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Integrated Impedometric Approach for Screening Natural Preservatives Against Food-Related Microorganisms
Luca Zignego1, Olimpia Pitirollo1, Annalisa Ricci1
1Department of Food and Drug, University of Parma, Parco Area Delle Scienze 49/A, 43124 Parma, Italy.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
Oregano essential oil (EO) demonstrates potent antimicrobial and antioxidant effects, outperforming other natural extracts. This study highlights its potential as a sustainable preservative for food safety.
Area of Science:
- Food Science
- Microbiology
- Natural Products Chemistry
Background:
- Growing demand for natural and sustainable food preservatives.
- Essential oils (EOs) show potential antimicrobial and antioxidant activities.
- Need for effective natural alternatives to synthetic preservatives.
Purpose of the Study:
- Evaluate lemon, lavender, and oregano EOs, plus tomato and artichoke extracts, for antimicrobial and antioxidant properties.
- Assess efficacy against common foodborne and spoilage microorganisms.
- Identify promising natural preservatives using an impedometric approach.
Main Methods:
- Impedometric analysis to assess antimicrobial activity.
- Determination of Minimum Inhibitory Concentration (MIC) and Minimum Factual Concentration (MFC).
- DPPH and Oxitest assays for antioxidant capacity evaluation.
Main Results:
- Oregano EO exhibited the strongest broad-spectrum antimicrobial activity against bacteria and yeasts.
- Lavender EO was most effective against tested yeast strains.
- Oregano EO displayed significant antioxidant capacity (95% TAC, 1224 min IP).
- Tomato and artichoke extracts showed minimal antimicrobial activity.
Conclusions:
- Impedance-based methods are rapid tools for screening natural preservatives.
- Oregano EO is a highly promising multifunctional natural preservative with strong antibacterial and antioxidant properties.
- Further research into oregano EO for food preservation is warranted.
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