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Sunday, 1 November 2015

Antimicrobial Activity of Coriander Oil and Its Effectiveness as Food Preservative

Crit Rev Food Sci Nutr. 2015 Apr 1:0. [Epub ahead of print]


Author information

  • 1a CICS-UBI - Health Sciences Research Centre, University of Beira Interior , Avenida Infante D. Henrique, 6200-506 Covilhã , Portugal.

Abstract

Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3000 death each year only in the USA. One of possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally-based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths towards the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.

KEYWORDS:

Coriandrum sativum L.; food preservation; foodborne disease; natural antimicrobials