The use of essential oils in animal nutrition has attracted attention as a potential substitute
for antibiotic growth promoters in the past twenty-five years. This paper will review the …

Clove is a common spice used as a flavorant and natural preservative in food industries due
to its rich phenolic constituents like eugenol and eugenol acetate etc. These phenolic …

The antimicrobial properties of essential oils from spice and medicinal plants have aroused
interest for their potential as an alternative to the use of chemical preservatives in foods. In …

Purpose of the study Outbreaks of multidrug-resistant bacteria are increasingly reported at
the clinical setting. The antimicrobial, anti-biofilm, anti-quorum sensing, and anti-oxidant …

Essential oils have been used in clinical therapies and healing practices for several chronic
diseases, but it is still challenging their extent use due to their poor stability. Nanotechnology …

The search for healthier food and products with fewer ingredients of synthetic origin is a
common scenario today. In this sense, the food industry must have reliable information on …

Cellulosic pads, amended with emulsions containing essential oils of thyme and oregano,
exhibited antimicrobial activity against the psychrophilic microbiota of minced beef. In …

Biofungicides from plants are a possibility for the biocontrol of fungal diseases, as chemical
products may be harmful to the environment and humans. Strawberry is one of the many …

Essential oils (EOs) present a strong in vitro antimicrobial activity against pathogenic
bacteria and fungi, acting mainly by permeabilization of the cellular membrane. Synergism …

Foodborne pathogens and spoilage microorganisms are a source of concern for public
health and the food industry. Considering the problem of antimicrobial resistance in …