An overview of natural antimicrobials role in food

Pisoschi, Aurelia Magdalena; A, Pop; Georgescu, Cecilia; Turcuş, Violeta; Oláh, Neli-Kinga; Máthé, Endre

doi:10.1016/j.ejmech.2017.11.095

Cited by 390 publications

(257 citation statements)

References 161 publications

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“…This causes lessening of pH gradient around the cell membrane, followed by the removal of ATP and finally microbial cell death. The general affected membrane functions are the uptake of nutrients and enzyme working (Pisoschi et al ., ). In addition, AMA of polyphenols is dependent on their concentrations (Dey et al ., ).…”

Section: Antimicrobial Potential Of Pomegranate Peelsmentioning

confidence: 97%

Antimicrobial potential of pomegranate peel: a review

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

107

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Pomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30-40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including effectiveness against pathogenic microorganisms. PoP has shown a broad spectrum antimicrobial activity (AMA) of PoP against both Gram-positive and Gram-negative bacteria. It also presented promising AMA against antibiotic resistant microbial strains such as methicillin-resistant Staphylococcus aureus. The high levels of polyphenols, particularly punicalagin and ellagic acid, present in PoP have been responsible for its antifungal properties. PoP is effective against many fungi including both pathogenic (Aspergillus flavus) and opportunistic pathogens. These activities of PoP may be exploited as a phytomedicine for humans, in order to eliminate the use of antibiotics and reducing their cost. This review provides collective up-to-date information on the efficacy of plant-derived AMA of PoP.Pomegranate peel antimicrobial activity B. Singh et al. 960

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Section: Antimicrobial Potential Of Pomegranate Peelsmentioning

confidence: 97%

Antimicrobial potential of pomegranate peel: a review

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

107

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“…Natural antimicrobial agents for foodstuffs which are processed under minimal thermal conditions (including meat and poultry meat products) are very attractive alternative against chemical preserve agents. The use of natural antimicrobial agents together with innovative packaging food technologies is ideal for elimination of food spoilage (Pisoschi et al, 2018). Natural antimicrobial agents include organic acids and their salts, nisin and other bacteriocins, various active components of microbiological or animal origin, vegetable essential oils, phenolic compounds and components of smoke (Yusuf, 2018).…”

Section: Biopreservation and Natural Antimicrobialsmentioning

confidence: 99%

“…The direct additive agents with bacteriosinogenic properties such as nizin, enterocyn and lacticin into row meat and meat is an alternative of protective cultures of microorganisms. It is known that these drugs are effective against a wide range of pathogenic bacteria and damage microorganisms, but their use is often limited by low volumes of their production, high prices, and thus low availability to be used at meat processing enterprises (Pisoschi et al, 2018).…”

Section: Biopreservation and Natural Antimicrobialsmentioning

confidence: 99%

“…It should be emphasized that the use of essential oils and other extracts of spices and herbs as natural fresh preservatives of row meat has its limitations. First of all, effective antimicrobial dosages might exceed the level of organoleptic perception due to the possible changes in taste (Yusuf, 2018;Pisoschi et al, 2018).…”

Section: Biopreservation and Natural Antimicrobialsmentioning

confidence: 99%

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Analysis of contemporary meat and meat products’ processing methods

Родіонова

Paliy

2019

J. Vet. Med. Biotechnol. Biosafety

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

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“…Potassium sorbate at large dosages can cause headaches and chest pain, and after long‐term use may even cause DNA damage (Mamur, Yuzbasioglu, Unal, & Yılmaz, ; Negi, ; Chaleshtori, Arian, & Chaleshtori, ). However, natural antimicrobial agents from sources like plants, animals, and microorganisms having the ability to ensure food safety due to their antimicrobial activity (Pisosch et al, ). So, there has been a great deal of interest in developing safer antibacterial agents for food use, with a particular interest in the investigation of natural compounds.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness

Zhao

Liu

2019

Journal of Food Safety

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In this study, we investigated the antibacterial activity of hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex (HBA/M‐β‐CD) and researched its antibacterial mechanism against Staphylococcus aureus and Enterobacter sakazakii. The result showed that bacteria had different sensitivities to HBA/M‐β‐CD with diameters of inhibition zones ranging from 7.8 ± 0.5 to 14.8 ± 0.7 mm and minimum inhibitory concentration (MIC) values from 16.25 to 65.00 μg/mL. Among these bacteria, S. aureus (G(+)) and E. sakazakii (G(−)) were most sensitive to HBA/M‐β‐CD, and MIC value is 16.25 and 32.50 μg/mL, respectively. Also, HBA/M‐β‐CD had potential inhibition effect on the bacterial growth of S. aureus and E. sakazakii. Moreover, the treatment with HBA/M‐β‐CD led to a release of cell contents into the culture medium, indicating damage to the plasma membrane. Scanning electron microscopy revealed permeabilization of S. aureus membranes, and shrinkage and roughening of E. sakazakii cells. HBA/M‐β‐CD also reduced the activity of succinate dehydrogenase (SDH) in bacterial cultures, indicating that HBA/M‐β‐CD interfere key enzyme metabolism. Practical Applications In the actual food system of western‐style ham sausage, HBA/M‐β‐CD revealed a great antibacterial effect to control the total bacteria count, and could stabilize the pH value. The result provided the theoretical and practical basis for the application of HBA/M‐β‐CD in foods.

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An overview of natural antimicrobials role in food

Cited by 390 publications

References 161 publications

Antimicrobial potential of pomegranate peel: a review

Antimicrobial potential of pomegranate peel: a review

Analysis of contemporary meat and meat products’ processing methods

Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness

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