Inhibition of Listeria monocytogenes Biofilm Formation Using Phenolic Extracts from Indonesian Spices

The article has discussed the antiproliferative action of phenolic extracts of a range of Indonesian spices on the development of Listeria monocytogenes biofilms. The study aimed to determine the correlations between total phenolic content (TPC), biofilm inhibition, and reduction of extracellular polymeric substances (EPS) in the identification of natural biofilm control agents to be used within the food processing environment. The antimicrobial and anti-biofilm effects of the phenolic extracts of clove (Syzygium aromaticum), cinnamon (Cinnamomum burmannii), turmeric (Curcuma longa), and nutmeg (Myristica fragrans) were investigated. The findings indicated that clove and cinnamon extracts possessed the greatest TPC (132.7- 4.2 and 121.5- 3.8 mg GAE/g, respectively) and were capable of reducing biofilm formation by up to 85% using low minimum biofilm inhibitory concentrations (MBIC50) (0.125-0.25 mg/mL) of the extracts. Also, these extracts had a substantial effect on EPS production, leading to destabilization of mature biofilms, indicating that quorum sensing and surface adhesion were disrupted. The results show that Indonesian spice extracts have good potential as biofilm inhibitors to enhance food safety and hygienic conditions in food processing plants because they are natural in origin and suit the environment. The age-old use of these antimicrobials in food preservation devices provides a viable substitute to the commonly used synthetic sanitizers and is in tandem with the emerging consumerism trends of clean-label foods.