The synergism of natural compounds in the pursuit of safe and healthier food

Abstract

Food producers apply modern processing techniques and use a variety of preservative additives to guarantee safe food and a longer shelflife. Regrettably many of these impact the sensory characteristics of the foodstuffs, such as colour, texture, and flavour, which can result in low consumer acceptance. Additionally, strategies used to reduce growth of spoilage and pathogenic bacteria are not selective enough and may inactivate also desired microbiota. Food is usually overdosed with antimicrobials that are supplemented 'just in case.' Consequently, food producers are searching for natural preservation methods that are not harmful to humans. Nature offers a wide spectrum of biologically active (phyto) chemicals that can be used as potential natural preservatives. Compounds with bacterial growth-limiting properties are detected in all parts of plants, including their leaves, flowers, fruits, roots, etc. These are mostly acids, alcohols, medium and long-chain organic acids, terpenic compounds, and their derivatives. This study focused on the effectiveness of plant extracts, i.e., synergism between terpenoids and medium chain fatty acids in cured cooked meat. Bacterial strains that were tested include typical members of the spoilage microflora in vacuum (Lactobacillus curvatus) and MA-packed meats (Brochothrix thermosphacta). These were isolated and identified in a separate study. L. curvatus was observed to be very resistant against either terpenoids or fatty acids when used separately, whereas its growth was strongly inhibited when both chemicals were combined. Growth of B. thermosphacta was significantly inhibited when antimicrobial compounds were solely applied, whereas a blend of terpenoids and fatty acids showed an almost bactericidal effect.

Cell envelope disruption of E. coli Exposed to ϵ‐polylysine by FESEM and TEM technology

“…A trend for ‘Green consumerism’ also increased consumers' demands for natural antimicrobial compounds instead of chemical preservatives (Szczepaniak et al . ; Imran et al . ; Lucera et al .…”

“…Numerous outbreaks of food safety were partially resulted from the excess or unreasonable usage of food additives ('95; Matteucci et al 2008;e.g., nitrite intoxication;'97), therefore brought the necessity for alternative methods in preventing the growth of various microorganisms in food products (Chang et al 2010). A trend for 'Green consumerism' also increased consumers' demands for natural antimicrobial compounds instead of chemical preservatives (Szczepaniak et al 2011;Imran et al 2012;Lucera et al 2012). e-Polylysine (e-PL) is generally recognized as safe and outstanding alternative to the current use of preservatives in food industry, the main reasons are following: (1) e-PL is a cationic isopeptide produced by aerobic fermentation (Yoshida and Nagasawa 2003); (2) e-PL has broad antimicrobial spectra against both gram-negative and gram-positive bacteria (Geornaras et al 2007), yeasts, and molds ('84); (3) e-PL is better water-soluble and highly stable in foods during processing; and (4) e-PL is nontoxic and safe for humans and the environment (Hiraki et al 2003).…”

Antimicrobial Edible Apple Films Inactivate Antibiotic Resistant and Susceptible Campylobacter jejuni Strains on Chicken Breast

“…Antimicrobial compounds have been found in various parts of plants. These compounds provide an alternative to traditional antimicrobial supplements (Szczepaniak and others 2011). Because both resistant and sensitive bacteria pose a threat to human health, public awareness of the problems associated with the overuse and misuse of antibiotics may make natural antimicrobial‐containing edible films an appealing addition to the armamentarium available to consumers, physicians, and veterinarians seeking natural alternatives for safe food.…”

Antagonistic activity of Thymus vulgaris extracts against Vibrio species isolated from seafoods

“…The sensitivity of microorganisms to thyme oil has been reported by Girova et al (2010). More so, the susceptibility of thymol, which is the most important constituent of thyme oil, has been examined by Snoussi et al (2008), Rivas et al (2010), Schirmer and Langsrud (2010) and Szczepaniak et al (2011).…”