Application of natural antimicrobials in food preservation: Recent views

Batiha, Gaber El‐Saber; Hussein, Diaa E.; Algammal, Abdelazeem M.; George, Toyosi T.; Jeandet, Philippe; Al-Snafi, Ali Esmail; Tiwari, Achyut; Pagnossa, Jorge Pamplona; Lima, Clara Mariana Gonçalves; Thorat, Nanasaheb D.; Zahoor, Muhammad; El‐Esawi, Mohamed A.; Dey, Abhijit; Alghamdi, Saad; Hetta, Helal F; Cruz‐Martins, Natália

doi:10.1016/j.foodcont.2021.108066

Cited by 162 publications

(99 citation statements)

References 171 publications

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“…Bioactive compounds have been highly documented in the literature for food preservation, e.g., the biomolecules present in essential oils from plants, herb extracts, peptides and enzymes, as shown in Table 1. Although the use of natural preservatives has received increasing interest, some negative effects may occur, such as the degradation of antimicrobial agents and interaction with food matrix components, as well as undesirable effects on organoleptic properties [4,25,26]. Nanotechnology is one of the alternatives for delivering natural preservatives in food.…”

Section: Importance Of Natural Antimicrobialsmentioning

confidence: 99%

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

2021

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Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.

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Section: Importance Of Natural Antimicrobialsmentioning

confidence: 99%

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

2021

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“…In the case of European Union, EFSA will issue an opinion on the safety of the proposed substances and its intended use. All of this process, which starts by applying and providing well documented scientific evidence about the safety and the benefits of this specific substance that will be used is time consuming and costly [ 27 , 220 , 221 ]. Hence, this is a limitation that has to be addressed by the meat industry.…”

Section: Regulations Limitations and Future Perspectivesmentioning

confidence: 99%

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Papadochristopoulos

Kerry

Fegan

et al. 2021

Foods

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Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

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“…They are not popular due to poor commercial adaptability, which is actively being researched and improved upon. Encapsulation of NAMAs in edible films can effectively check microbial growth in foods and enhance the keeping quality of food [7]. NAMAs are incorporated in matrixes formed by biopolymers like cellulose, chitosan, pectin, starch, gellan gum, xanthine, alginate, carrageenan, agar and kefiran for use in biodegradable packaging systems that are active [8,9].…”

Section: Introductionmentioning

confidence: 99%

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Punia

Chaudhary

Thakur

et al. 2021

Foods

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Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

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Application of natural antimicrobials in food preservation: Recent views

Cited by 162 publications

References 171 publications

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

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