Plant antimicrobial polyphenols as potential natural food preservatives

Chibane, Lynda Bouarab; Degraeve, Pascal; Ferhout, Hicham; Bouajila, Jalloul; Oulahal, Nadia

doi:10.1002/jsfa.9357

Cited by 294 publications

(170 citation statements)

References 234 publications

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“…Pine bark extract at 1% concentration was the most effective against the growth of pathogens after 9 days of storage. Apart from the above studies, there were several experiments on the application of plant phenolic extracts as antimicrobials in various foods (these studies have recently been summarized by Bouarab Chibane et al [62]).…”

Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.

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Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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“…Obtained plant extracts could be used for functional food production, but also in other spheres of food industry, as colorants, preservatives and other different kind of additives [ 22 , 23 ]. Furthermore, plant extracts could be further preserved by encapsulation methods for controlled release of BACs [ 24 ] in food industry [ 25 ], but in other industries as well, such as cosmetics [ 26 ] or agriculture [ 27 ], and in various fields of pharmaceutical industry and medicine due to plants’ natural biological properties [ 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment

et al. 2020

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The objective of this study was to evaluate the potential of green solvents for extractions of bioactive compounds (BACs) and essential oils from wild thyme (Thymus serpyllum L.) using theoretical and experimental procedures. Theoretical prediction was assessed by Hansen solubility parameters (HSPs) and conductor-like screening model for realistic solvents (COSMO-RS), to predict the most suitable solvents for extraction of BACs. An experimental procedure was performed by nonthermal technology high voltage electrical discharge (HVED) and it was compared with modified conventional extraction (CE). Obtained extracts were analyzed for chemical and physical changes during the treatment. Theoretical results for solution of BACs in ethanol and water, as green solvents, were confirmed by experimental results, while more accurate data was given by COSMO-RS assessment than HSPs. Results confirmed high potential of HVED for extraction of BACs and volatile compounds from wild thyme, in average, 2.03 times higher yield of extraction in terms of total phenolic content was found compared to CE. The main phenolic compound found in wild thyme extracts was rosmarinic acid, while the predominant volatile compound was carvacrol. Obtained extracts are considered safe and high-quality source reach in BACs that could be further used in functional food production.

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“…The hydroxyl group of phenolic compounds and some compounds known as constituents of essential oils, such as thymol, carvacrol, limonene, eugenol and cinnamaldehyde, can interact with the cell membrane of bacteria by hydrogen bonding. This interaction of these compounds with bacterial cell membranes can cause the disruption of the membrane structure, which induces loss of cellular content (Di Pasqua et al ., ; Alvarez‐Martinez et al ., ; Bouarab Chibane et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

Cai

Miao

Yue

et al. 2018

Int J of Food Sci Tech

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The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL À1 , and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL À1 , respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris. After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS-PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris-related spoilage in the fruit juice/beverage industry.

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Plant antimicrobial polyphenols as potential natural food preservatives

Cited by 294 publications

References 234 publications

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment

Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

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