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Silica Particles Functionalization with Thymol and Eugenol as a Novel Strategy to Control Histamine-Producing
Oumaima Moumane1, Alejandro Rivas1, Ana Fuentes1
1Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Foods (Basel, Switzerland)
|June 26, 2026
Summary
Silica microparticles functionalized with thymol and eugenol show significant antimicrobial activity against histamine-producing bacteria. These novel materials effectively reduce bacterial growth and histamine formation, enhancing food safety.
Area of Science:
- Food Science
- Microbiology
- Materials Science
Background:
- Histamine accumulation in food presents a significant public health concern.
- Existing methods for controlling histamine production have limitations.
Purpose of the Study:
- To evaluate the in vitro antimicrobial efficacy of silica microparticles functionalized with thymol (SiO2-THY) and eugenol (SiO2-EUG).
- To assess the impact of these functionalized particles on histamine production by specific bacterial strains.
Main Methods:
- Characterization of functionalized silica particles using FESEM, zeta potential, and elemental analysis.
- In vitro antimicrobial activity testing against four histamine-producing bacterial strains.
- Mechanistic assays to determine the mode of antimicrobial action.
- Quantification of histamine reduction.
Main Results:
- Successful immobilization of thymol and eugenol onto silica microparticles was confirmed.
- Functionalized particles demonstrated significant antimicrobial activity, reducing bacterial counts by over 3 logarithmic cycles.
- Histamine formation was substantially reduced, up to approximately 100% at bactericidal concentrations.
- Antimicrobial effects were linked to alterations in bacterial membrane fluidity and potential.
Conclusions:
- Silica-immobilized thymol and eugenol exhibit potent antimicrobial properties against histamine-producing bacteria.
- These materials effectively inhibit both bacterial growth and histamine biosynthesis pathways.
- This approach offers a promising strategy for improving food safety by mitigating histamine accumulation.
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