Eugenol: An essential oil with potential antimicrobial and antibiofilm activity against foodborne bacteria

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-04-05 DOI:10.1016/j.jspr.2025.102644

Zeeshan Hyderi , Sageer Abass , Deepa Iswarya , Kiruthika Saravanan , Arumugam Veera Ravi

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Abstract

Eugenol exhibits a range of properties, including antimicrobial, antifungal, antioxidant, and anti-inflammatory activities, making it a versatile compound in both therapeutic and industrial applications. Biofilm formation by foodborne bacteria poses significant challenges to food safety and public health. Understanding the mechanisms of biofilm formation and the impact of biofilms on foodborne pathogens is crucial for developing effective control strategies. Natural compounds like eugenol offer promising solutions for inhibiting biofilm formation and enhancing food safety. Eugenol's multifaceted mechanisms of action, including biofilm disruption, interference with quorum sensing, and alteration of membrane integrity, underscore its potential as an effective antimicrobial agent against foodborne bacteria. Its incorporation into food packaging and preservation strategies could significantly enhance food safety by preventing biofilm formation and reducing microbial contamination. Continued research into synergistic effects of eugenol with other antimicrobials will be essential for optimizing its use in food preservation and safety applications.

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丁香酚：一种精油，对食源性细菌具有潜在的抗菌和抗生物膜活性

丁香酚表现出一系列的特性，包括抗菌、抗真菌、抗氧化和抗炎活性，使其在治疗和工业应用中都是一种多功能化合物。食源性细菌形成生物膜对食品安全和公众健康构成重大挑战。了解生物膜形成的机制以及生物膜对食源性病原体的影响对于制定有效的控制策略至关重要。丁香酚等天然化合物为抑制生物膜形成和提高食品安全提供了有前途的解决方案。丁香酚多方面的作用机制，包括生物膜破坏、干扰群体感应和改变膜完整性，强调了它作为一种有效的抗食源性细菌的抗菌剂的潜力。将其纳入食品包装和保存策略中，可以通过防止生物膜的形成和减少微生物污染来显著提高食品安全性。继续研究丁香酚与其他抗菌剂的协同效应对于优化其在食品保存和安全应用中的应用至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.