A COMPREHENSIVE REVIEW ABOUT ANTIMICROBIAL EFFECTS OF HERB AND OIL OREGANO (ORIGANUM VULGARE SSP. HIRTUM)

Maria Simona CHIȘ, Sevastița MUSTE, Adriana PĂUCEAN, Simona MAN, Alina STURZA, Georgiana Smaranda PETRUȚ, Andruța MUREȘAN

Abstract


In the last decades, consumers’ attention has been focused on natural food products without preservatives, because they believe that food could have a direct influence on their health. From the industrial point of view, these new consumers’ preferences involves technological changes and reorientation to natural raw materials, like plants. In order to reduce or remove the synthetic preservatives from food products, previous researches has emphasized on the importance of self-life prolongation by using natural products like oregano (Origanum vulgare, Hirtum ssp.) herb and oil. The following mini-review attempts to synthesize the importance of oregano in food preservation industry due to its rich chemical composition on bioactive compounds which could have antimicrobial effects.

Keywords


Origanum vulgare, Hirtum ssp., essential oil, antimicrobial effect, self-life.

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