A Natural Preservative Extracted from Honeybush (Cyclopia spp.)
Many of the commonly used food preservatives and microbial agents are synthetic compounds. In recent years, there has been an increased interest in avoiding or eliminating the use of synthetic compounds and in developing and promoting the use of natural materials for use as antimicrobial agents, both in food preservation and in agricultural practices. This is due not only to the emergence of antimicrobial drug resistance in human pathogens and food spoilage organisms as a result of increased use of synthetic antibiotics and antimicrobial agents and compositions, but also to a general increased interest in the use of natural materials. Various plant extracts, such as those from green tea, rooibos tea and oolong tea, have been researched for their anti-microbial properties with varying degrees of success.
The technology relates to honeybush tea extracts that have a bacteriostatic effect on the bacterial species Escherichia coli, Propionibacterium acnes, Pseudomonas aeruginosa and Staphylococcus aureus, while a fungistatic effect was shown against the growth of Candida albicans, which is a causative agent of common yeast infections in humans. In addition, the honeybush extract inhibited 55% of the growth of Botrytis cinerea, a pathogenic plant fungus that causes necrosis in white grapes.
The proof of concept has been shown in laboratory trials, but there is a need to evaluate the extract for commercial products.
It has a bacteriostatic effect on bacterial species:
- Escherichia coli
- Propionibacterium acnes
- Pseudomonas aeruginosa
- Staphylococcus aureus
- Botrytis cinerea
The applications are in the following:
- Cosmetic and food industries that require more “natural preservatives”.
- Pharmaceutical companies are looking for “natural” antimicrobial agents to be incorporated into ointments, lotions, soap,s etc.
- Activity against Streptococcus mutants also suggests an application in oral hygiene.