Effect on food-related pathogens and chemical fingerprint of regional recipes of Baharat, a traditional Middle Eastern spice blend

For centuries, herbs and spices have been used alone or in combination as flavor enhancers, medicinal remedies, and natural preservatives. The presence of a wide range of bioactive agents with promising antimicrobial activity has attracted great attention due to their potential application as natural food preservatives. The aim of this study was to investigate the antibacterial effects against food-related pathogens of extracts obtained from Baharat, traditional spice blends widely used in the Middle Eastern cuisine, prepared using some main components (cloves, black pepper, cinnamon, allspice) and supplementing with further herbs/spices (cumin, ginger, red pepper, garlic, mint, turmeric, and black dry lime) known as promising antibacterial agents. Four different traditional spice blends (Mix1-4) were extracted with EtOH:H2O (3:7 v/v). Among tested mixtures, Mix2 and Mix4 showed strong antibacterial effect against Gram-positive bacteria (MIC = 0.390 and 3.125 mg/mL against Staphylococcus aureus and Listeria monocytogenes, respectively) and a good inhibition against Enterococcus faecalis (MIC = 12.5 and 6.25 mg/mL for Mix2 and Mix4, respectively). Mix4 showed good inhibitory activity against Gram-negative bacteria (MIC = 6.25 mg/mL for Salmonella Typhimurium). Mix2 and Mix4 exhibited mild bactericidal activity (MBC 50–200 mg/mL) against Gram-positive bacteria. Metabolomic analysis of Mix2 and Mix4 revealed the presence of 123 metabolites, including phenolic acids, flavonoids, piperamides, limonoids, and organosulfur compounds. Twelve trace elements were found to be within the limits set by regulatory agencies. Baharat showed promising antibacterial properties due to their rich content in bioactive agents and should be considered as potential natural antimicrobials for food preservation.