Essential oils are important aromatic components, naturally synthesized from various parts of plants, herbs and spices. UtilizedThey have been utilized since ancient times in food preservation, flavoring and medicine. They have been explored withused for their medicinal properties against bacterial, fungal and viral pathogens. In recent advances, its has been found that essential oils can be used as natural preservative for fruits and food decays. Essential oils can be used as an alternative against pathogenic organisms.
Randomly fruits and vegetable spoiled were collected and isolation of microorganisms done. Identification of isolated microorganisms using molecular identification, PCR processed and full length gene sequence is compiled and compared with NCBI using blast program.
Antimicrobial activities of essential oils and their synergistic potentials were tested against spoilage microorganisms using agar well diffusion. The bioactive compounds of essential oils were identified using gas chromatography-mass spectrometry (GC-MS). DeterminationThe determination of Minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC), Minimum fungicidal concentration (MFC) of essential oils against microbial isolates washave been analyzed.
Chemical preservatives as they have higher possibilities of losing nutrients, sodium dioxide added may be allergic to some individuals. Some preservatives have nitrosamines which have nitrites and nitrates cancer causingcancer-causing agents. BioactiveThe bioactive ingredient of essential oil can be used as alternativean alternative to chemical preservative agents thatwhich have side effects.