Overview
SCIENTIFIC SCORE
Moderately Effective
Based on 11 Researches
8.2
USERS' SCORE
Moderately Good
Based on 23 Reviews
7.2
Supplement Facts
Serving Size: 1 Softgel
Amount Per Serving
%DV
Oregano Oil (Origanum vulgare) min. 55% Carvacrol)
0.2 ml / 181 mg
**
Ginger Oil (Zingiber officinale)
0.02 ml / 17.6 mg
**
Fennel Oil (Foeniculum vulgare)
0.02 ml / 19.3 mg
**
Top Medical Research Studies
8
We observed the health benefits of oregano essential oil, particularly its ability to combat food poisoning. The research focused on the oil derived from oregano grown in the Atacama Desert, aiming to identify both its chemical properties and its effectiveness against harmful bacteria commonly associated with foodborne illnesses.
In our analysis, we identified fifty different metabolites in the oregano oil, including key components like thymol and carvacrol. These compounds are known for their antimicrobial properties. The results from our antibacterial tests revealed that the oil showed significant effectiveness against various pathogenic and phytopathogenic bacteria, especially those linked to food poisoning.
Overall, the study highlights oregano oil's strong potential as a natural remedy in the food industry and agriculture, showcasing its ability to inhibit bacterial growth. Thus, it presents a promising option for enhancing food safety and possibly reducing cases of foodborne illnesses.
In our analysis, we identified fifty different metabolites in the oregano oil, including key components like thymol and carvacrol. These compounds are known for their antimicrobial properties. The results from our antibacterial tests revealed that the oil showed significant effectiveness against various pathogenic and phytopathogenic bacteria, especially those linked to food poisoning.
Overall, the study highlights oregano oil's strong potential as a natural remedy in the food industry and agriculture, showcasing its ability to inhibit bacterial growth. Thus, it presents a promising option for enhancing food safety and possibly reducing cases of foodborne illnesses.
Read More
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
Read More
9
We explored how carvacrol, the main ingredient in oregano oil, impacts the behavior of Campylobacter jejuni, a bacteria linked to food poisoning. By examining its effects on the bacteria’s movement and ability to invade human cells, we aimed to understand its potential as a natural remedy against foodborne illness.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Read More
Most Useful Reviews
9
Instant improvement noted
8 people found this helpful
I gave oregano oil to my 85-year-old mother who suffers from pancreatic and stomach issues. The effect was immediate; her stool quality improved and the terrible smell was gone. It's convenient to administer with the capsules, and I believe it helps with her digestion.
Read More
8
Supports viral defence
7 people found this helpful
This product greatly aids in combating bacteria, fungi, and viruses. I take it as part of my anti-Candid protocol. The capsules are quite convenient; despite smelling of oregano, I consume them with food and hardly notice the scent. Their small size is perfect, and I already see positive results—herpes and thrush have begun to recede. If this review helps you, please consider rating it positively.
Read More
9
Fast recovery from illness
4 people found this helpful
Oregano oil is vital against colds, flu, and other viruses. Research shows its antimicrobial, antiviral, and antifungal properties make it one of nature's strongest antibiotics. At the first sign of a cold or virus, I take it with food, as it can be harsh on an empty stomach. I consume it up to three times a day during illness and often feel better almost immediately.
Read More
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 11 Researches
8.2
- All Researches
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
Read More
9
We explored how carvacrol, the main ingredient in oregano oil, impacts the behavior of Campylobacter jejuni, a bacteria linked to food poisoning. By examining its effects on the bacteria’s movement and ability to invade human cells, we aimed to understand its potential as a natural remedy against foodborne illness.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Read More
9
We examined the effectiveness of oregano essential oil in tackling foodborne pathogens known to cause food poisoning. By selecting from a variety of natural essential oils, including oregano, clove, and tea tree, we aimed to identify which oils could effectively inhibit the growth of harmful bacteria.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
Read More
9
We explored the potential of sweetpotato starch-based films infused with oregano oil as a way to combat foodborne pathogens. This innovative approach aims to create edible films that not only preserve food but also provide antimicrobial benefits.
In our investigation, we focused on how well these films can inhibit bacteria such as Salmonella Enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes. The results indicated that the sweetness of the sweetpotato starch offers a promising foundation for an effective edible film. When we added oregano oil to the films, we observed a noticeable increase in their ability to fend off harmful bacteria, particularly against the gram-negative bacteria.
The most effective concentration of oregano oil was found to be 2%, which led to the largest zone of inhibition measured at 18.43 mm² against Salmonella. This outcome highlights oregano's strong antimicrobial properties, suggesting that it could be beneficial in reducing the risks associated with food poisoning. However, we also noted that gram-positive bacteria like Listeria were less affected, indicating that while oregano oil is effective, its performance can vary against different types of bacteria.
In our investigation, we focused on how well these films can inhibit bacteria such as Salmonella Enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes. The results indicated that the sweetness of the sweetpotato starch offers a promising foundation for an effective edible film. When we added oregano oil to the films, we observed a noticeable increase in their ability to fend off harmful bacteria, particularly against the gram-negative bacteria.
The most effective concentration of oregano oil was found to be 2%, which led to the largest zone of inhibition measured at 18.43 mm² against Salmonella. This outcome highlights oregano's strong antimicrobial properties, suggesting that it could be beneficial in reducing the risks associated with food poisoning. However, we also noted that gram-positive bacteria like Listeria were less affected, indicating that while oregano oil is effective, its performance can vary against different types of bacteria.
Read More
8
Oregano oil combats food pathogens
We set out to explore the effectiveness of oregano essential oil in combating foodborne pathogens, particularly through a sodium alginate nanoemulsion coating on fresh chicken meat. This innovative approach aimed to tackle microbial contamination, a pressing concern in the food industry that leads to illnesses like diarrheal diseases.
Our research included the analysis of specific bacterial strains obtained from a reputable culture collection. We prepared essential oils and examined their chemical composition, revealing that oregano essential oil predominantly contained compounds like thymol and p-cymene known for their antimicrobial properties.
The study's findings demonstrated that our nanoemulsion coating exhibited noteworthy antibacterial effects against the target bacteria, suggesting that oregano essential oil could play a valuable role in food preservation. However, it’s worth noting that while we observed good results, the specific effects of oregano alone on food poisoning weren’t isolated, making it challenging to determine its standalone impact.
Overall, this study sheds light on the potential benefits of using oregano essential oil in food safety strategies, highlighting its role in reducing microbial growth in food products.
Our research included the analysis of specific bacterial strains obtained from a reputable culture collection. We prepared essential oils and examined their chemical composition, revealing that oregano essential oil predominantly contained compounds like thymol and p-cymene known for their antimicrobial properties.
The study's findings demonstrated that our nanoemulsion coating exhibited noteworthy antibacterial effects against the target bacteria, suggesting that oregano essential oil could play a valuable role in food preservation. However, it’s worth noting that while we observed good results, the specific effects of oregano alone on food poisoning weren’t isolated, making it challenging to determine its standalone impact.
Overall, this study sheds light on the potential benefits of using oregano essential oil in food safety strategies, highlighting its role in reducing microbial growth in food products.
Read More
User Reviews
USERS' SCORE
Moderately Good
Based on 23 Reviews
7.2
- All Reviews
- Positive Reviews
- Negative Reviews
9
Instant improvement noted
8 people found this helpful
I gave oregano oil to my 85-year-old mother who suffers from pancreatic and stomach issues. The effect was immediate; her stool quality improved and the terrible smell was gone. It's convenient to administer with the capsules, and I believe it helps with her digestion.
Read More
8
Supports viral defence
7 people found this helpful
This product greatly aids in combating bacteria, fungi, and viruses. I take it as part of my anti-Candid protocol. The capsules are quite convenient; despite smelling of oregano, I consume them with food and hardly notice the scent. Their small size is perfect, and I already see positive results—herpes and thrush have begun to recede. If this review helps you, please consider rating it positively.
Read More
9
Fast recovery from illness
4 people found this helpful
Oregano oil is vital against colds, flu, and other viruses. Research shows its antimicrobial, antiviral, and antifungal properties make it one of nature's strongest antibiotics. At the first sign of a cold or virus, I take it with food, as it can be harsh on an empty stomach. I consume it up to three times a day during illness and often feel better almost immediately.
Read More
9
Quick recovery noted
3 people found this helpful
I use it for food poisoning, particularly when I’ve eaten something off or when I suffer from evident gastroenteritis. While it seems to vary per individual, I find that if I take it around mealtimes morning and evening, I recover from food poisoning in about a day. It also helps with gas, and I appreciate the refreshing taste of oregano, which I find pleasant. I believe it serves as a helpful safeguard against unsuitable water or food while abroad, but it might be slightly weaker in such cases.
Read More
9
Effective dosage required
1 people found this helpful
This is a very special product! Not only does it support a healthy upper respiratory tract and bolster the immune system, but it's also effective for food poisoning at higher doses. I take two capsules two to three times a day for food poisoning, and it works exceedingly well for me.
Read More
Frequently Asked Questions
9
Quick recovery noted
3 people found this helpful
I use it for food poisoning, particularly when I’ve eaten something off or when I suffer from evident gastroenteritis. While it seems to vary per individual, I find that if I take it around mealtimes morning and evening, I recover from food poisoning in about a day. It also helps with gas, and I appreciate the refreshing taste of oregano, which I find pleasant. I believe it serves as a helpful safeguard against unsuitable water or food while abroad, but it might be slightly weaker in such cases.
9
Effective dosage required
1 people found this helpful
This is a very special product! Not only does it support a healthy upper respiratory tract and bolster the immune system, but it's also effective for food poisoning at higher doses. I take two capsules two to three times a day for food poisoning, and it works exceedingly well for me.
2
Not effective treatment
2 people found this helpful
Due to the positive reviews, I had high hopes it would help, but it did not work for me. Regardless of the timing or whether I took it on an empty stomach or with food, it caused severe discomfort in my stomach, akin to food poisoning, and left a nasty aftertaste of oregano oil. It's disappointing as we keep all iHerb supplements refrigerated.
7.5
Powerful effectiveness confirmed
2 people found this helpful
Excellent! This is remarkably powerful! If you have a sensitive stomach, always take it with food. It does the job effectively.
9
Instant improvement noted
8 people found this helpful
I gave oregano oil to my 85-year-old mother who suffers from pancreatic and stomach issues. The effect was immediate; her stool quality improved and the terrible smell was gone. It's convenient to administer with the capsules, and I believe it helps with her digestion.
8
Supports viral defence
7 people found this helpful
This product greatly aids in combating bacteria, fungi, and viruses. I take it as part of my anti-Candid protocol. The capsules are quite convenient; despite smelling of oregano, I consume them with food and hardly notice the scent. Their small size is perfect, and I already see positive results—herpes and thrush have begun to recede. If this review helps you, please consider rating it positively.
9
Fast recovery from illness
4 people found this helpful
Oregano oil is vital against colds, flu, and other viruses. Research shows its antimicrobial, antiviral, and antifungal properties make it one of nature's strongest antibiotics. At the first sign of a cold or virus, I take it with food, as it can be harsh on an empty stomach. I consume it up to three times a day during illness and often feel better almost immediately.
9
Improves stomach health
10 people found this helpful
This Oregano Oil softgel is excellent for intestinal support as it effectively combats food poisoning and bacteria in the stomach. Made from natural ingredients, it has a strong flavour. Whenever I feel nauseous or suspect a stomach bug, taking this supplement improves my condition. I have seen significant benefits with my sensitive stomach. You can take up to three softgels a day, but I notice improvements after just two. I highly recommend this supplement. If you find my comment helpful, please give it a thumbs up. Thank you!
7.5
Stomach concerns noted
3 people found this helpful
An effective medication indeed, confirmed by testing. However, one should consider pre-existing stomach issues if the mucous membrane is inflamed. I consume it strictly with meals, taking one capsule daily at lunch with ample food and also drinking half a teaspoon of olive oil to protect the gastric mucosa.
8
Niosomes enhance oregano's antimicrobial effects
Our investigation into oregano essential oil focused on its potential to combat food-borne pathogens, especially when delivered through niosomes, a type of advanced drug delivery system. We prepared various niosome formulations to encapsulate the oil and examined their structure and shape.
We evaluated the effectiveness of these niosomes in fighting germs and preventing biofilm formation using established laboratory methods. The results were promising; the niosomes not only inhibited the bacteria but also affected the genes responsible for biofilm production. Importantly, we ensured that the niosomes were safe for human cells during our tests.
Overall, our findings indicate that niosome-encapsulated oregano oil could be an effective solution in tackling food poisoning, showcasing its antimicrobial properties in a novel delivery form. This could pave the way for new treatments against harmful pathogens.
We evaluated the effectiveness of these niosomes in fighting germs and preventing biofilm formation using established laboratory methods. The results were promising; the niosomes not only inhibited the bacteria but also affected the genes responsible for biofilm production. Importantly, we ensured that the niosomes were safe for human cells during our tests.
Overall, our findings indicate that niosome-encapsulated oregano oil could be an effective solution in tackling food poisoning, showcasing its antimicrobial properties in a novel delivery form. This could pave the way for new treatments against harmful pathogens.
8
We examined the effectiveness of oregano essential oil in combating Listeria monocytogenes, a common cause of foodborne illness. Through our study, we used different treatments on salmon, including adding oregano oil and citric acid alone and in combination. By preparing control groups and measuring the thermal inactivation of the bacteria under specific cooking conditions, we could assess the impact of these natural antimicrobials.
Our results revealed that both oregano oil and citric acid significantly reduced the time needed to eliminate Listeria compared to the control group. Specifically, we noted that when we combined these two agents, the thermal sensitivity of Listeria monocytogenes increased even further. In fact, the combination allowed for a notably improved efficiency in heat treatment.
Overall, our findings suggest that using oregano oil, along with citric acid, can enhance food safety during sous-vide cooking, helping to protect against potential food poisoning from contaminated fish. This encourages the incorporation of natural antimicrobials into cooking practices to ensure safer consumption of sous-vide salmon.
Our results revealed that both oregano oil and citric acid significantly reduced the time needed to eliminate Listeria compared to the control group. Specifically, we noted that when we combined these two agents, the thermal sensitivity of Listeria monocytogenes increased even further. In fact, the combination allowed for a notably improved efficiency in heat treatment.
Overall, our findings suggest that using oregano oil, along with citric acid, can enhance food safety during sous-vide cooking, helping to protect against potential food poisoning from contaminated fish. This encourages the incorporation of natural antimicrobials into cooking practices to ensure safer consumption of sous-vide salmon.
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
9
We examined the effectiveness of oregano essential oil in tackling foodborne pathogens known to cause food poisoning. By selecting from a variety of natural essential oils, including oregano, clove, and tea tree, we aimed to identify which oils could effectively inhibit the growth of harmful bacteria.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
References
- Saffarian H, Rahimi E, Khamesipour F, Hashemi Dehkordi SM. Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil ( L.) and oil () on food pathogenic bacteria. Food Sci Nutr. 2024;12:2985. doi:10.1002/fsn3.3979
- Sirati R, Khajehrahimi AE, Kazempoor R, Kakoolaki S, Ghorbanzadeh A. Development, physicochemical characterization, and antimicrobial evaluation of niosome-loaded oregano essential oil against fish-borne pathogens. Heliyon. 2024;10:e26486. doi:10.1016/j.heliyon.2024.e26486
- Enayatifard R, Akbari J, Babaei A, Rostamkalaei SS, Hashemi SMH, et al. Anti-Microbial Potential of Nano-Emulsion form of Essential Oil Obtained from Aerial Parts of L. as Food Additive. Adv Pharm Bull. 2021;11:327. doi:10.34172/apb.2021.028
- Simirgiotis MJ, Burton D, Parra F, López J, Muñoz P, et al. Antioxidant and Antibacterial Capacities of L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS. Metabolites. 2020;10. doi:10.3390/metabo10100414
- Nagmetova G, Berthold-Pluta A, Garbowska M, Kurmanbayev A, Stasiak-Różańska L. Antibacterial Activity of Biocellulose with Oregano Essential Oil against Strains. Polymers (Basel). 2020;12. doi:10.3390/polym12081647
- Dogruyol H, Mol S, Cosansu S. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. Food Microbiol. 2020;90:103496. doi:10.1016/j.fm.2020.103496
- Lee G, Kim Y, Kim H, Beuchat LR, Ryu JH. Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts. Int J Food Microbiol. 2018;265:49. doi:10.1016/j.ijfoodmicro.2017.11.001
- Morsy MK, Khalaf HH, Sharoba AM, El-Tanahi HH, Cutter CN. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. J Food Sci. 2014;79:M675. doi:10.1111/1750-3841.12400
- van Alphen LB, Burt SA, Veenendaal AK, Bleumink-Pluym NM, van Putten JP. The natural antimicrobial carvacrol inhibits Campylobacter jejuni motility and infection of epithelial cells. PLoS One. 2012;7:e45343. doi:10.1371/journal.pone.0045343
- Fernández-Pan I, Royo M, Ignacio Maté J. Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens. J Food Sci. 2012;77:M383. doi:10.1111/j.1750-3841.2012.02752.x
- Ehivet FE, Min B, Park MK, Oh JH. Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil. J Food Sci. 2011;76:C178. doi:10.1111/j.1750-3841.2010.01961.x
