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Major component and potential applications of plant essentials oils as natural food preservatives: a short review research results

Review Paper | August 1, 2012

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Philippe Sessou, Souaïbou Farougou, Dominique Sohounhloué

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Int. J. Biosci.2( 8), 45-57, August 2012


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The present review takes in account studies relative to the potential applications as natural food preservatives and major components of essential oils extracted from some aromatic edible herbs and spices Allium sativum, Cinnamomum zeylanicum, Cympobopon citratus, Mentha piperita, Pimenta racemosa, Ocimum gratissimum, Syzygium aromaticum, Xylopia aethiopica and Zingiber officinale. Therefore, some informations relative toantibacterial and antifungal efficiency of these essential oils on either foods pathogens responsible for humans foodborne diseases and foods deterioration and its poor quality (bacteria: Escherichia coli, Salmonella, Listeria monocytogenes, Staphylococcus aureus; more pathogen yeast Candida albicans and moulds: Aspergillus, Fusarium and Penicillium) are presented. Furthermore, this short review doesn’t occult its main highest elevation which is the presentation of main components and interesting potential applications as food preservatives of these essentials oils. Their application as natural preservatives of traditional cheese Wagashi product in Benin will be tested.


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Major component and potential applications of plant essentials oils as natural food preservatives: a short review research results

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