 

  158. Yamini Y, Khajeh M, Ghasemi E, Mirza M, Javidnia K (2008) Comparison of essential oil compositions of Salvia mirzayanii obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chem 108:341–346

    Article  CAS  Google Scholar 

  159. Zizovic I, Stamenic M, Orlovic A, Skala D (2007) Supercritical carbon-dioxide extraction of essential oils and mathematical modelling on the micro-scale. In: Berton L (ed) Chemical engineering research trends. Nova Science Publishers, New York

    Google Scholar 

Download references

Acknowledgments

Authors acknowledge financial support from the National Council for Science and Technology (CONACyT) of Mexico and Universidad de las Américas Puebla (UDLAP). Authors Reyes-Jurado and Franco-Vega gratefully acknowledge financial support for their PhD studies from CONACyT and UDLAP.

Author information

Authors and Affiliations

  1. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, 72810, Cholula, Puebla, Mexico

    Fatima Reyes-Jurado, Avelina Franco-Vega, Nelly Ramírez-Corona, Enrique Palou & Aurelio López-Malo

Authors
  1. Fatima Reyes-Jurado
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Avelina Franco-Vega
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nelly Ramírez-Corona
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Enrique Palou
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Aurelio López-Malo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Aurelio López-Malo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Reyes-Jurado, F., Franco-Vega, A., Ramírez-Corona, N. et al. Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling. Food Eng Rev 7, 275–297 (2015). https://doi.org/10.1007/s12393-014-9099-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-014-9099-2

Keywords

Search

Navigation