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.