Antimicrobial activity of Plant Extract: A review of recent literature
Main Article Content
Abstract
Recently, organic plant-based anti-microbial agents are being developed more tremendous focus as a second choice to some chemical-based food inhibitor or biocides due to the health concerns, external influences governing food safety, and business obstacles. Foodborne outbreaks connected to frequently consumed foods can also be caused by erroneous executing & directing, variations in the environment while transport and remain consistent, poor physical cleanliness measures. Numerous pathogenic microorganisms which could be present in the nearby air, water, and soil sources and may be present in the field settings are brought into contact with food crops. In fact, businesses that process agricultural plants produce large amounts of products and by-products that are rich in phenols, which may be potential untapped sources of inorganic antimicrobial substances. Plant extracts are abundant in flavonoids along with polyphenolic molecules, that have potent antimicrobial capabilities and help with handling the avoidance of several illnesses. In this review, we present a summary on some of the particular plants along with most current antimicrobial applications of Plant Extracts. This review also discusses the mechanisms of antimicrobial activity of plant extract and also briefly summarized the key challenges and opportunities regarding plant extracts and their antimicrobial efficiency.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Adamczak, A., Ożarowski, M., & Karpiński, T. M. (2019). Antibacterial activity of some flavonoids and organic acids widely distributed in plants. Journal of clinical medicine, 9(1), 109.
Ahmed, K. Z. (2020). A review on non-polyphenolic and terpenoid phytoconstituents with antioxidant and cytotoxic potential (Doctoral dissertation, Brac University).
Bajpai, V. K., Baek, K. H., & Kang, S. C. (2012). Control of Salmonella in foods by using essential oils: A review. Food Research International, 45(2), 722-734.
Prakash, B. (Ed.). (2020). Functional and preservative properties of phytochemicals. Academic Press.
Borges, A., Ferreira, C., Saavedra, M. J., & Simões, M. (2013). Antibacterial activity and mode of action of ferulic and gallic acids against pathogenic bacteria. Microbial drug resistance, 19(4), 256-265.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.
Chamorro, F., Carpena, M., Fraga-Corral, M., Echave, J., Rajoka, M. S. R., Barba, F. J., ... & Simal-Gandara, J. (2022). Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chemistry, 370, 131315.
Duggirala, S., Nankar, R. P., Rajendran, S., & Doble, M. (2014). Phytochemicals as inhibitors of bacterial cell division protein FtsZ: coumarins are promising candidates. Applied biochemistry and biotechnology, 174, 283-296.
Ebere, E. C., Wirnkor, V. A., & Ngozi, V. E. (2019). Uptake of microplastics by plant: a reason to worry or to be happy?. World Scientific News, (131), 256-267.
Gutierrez, J., Barry-Ryan, C., & Bourke, P. (2008). The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International journal of food microbiology, 124(1), 91-97.
Kamil Hussain, M., Saquib, M., & Faheem Khan, M. (2019). Techniques for extraction, isolation, and standardization of bio-active compounds from medicinal plants. Natural Bio-active Compounds: Volume 2: Chemistry, Pharmacology and Health Care Practices, 179-200.
King, S. R., & Tempesta, M. S. (2007, September). From shaman to human clinical trials: the role of industry in ethnobotany, conservation and community reciprocity. In Ciba Foundation Symposium 185‐Ethnobotany and the Search for New Drugs: Ethnobotany and the Search for New Drugs: Ciba Foundation Symposium 185 (pp. 197-213). Chichester, UK: John Wiley & Sons, Ltd.
Lai, E. P., Iqbal, Z., & Avis, T. J. (2016). Combating antimicrobial resistance in foodborne microorganisms. Journal of food protection, 79(2), 321-336.
Liu, Y., McKeever, L. C., & Malik, N. S. (2017). Assessment of the antimicrobial activity of olive leaf extract against foodborne bacterial pathogens. Frontiers in microbiology, 8, 113.
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013). Effect of essential oils on pathogenic bacteria. Pharmaceuticals, 6(12), 1451-1474.
Picone, G., Laghi, L., Gardini, F., Lanciotti, R., Siroli, L., & Capozzi, F. (2013). Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1 H-NMR spectroscopy. Food chemistry, 141(4), 4367-4374.
Rahul, R., Arrivukkarasan, S., & Anhuradha, S. (2022). Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives. Food and Nutrition Sciences, 13(11), 906-930.
Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117(1), 112-119.
Suriyaprom, S., Mosoni, P., Leroy, S., Kaewkod, T., Desvaux, M., & Tragoolpua, Y. (2022). Antioxidants of fruit extracts as antimicrobial agents against pathogenic bacteria. Antioxidants, 11(3), 602.
Toda, M., Okubo, S., Ikigai, H., Suzuki, T., Suzuki, Y., Hara, Y., & Shimamura, T. (1992). The protective activity of tea catechins against experimental infection by Vibrio cholerae O1. Microbiology and immunology, 36(9), 999-1001.
Ultee, A., Bennik, M. H. J., & Moezelaar, R. (2002). The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and environmental microbiology, 68(4), 1561-1568.
Yasmin, A. R., Sohaimi, M. N., Azaman, S. N. A., Nur-Fazila, S. H., & Amirul, F. M. A. (2023). Feed Additives as Antiviral Agents. In Sustainable Use of Feed Additives in Livestock: Novel Ways for Animal Production (pp. 327-350). Cham: Springer International Publishing.
Zhou, T. T., Wei, C. H., Lan, W. Q., Zhao, Y., Pan, Y. J., Sun, X. H., & Wu, V. C. (2020). The effect of Chinese wild blueberry fractions on the growth and membrane integrity of various foodborne pathogens. Journal of food science, 85(5), 1513-1522.