Application of the essential oil of Ocimum Basilicum l. as a natural food conservative: antibacterial and nutraceutical potential

Preservatives of natural origin have been gaining prominence due to the demand for healthier foods. Essential oils (EOs) have been studied as promising alternatives to prevent the colonization of pathogenic microorganisms in food. The EO of Ocimum basilicum stands out because it is commonly used as a spice and because it contains different secondary metabolites with bioactive properties. In view of this, the research aims to carry out a narrative review to provide an up-to-date understanding of the antibacterial effect and nutraceutical properties of O. basilicum. The Pubmed, Web Of Science and Science Direct databases were used, selecting articles published between 2014 and 2024. Using inclusion and exclusion criteria, 18 articles were considered for the analysis of nutraceutical properties. When analyzing the Minimum Inhibitory Concentration, the O. basilicum EOs that had Estragole as the main component were more effective against different pathogens, including Staphylococcus aureus and Escherichia coli, and at lower concentrations. Regarding the nutraceutical potential, the most reported medicinal properties of O. basilicum are antidiabetic and antioxidant, which was mainly related to EOs rich in linalool. As a result, it was observed that EOs have antibacterial and antioxidant properties, making them beneficial in the fight against food degradation factors. O. basilicum, in addition to its preservative properties, contains nutrients and has medicinal activities that promote health, acting as a nutraceutical preservative that not only preserves food quality, but also offers health benefits to consumers.