Potential application of spearmint and lavender essential oils for assuring endive quality and safety

Abstract

Many studies have reported the use of essential oils (EOs) as potential sanitizer agents, but there is an increasing need to understand the concentrations not affecting the quality prior investigating the antimicrobial potential. Lavender and spearmint EO sand their mixture were used to retain consumer's acceptability for endive, while the antimicrobial effect for the chosen concentrations were investigated against major foodborne pathogens (S. aureus, L. monocytogenes, S. Enteritidis and E. coli) on endive. The results revealed that high concentrations of EOs is not applicable as out of the examined concentrations of EOs, only the 0.001%, 0.01% and 0.1% did not adversely affect the organoleptic characteristics (aroma and color) of endive. Following treatment at these concentrations of spiked endive, antimicrobial activity was observed against all four tested pathogens. Noticeably, lavender EO and its mixture with spearmint EO (50:50% v/v) were more effective against S. aureus and L monocytogenes. These findings suggest that EOs can be active at low concentrations not adversely affecting quality, whilst increasing the antioxidants levels of endive and their potential use as chlorine alternatives should not be discarded. Further research is needed to quantify the effect and reveal the mechanisms of their antimicrobial action at low concentrations.