The Use of Plant Antimicrobial Compounds for Food Preservation

Hintz, Tana; Matthews, Karl K.; Di, Rong

doi:10.1155/2015/246264

Cited by 183 publications

(143 citation statements)

References 62 publications

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“…Many researchers pointed out that antimicrobial peptides demonstrated activity against several food-borne pathogens, and therefore, can help in the food preservation (Elayaraja et al 2014;Hintz et al 2015;Kraszewska et al 2016). Antimicrobial products such as antimicrobial proteins or peptides secreted from animals, plants and bacteria are employed for food preservation.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

et al. 2016

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Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

et al. 2016

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“…Natural antimicrobial agents as an alternative preservative to replace the commercially available chemical preservatives to ensure the safety of food when compared to synthetic or commercially available chemicals (Del Nobile, Lucera, Costa, & Conte, ; Hintz, Matthews, & Di, ). The results of antimicrobial activity of different concentrations (0.5%, 1%, 1.5%, 2%, and 2.5%) of BRARP extract against foodborne and spoilage bacteria which are of crucial importance in the safety of meat and meat products, using the disc diffusion method are depicted in Table .…”

Section: Resultsmentioning

confidence: 99%

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Chelliah

Saravanakumar

Barathikannan

et al. 2019

J Food Process Preserv

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This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography‐mass spectrometry (GC‐MS) and computer‐based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used as an in vivo model for chemotaxis and colonization in the intestinal lumen of the worm. The 1,2‐benzenedicarboxylic acid was the major bioactive compound revealed by the molecular docking method. The C. elegans model shows that extract was not cytotoxic; however, shows beneficial effect by reducing the E. coli O157 population in the gut of worm. The 2% BRARAP samples maintained significantly lower values (p < .05) for all quality attributes compared to control throughout storage. Thus, 2% of BRARP could be used as an effective natural antimicrobial agent for improving the microbiological safety of beef. Practical applications With the increasing demand for natural ingredients as an alternative to synthetic antimicrobial agents or preservative in food processing, the quest for innovative newer bioactive compounds is increasing. Recently, few researchers have explored the potential of using BRARP, a natural extract as an effective antimicrobial for controlling foodborne pathogens. The results of the present investigation explore the antimicrobial efficacy of BRARP in raw beef meat. The results suggested that BRARP can reduce the meat spoilage losses and maintain the shelf life in all quality attributes, and thus it can be used as a natural antimicrobial agent in the meat industry.

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“…27 Essential oil is the most important phytochemical that can be used in food preservatives. 28 Essential oils have volatile properties and sweet-smelling substance with an oily consistency which normally formed by plants. They can be extracted from different part of plants such as flowers, seeds, leaves, etc.…”

confidence: 99%

Review on methods for preservation and natural preservatives for extending the food longevity

Sharif

Mustapha

Jai

et al. 2017

Chem. Eng. Res. Bull.

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Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products" shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.

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The Use of Plant Antimicrobial Compounds for Food Preservation

Cited by 183 publications

References 62 publications

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Review on methods for preservation and natural preservatives for extending the food longevity

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