Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review. Issue 8 (10th March 2022)

• Record Type: Journal Article
• Authors: Rossi, Chiara; Chaves-López, Clemencia; Serio, Annalisa; Casaccia, Manila; Maggio, Francesca; Paparella, Antonello
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 8(2022)
• Page Start: 2172
• Page End: 2191
• Publication Date: 2022-03-10
• Subjects: Biofilm -- essential oil -- food-contact surface -- biofilm control -- biofilm inhibition -- mechanism of action; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1851169
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.