Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity

Mediterranean officinal plants and spices are rich sources of bioactive compounds that can be used to improve the safety and quality of fresh food products. Among them, essential oils (EOs), known for their antimicrobial and antioxidant activities, can be a feasible solution for natural and healthy foods with low environmental impact. This study evaluates the bioactive potential of ten EOs derived from Mediterranean officinal plants and spices. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified compounds with known antioxidant and antimicrobial properties. In vitro antioxidant potential using different methods highlighted the promising effect of cloves and cinnamon EOs. Minimum Inhibitory Concentration (MIC) assays revealed strong antimicrobial activity of oregano and cinnamon EOs against foodborne pathogens, including Listeria monocytogenes and Staphylococcus aureus, with MIC values ranging from 0.25 to 0.50 mg/mL. This activity can be attributed to the predominance of carvacrol and cinnamaldehyde, whose antimicrobial activity is well-documented. The impact of medium pH and water activity on the antimicrobial efficacy of the EOs was also assessed. Overall, this research contributes to increasing the knowledge of the potential applications of plant-derived EOs in food preservation, offering a natural, sustainable, and consumer-friendly approach to enhancing food quality, safety, and nutritional value.