Sage and Lavender Essential Oils as Potential Antimicrobial Agents for Foods

• Published in: Microbiology research Vol. 14; no. 3; pp. 1089 - 1113
• Main Authors: Speranza, Barbara, Guerrieri, Angela, Racioppo, Angela, Bevilacqua, Antonio, Campaniello, Daniela, Corbo, Maria Rosaria
• Format: Journal Article
• Language: English
• Published: Perugia MDPI AG 01-08-2023
• Subjects: Antibiotic resistance; Antibiotics; Antimicrobial agents; antimicrobials; Antioxidants; Biological properties; Cancer; Chemical composition; Chemical compounds; Cosmetics; Essential oils; Flavonoids; Flowers & plants; Food; Food industry; Food production; Foodborne diseases; lavender; Lavender oil; Metabolites; Microorganisms; Multidrug resistance; Neurotoxicity; Oils & fats; Pharmaceutical industry; Preservatives; Reviews; sage; Shelf life; Synergistic effect; Italy; Europe
• ISSN: 2036-7481; 2036-7481
• DOI: 10.3390/microbiolres14030073

Modern society is becoming more and more reluctant to use antibiotic or chemical compounds in food production and is demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Another big problem is the improper use of antibiotics, especially broad-spectrum ones, which has significantly contributed to increased antibiotic resistance in many microorganisms. As a consequence, the whole scientific world has recently concentrated numerous studies on the research of natural remedies capable of counteracting multidrug-resistant strains and fighting infections: the use of aromatic plants and their essential oils (EOs) as potential alternatives to conventional antimicrobials to extend shelf life and combat foodborne pathogens has heightened. Among EOs, sage and lavender have also been promoted for their potential antimicrobial capabilities. In this review, we summarize the latest research studies performed about sage and lavender EOs, focusing on their chemical composition and their biological and antimicrobial properties; the aim is to give an overview of the current knowledge about their major components, effectiveness, mechanisms of action, synergistic effects and use in foods to facilitate a widespread application in both food and pharmaceuticals industries.