Next Article in Journal
A Simple Halide-to-Anion Exchange Method for Heteroaromatic Salts and Ionic Liquids
Previous Article in Journal
Diverse Effects of β-Carotene on Secretion and Expression of VEGF in Human Hepatocarcinoma and Prostate Tumor Cells
Open AccessReview

Essential Oils in Combination and Their Antimicrobial Properties

1
Laboratoire BAEBIB, UFR-SVT, Université de Ouagadougou, 09 BP 848 Ouagadougou, Burkina Faso
2
Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, 59 Dudley Road, Foran Hall, New Brunswick, NJ 08901, USA
*
Author to whom correspondence should be addressed.
Molecules 2012, 17(4), 3989-4006; https://doi.org/10.3390/molecules17043989
Received: 5 March 2012 / Revised: 27 March 2012 / Accepted: 29 March 2012 / Published: 2 April 2012
Essential oils (EOs) have been long recognized for their antibacterial, antifungal, antiviral, insecticidal and antioxidant properties. They are widely used in medicine and the food industry for these purposes. The increased interest in alternative natural substances is driving the research community to find new uses and applications of these substances. EOs and their components show promising activities against many food-borne pathogens and spoilage microorganisms when tested in vitro. In food systems, higher concentrations of EOs are needed to exert similar antibacterial effects as those obtained in in vitro assays. The use of combinations of EOs and their isolated components are thus new approaches to increase the efficacy of EOs in foods, taking advantage of their synergistic and additive effects. The purpose of this review is to provide an overview on the antimicrobial efficacy of these combinations. A survey of the methods used for the determination of the interactions and mechanisms involved in the antimicrobial activities of these combinations are also reported. View Full-Text
Keywords: essential oils; combinations; antimicrobial; synergism; antagonism; additive effects essential oils; combinations; antimicrobial; synergism; antagonism; additive effects
MDPI and ACS Style

Bassolé, I.H.N.; Juliani, H.R. Essential Oils in Combination and Their Antimicrobial Properties. Molecules 2012, 17, 3989-4006. https://doi.org/10.3390/molecules17043989

AMA Style

Bassolé IHN, Juliani HR. Essential Oils in Combination and Their Antimicrobial Properties. Molecules. 2012; 17(4):3989-4006. https://doi.org/10.3390/molecules17043989

Chicago/Turabian Style

Bassolé, Imaël Henri Nestor; Juliani, H. Rodolfo. 2012. "Essential Oils in Combination and Their Antimicrobial Properties" Molecules 17, no. 4: 3989-4006. https://doi.org/10.3390/molecules17043989

Find Other Styles

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Search more from Scilit
 
Search
Back to TopTop