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The study explores the growing interest in essential oils as natural alternatives to synthetic additives in food, highlighting their chemical profiles and antibacterial properties. Essential oils derived from natural condiments were found to be nontoxic to Artemia salina Leach and demonstrated significant bactericidal activity against clinically relevant bacteria. Notably, oils from O. vulgare, T. vulgaris, and C. zeylanicum showed effective results. The research emphasizes the potential of these essential oils as cost-effective, natural solutions for combating pathogenic microorganisms in food applications.
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Essential oils in microorganism control, Roberto Pereira Santos, Danielly Fonseca, Gustavo Oliveira Everton
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- Released
- 2021
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- (Paperback)
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