{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:38:32Z","timestamp":1787585912662,"version":"build-2736575974"},"reference-count":53,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2021,7,11]],"date-time":"2021-07-11T00:00:00Z","timestamp":1625961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"APVV","award":["This work was supported by the grant APVV SK-BY-RD-19-0014 \u201cThe formulation of novel compositions and properties study of the polysaccharides based edible films and coatings with an-timicrobial and antioxidant plant additives.\u201d"],"award-info":[{"award-number":["This work was supported by the grant APVV SK-BY-RD-19-0014 \u201cThe formulation of novel compositions and properties study of the polysaccharides based edible films and coatings with an-timicrobial and antioxidant plant additives.\u201d"]}]},{"name":"VEGA","award":["This work has been supported by the grants of the VEGA no. 1\/0180\/20."],"award-info":[{"award-number":["This work has been supported by the grants of the VEGA no. 1\/0180\/20."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>The aim of this study was to analyze the chemical composition and biological and antibiofilm activity of the essential oil (EO) of Thymus serpyllum with the use of a MALDI-TOF MS Biotyper. The main compounds of the EO were thymol, 18.8%; carvacrol, 17.4%; o-cymene, 15.4%; and geraniol, 10.7%. It was found that free-radical scavenging activity was high. The highest antimicrobial activity was observed against Pseudomonas aeruginosa, Salmonella enteritidis, and biofilm-forming bacteria. The changes in the biofilm structure after T. serpyllum EO application confirmed the inhibitory action and the most pronounced effect was observed on Bacillus subtilis biofilm. The antifungal activity of the vapor phase was the most effective against Penicillium crustosum. T. serpyllum should be a suitable alternative to synthetic antioxidants as well as antimicrobials. The EO of T. serpyllum can be used in the vapor phase in the storage of root vegetables as well as a growth inhibitor of Penicillium on bread.<\/jats:p>","DOI":"10.3390\/plants10071416","type":"journal-article","created":{"date-parts":[[2021,7,12]],"date-time":"2021-07-12T00:23:36Z","timestamp":1626049416000},"page":"1416","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1203-4115","authenticated-orcid":false,"given":"Lucia","family":"Galovi\u010dov\u00e1","sequence":"first","affiliation":[{"name":"Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Petra","family":"Borotov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"},{"name":"AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Veronika","family":"Valkov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"},{"name":"AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nenad L.","family":"Vukovic","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7222-7245","authenticated-orcid":false,"given":"Milena","family":"Vukic","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6306-8374","authenticated-orcid":false,"given":"Margarita","family":"Terentjeva","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene, Latvia University of Life Sciences and Technologies, K. Helma\u0146a iela 8, LV-3004 Jelgava, Latvia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3799-4390","authenticated-orcid":false,"given":"Jana","family":"\u0160tef\u00e1nikov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7274-6210","authenticated-orcid":false,"given":"Hana","family":"\u010e\u00faranov\u00e1","sequence":"additional","affiliation":[{"name":"AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0153-4624","authenticated-orcid":false,"given":"Przemys\u0142aw \u0141ukasz","family":"Kowalczewski","sequence":"additional","affiliation":[{"name":"Department of Food Technology of Plant Origin, Pozna\u0144 University of Life Sciences, 31 Wojska Polskiego St., 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4460-0222","authenticated-orcid":false,"given":"Miroslava","family":"Ka\u010d\u00e1niov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"},{"name":"Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza St. 4, 35601 Rzeszow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.seppur.2017.01.055","article-title":"Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques","volume":"179","author":"Bugarski","year":"2017","journal-title":"Sep. Purif. Technol."},{"key":"ref_2","first-page":"101978","article-title":"Review of Ethnobotanical, Phytochemical, and Pharmacological Study of Thymus serpyllum L.","volume":"2015","year":"2015","journal-title":"Evid Based Complement Alternat. 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