Antimicrobial activity of Melissa officinalis and its potential use in food preservation. (December 2021)

• Record Type: Journal Article
• Authors: Carvalho, Filomena; Duarte, Ana P.; Ferreira, Susana
• Is Part Of: Food bioscience. Volume 44:Part B(2021)
• Publication Date: 2021-12
• Subjects: Melissa officinalis -- Plant extracts -- Antimicrobial activity -- Food preservation; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101437
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Melissa officinalis, a Lamiaceae plant, is a source of biologically active compounds and it is widely used in traditional medicine, cosmetic and culinary. Due to consumers demand for more natural and safer alternatives for food preservation, as well as considering Melissa officinalis antimicrobial effects, it could be seen as a potential natural food preservative. This work reviews Melissa officinalis ' antimicrobial activity, focusing on its potential application as a food preservative. The studies on the plant showed antimicrobial effects on a wide range of microorganisms, including important foodborne pathogens. The antimicrobial effect has also been demonstrated in different food matrices, showing the plant's potential to be used as a food preservative in the future.