Applications of Fruit Polyphenols and Their Functionalized Nanoparticles Against Foodborne Bacteria: A Mini Review

Abstract

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.

A review on the fruit components affecting uric acid level and their underlying mechanisms

“…Polyphenols are one of the most abundant and widely distributed natural products in plants. They are indispensable parts of the diet and have antibacterial (Kumar et al, 2021), antiinflammatory (Luczkiewicz et al, 2014), antithrombotic (Gaspar et al, 2019), and antiviral effects (Besednova et al, 2021).…”

Eco-Friendly Rice Straw Paper Coated with Longan (Dimocarpus longan) Peel Extract as Bio-Based and Antibacterial Packaging

“…This is due to the specific antibacterial action on Gram-positive bacteria. The ability of gallic acid, ellagic acid and (−)-epicatechin on the disruption of the molecular structure of S. aureus cell, could be one of the possible factors that contribute to their antimicrobial activities [7]. The use of natural essential oils of clove, cinnamon and oregano coating on paper packaging materials has been reported, but they did not prevent the growth of Gram-positive bacteria (B. cereus, S. aureus, Listeria monocytogenes and Enterococcus faecalis,) [32].…”

“…These phenolic compounds are known for their antioxidant, antimicrobial and anti-inflammatory activities [6]. The potential application and benefits of antimicrobial agents found in different botanical extracts have been highlighted in the recent reviews [6,7]. The main sources of phenolic compounds are fruits, vegetables and woody vascular plants [5][6][7].…”

“…The potential application and benefits of antimicrobial agents found in different botanical extracts have been highlighted in the recent reviews [6,7]. The main sources of phenolic compounds are fruits, vegetables and woody vascular plants [5][6][7]. Natural phenolic compounds play an important role as antibacterial agents to inhibit the growth of bacteria.…”

“…Natural phenolic compounds play an important role as antibacterial agents to inhibit the growth of bacteria. To overcome the potential risk of synthetic compounds, plant extracts have been extensively studied as alternative bioactive compounds having antimicrobial activity [6,7].…”