Phytochemicals as Anti-microbial Food Preservatives

Tajkarimi, Mehrdad; Ibrahim, Salam A.

doi:10.1007/978-94-007-3926-0_7

Cited by 9 publications

(15 citation statements)

References 99 publications

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“…The use of natural antimicrobials as phytochemicals is organic acids, essential oils, or plant extracts and could be a good alternative to ensure food safety [6]. To inactivate or inhibit the growth of spoilage and pathogenic microorganisms during preservation of food, there are several processing techniques used including the use of chemical preservatives and synthetic antimicrobials [5]. However, these techniques have not been considered natural antimicrobial agents in food preservation.…”

Section: Commonly Used Methods Of Treating Plant Foodsmentioning

confidence: 99%

“…These phytochemicals are mixtures of several components, including phytophenolics in herbs and spices, phenolics, lavonoids and acids in fruits and glucosinolates in cruciferous vegetables (mustard) [5]. As shown in Table 1, Rubus (cloudberry and raspberry) extracts have antimicrobial efects against food spoilage and poisoning bacteria [21].…”

Section: Phytochemical and Secondary Metabolites Present In Plant Foodsmentioning

confidence: 99%

“…The potential use of plant extracts as natural antimicrobial agents in food preservation forms the basis for many applications such as grape seed or rosemary extracts that have been used as food preservatives [22]. Researchers reported that grape extracts of Riesling Vitis vinifera L. grapes showed strong preservative efects against some of the Gram-positive food-borne pathogens [5]. The alkaloids, steroids, tannins, lavonoids, saponins and gly-…”

Section: Phytochemicals As Natural Preservatives and Antimicrobialsmentioning

confidence: 99%

“…Lately, there are many investigations on plant "antimicrobial," "antiviral," or "antibacterial" efects [1]. In addition, phytochemicals are some of the most important natural preservation structures to reduce and inhibit pathogenic microorganism growth and preserve the overall quality of food products [5]. These antimicrobials can protect food products, extending the shelf life naturally [5].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, phytochemicals are some of the most important natural preservation structures to reduce and inhibit pathogenic microorganism growth and preserve the overall quality of food products [5]. These antimicrobials can protect food products, extending the shelf life naturally [5]. Chilling, fermentation, freezing, acidiication, nutrient restriction, water activity reduction, synthetic antimicrobials and pasteurization have been used in food preservation technology and phytochemicals such as lavonoids, polyphenols, anthocyanins and carotenoids are also used to preserve and control microbial spoilage in foods traditionally [6].…”

Section: Introductionmentioning

confidence: 99%

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Phytochemicals in Fruits and Vegetables

Öz¹,

Kafkas²

2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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Fruits and vegetables are the most important sources of phytochemicals. Phytochemicals use for both human diets and natural antimicrobial agents in food preservation. Their beneits for health are mainly due to high antioxidant activity. Antimicrobials of plant origin are known as secondary metabolites that could play a role not only individually or jointly against food-borne pathogens but also contribute to food lavor. Phytochemicals have a strong efect on control and prevention of natural spoilage processes and growth of microorganisms, including pathogens causing food safety issues. Microorganisms are always associated with harvested plants and slaughtered animals, the basic unprocessed materials of the food industry. Since foods consumed by humans undergo several processing treatments, it is important to understand the efect of such treatments on the phytochemical composition of foods.

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Section: Commonly Used Methods Of Treating Plant Foodsmentioning

confidence: 99%

Section: Phytochemical and Secondary Metabolites Present In Plant Foodsmentioning

confidence: 99%

Section: Phytochemicals As Natural Preservatives and Antimicrobialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Phytochemicals in Fruits and Vegetables

Öz¹,

Kafkas²

2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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Exploration of bioactive compounds from Olea dioica in Western Ghats of Karnataka using GC–MS

Krishnappa,

Karthik,

Pratap

et al. 2024

3 Biotech

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Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

Thery

Lynch

Arendt

2019

Comp Rev Food Sci Food Safe

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A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.

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Phytochemicals as Anti-microbial Food Preservatives

Cited by 9 publications

References 99 publications

Phytochemicals in Fruits and Vegetables

Phytochemicals in Fruits and Vegetables

Exploration of bioactive compounds from Olea dioica in Western Ghats of Karnataka using GC–MS

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

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