Characterization of Natural Antimicrobials in Food System

Abstract

There has been a rising interest in using natural antimicrobial compounds in food industry due to current trend of giving value to natural and renewable resources. These antimicrobials provide new modalities to ensure microbial safety and extend the shelf-life of foodstuffs. Natural antimicrobials can be directly added into the food, but several efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Some different ways such as, dipping, spraying, and coating treatment of food are currently applied to product before packaging considered as valid options. The present paper aims to review the use of natural compounds to control microbiological and physicochemical shelf life of major food categories such as, meat, fish, dairy-based products, fruit and vegetables, and cereal-based products.

Phytochemical screening and in vitro evaluation of antioxidant and antibacterial activities of Teucrium trifidum crude extracts

“…Phytochemicals present in plants exhibit health beneficial bioactivities including antioxidant ( Lorenzo et al., 2018 ) and antimicrobial activities ( Mahmud and Khan, 2018 ). Due to their antioxidant and antimicrobial function, plants can potentially be used as natural preservatives for meat and meat products.…”

Natural protective agents and their applications as bio-preservatives in the food industry

“…Terpenoids have high antimicrobial activity (Pisoschi et al, 2018). The constituents in EOs are the following groups: terpenes and terpenoids that are more effective to G + bacteria (Mahmud and Khan, 2018). G − bacteria's resistance is due to the presence of an outer membrane of lipopolysaccharide around the cell wall (Tongnuanchan and Benjakul, 2014).…”

“…Owing to the extensive use of these substances, bacteria have become resistant, and consumers are looking for natural products with nonchemical preservatives, so there is a need to find natural preservatives (Amiri et al, 2021a;Mahmud and Khan, 2018;Pisoschi et al, 2018;Rai et al, 2016). With regard to these needs, biopreservation, super chilling, and active packaging were Italian Journal of Food Science, 2021; 33 (SP1) Amiri S et al or put into packaging because the latter is beneficial (Aziz and Karboune, 2018;Mahmud and Khan, 2018;Bai-Ngew et al, 2021;Sohrabpour et al, 2021). All herbal essential oils (EOs) and extracts have an inhibitory effect against viruses, bacteria, fungi, oxidative corruption, and insects (Xing et al, 2012).…”

“…Various herbal and spice antimicrobial agents are used to eliminate foodborne microorganisms such as Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella, and to enhance the quality of different foods. The most common sources of EOs of clove, cinnamon, oregano, citrus, garlic, coriander, parsley, lemongrass, sage, rosemary, and vanillin are antimicrobial and antioxidant agents that are used in bioactive packaging of foods (Gonelimali et al, 2018;Mahmud and Khan, 2018).…”

“…BACs are ribosomally synthesized proteins or peptides from certain bacteria. BACs are efficient against antibiotic-resistant pathogens such as S. aureus and Enterococcus faecalis without showing toxicity (Ahmad et al, 2017;Amiri et al, 2021c;Mahmud and Khan, 2018). LAB produces a diversity of antifungal compounds and may be used as a bio-protective without changing the organoleptic characteristics.…”