## 1 Introduction  
Pathogenic biofilms pose a serious threat to public health, as many food poisoning outbreaks have been associated with their formation. The development of biofilms by bacteria is a self-protection growth pattern and a complex process, including the following stages: initial attachment, irreversible attachment, biofilm development, biofilm maturation, and biofilm dispersion [1, 2]. Specifically, biofilm formation develops when free planktonic cells adhere to a substrate, begin to replicate, and establish a cell-to-cell communication called quorum sensing (QS) and response, which allows them to be more resistant/tolerant to all kinds of stress conditions, including antibiotics and disinfectants. QS is also involved in -virulence gene expression [1; 2]. Biofilms can be mono-species but usually are multi-species, some of which are beneficial for the food industry, e.g., in fermented food production, but, most often, biofilms cause food contamination and spoilage [3] that can occur at any stage of the food processing chain, from food production to consumption, and can also occur due to cross-contamination from the processing environment. These disturbances not only constitute a major financial loss to the food industry, but may also affect the health of consumers by compromising food safety. At the same time, the emergence of inherited antimicrobial resistance remains one of the greatest public health challenges and the formation of biofilm has been postulated as a mechanism by which microbes resist antimicrobial agents, rendering already used disinfectants ineffective. As a result, bacteria survive, grow, and cause serious infections [4]. Antibiotic resistance is on the rise, as is the tolerance of biofilm-embedded cells (even in the planktonic state), prompting researchers to look for new and more effective methods of eliminating pathogenic biofilms. Chemicals may be detrimental to the environment; therefore, the discovery of new non-harmful substances with antimicrobial activity is really important [4]. The medicinal properties of plants have been known since ancient times. The essential oils (EOs), plant extracts, and by-products of the distillation of certain aromatic plants have significant antimicrobial properties [5; 6]. Therefore, in recent years, natural antimicrobials have emerged as alternatives, among which are plant-derived EOs, in addition to the positive consumers' perception, in contrast to chemical preservatives, especially in food and pharmaceutical industry applications. Plant-based EOs and extracts are primarily composed of a variety of bioactive and volatile compounds at distinct concentrations. EOs and plant extract compositions vary among plant species, the plant parts used for the extraction of the bioactive compound, the extraction method, the climate, the time of harvesting, and the cultivation conditions [7]. However, it is important to note that the EO represents only a minor fraction of the plant. A significant portion of the plant biomass, termed \"solid waste\", remains after the recovery of EO during the distillation process. This residual material is rich in polyphenic compounds, which have potential applications as antimicrobial or antioxidant agents. For example, [PERSON] and [PERSON] [8] detected flavonoids in the aerial parts of the herb _Satureja_ spp. These polyphenols could be valuable for further investigation, as they may provide additional antimicrobial properties or enhance the antimicrobial activity of plant extracts, contributing to sustainable and comprehensive use of aromatic plants in both the food and pharmaceutical industries. Exploring the bioactivity of such compounds could lead to the development of new natural antimicrobial agents, thus maximizing the use of plant resources beyond EO extraction. Flavonoids, flavonoid glycosides, and phenolic acids may be fractionated and recovered from aromatic plants by successive extractions with organic solvents.