Natural Food Antimicrobials of Animal Origin

Arias-Rios, Elba Veronica; Cabrera-Díaz, E.; Márquez-González, Mayra; Castillo, Alejandro

doi:10.1007/978-1-4939-7556-3_4

Cited by 3 publications

(5 citation statements)

References 151 publications

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“…Antimicrobials originating from animals are primarily obtained from vertebrate sources. These animal‐derived antimicrobials, including lysozyme, lactoferrin, chitosan, lactoperoxidase, and ovotransferrin, have undergone extensive research and demonstrated effectiveness against various foodborne pathogens and spoilage microorganisms (Arias‐Rios et al., 2017; Gyawali & Ibrahim, 2014). The upcoming sections will delve into the mechanisms of naturally occurring animal‐derived antimicrobial agents found in dairy products, specifically lysozyme and milk‐based peptides.…”

Section: Potential Clean‐label Antimicrobials In Dairy Productsmentioning

confidence: 99%

Comprehensive review of clean‐label antimicrobials used in dairy products

Choi,

Bedale,

Chetty

et al. 2023

Comp Rev Food Sci Food Safe

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Consumers expect safe, healthy, natural, and sustainable food. Within the food industry, ingredient use is changing due to these consumer demands. While no single agreed‐upon definition of clean label exists, a “clean label” in the context of food refers to a product that has a simplified and transparent ingredient list, with easily recognizable and commonly understood components to the general public. Clean‐label products necessitate and foster a heightened level of transparency between companies and consumers. Dairy products are vulnerable to being contaminated by both pathogens and spoilage microorganisms. These microorganisms can be effectively controlled by replacing conventional antimicrobials with clean‐label ingredients such as protective cultures or bacterial/fungal fermentates. This review summarizes the perspectives of consumers and the food industry regarding the definition of “clean label,” and the current and potential future use of clean‐label antimicrobials in dairy products. A key goal of this review is to make the concept of clean‐label antimicrobial agents better understood by both manufacturers and researchers.

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Section: Potential Clean‐label Antimicrobials In Dairy Productsmentioning

confidence: 99%

Comprehensive review of clean‐label antimicrobials used in dairy products

Choi,

Bedale,

Chetty

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Cathelicidins and Histatins are also two groups of antimicrobial peptides in mammals, including humans [45]. Most of Cathelicidin peptides exhibit a broad spectrum of antimicrobial activity against Gram-positive and gram-negative bacteria, Fungi and enveloped viruses [46].…”

Section: Natural Antimicrobials From Animal Originmentioning

confidence: 99%

“…Lactoferrin possess many biological activities including immunemodulatory and anticarcinogenic effects and a wide spectrum of antimicrobial impacts not only against fungi, parasites and viruses but also foodborne pathogens such as L. monocytogenes, E. coli, Bacillus stearothermophilus, C. viridans, and Klebsiella spp. [43,46,49].…”

Section: Natural Antimicrobials From Animal Originmentioning

confidence: 99%

“…It has been reported that Gram-negative bacteria are resistant to lysozyme because their outer membrane so various strategies have been developed to widen their spectrum [51]. Lysozyme is commercially available as Lysozyme peptides powder (LzP) and can be used as a potential preservative in food products and also in milk and dairy products [46]. Lysozyme demonstrated bactericidal effect on Clostridium tyrobutyricum Strains [56].…”

Section: Natural Antimicrobials From Animal Originmentioning

confidence: 99%

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Food Preservation: Comprehensive overview of techniques, applications and hazards

et al. 2022

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Without food preservation, human life is in danger. Because there are many serious diseases transmitted through spoiled foods called foodborne diseases, like meningitis, diarrhea and cancer, and can be lead to long-lasting disability and death. Therefore, there had to be many ways to preserve food to prevent poisoning, illnesses, increase the shelf life of foods and maintain its nutritional values. Food preservation is a very sensitive issue and its' techniques can generally be divided into three categories: physical, chemical and biological. This paper aims to review the three main categories of food preservation methods. Definitions, types, applications, advantages and disadvantages of each category will be considered with emphasis on its' importance to the future of the food industry, antimicrobial activities and consumers' health. Chemical-based preservation methods' hazards will be discussed and possible side effects and diseases were mentioned. Biological preservation methods have been extensively reviewed with explanations of the natural antimicrobials from animal, microbial and plant origins. This review paper lists and discusses the three types of food preservation methods and focuses on, natural methods from different origins to maintain the quality and nutritional values of foods as well as extend their shelf life.

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“…Antimicrobials originated from animal sources are reported to disrupt permeability of the membrane, damage genetic material, and acidify cytoplasm, causing cell lysis Arias‐Rios et al. (2017). Different compounds show the various modes of action.…”

Section: Application Of Antimicrobials From Natural Sources For Ffp P...mentioning

confidence: 99%

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Rathod

Ranveer

Benjakul

et al. 2021

Comp Rev Food Sci Food Safe

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Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.

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Natural Food Antimicrobials of Animal Origin

Cited by 3 publications

References 151 publications

Comprehensive review of clean‐label antimicrobials used in dairy products

Comprehensive review of clean‐label antimicrobials used in dairy products

Food Preservation: Comprehensive overview of techniques, applications and hazards

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

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