Investigation of antibacterial activity of new classes of essential oils derivatives

- New classes of essential oils derivatives were synthetized.
- Compounds with high water solubility and reduced volatility were identified.
- Promising MICs and MBCs were found against pathogens causing foodborne diseases.

Essential oils (EOs) have deserved much attention in the past decades for their antimicrobial activity, since many of them have demonstrated efficacy against food-borne pathogenic and spoilage microorganisms. Moreover, they have potential application in animal nutrition as multifunctional feed supplements, avoiding or diminishing the use of antibiotics in livestock. However, low solubility and bioavailability as well as volatility and marked aromatic note are important limitations in food and feed applications. In this study we present the synthesis, characterization and evaluation of the antibacterial activity of new thymol, carvacrol and menthol derivatives. The new compounds have been designed to overcome the limitations of the precursors, such as poor water solubility and volatility, still maintaining a good antimicrobial profile. We evaluated the activity of the synthetized compounds against pathogens causing important foodborne diseases, i.e. Clostridium perfringens, Salmonella typhimurium, Salmonella enteritidis and Escherichia coli. The low MICs and MBCs values for some of the studied compounds, combined with water solubility and negligible cytotoxicity towards HT-29 human cells, confirmed the potential use for EOs derivatives in the food industry.