Biopreservatives as Agents to Prevent Food Spoilage

Mani‐López, Emma; Palou, Enrique; López‐Malo, Aurelio

doi:10.1016/b978-0-12-811515-2.00008-1

Cited by 14 publications

(13 citation statements)

References 130 publications

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“…In another perspective, there is a trend in the preference of consumers to choose fresh, preservative free, and less processed foods, which makes the research on natural antimicrobials relevant in order to replace current antimicrobials, while ensuring food safety. For this purpose, bio-preservatives such as essential oils, enzymes and microorganisms among others have been studied [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture

et al. 2020

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The interest in lactic acid bacteria, including Lactobacillus plantarum NRRL B-4496, has increased in recent years as biopreservatives, due to the production of secondary metabolites capable of inhibiting pathogenic bacteria. The objectives of this study were to evaluate the antimicrobial activity, cytotoxicity and the anti-inflammatory response of L. plantarum NRRL B-4496 cell-free supernatant (CFS). Furthermore, the CFS was fractionated by size exclusion chromatography using Sephadex G-25, and a minimal inhibitory volume test was determined against a panel of pathogenic bacteria. The cytotoxicity and the inflammatory activities of the fractions were evaluated using the human-derived THP-1 cell line. Results of this study indicates that CFS of L. plantarum NRRL B-4496 possesses antimicrobial protein compounds against the pathogen Listeria monocytogenes and showed no toxicity nor a pro-inflammatory response to human macrophages. The obtained results contribute to the development of novel bio-preservatives, L. plantarum cell-free supernatant or its fractions, with a potential use in the food industry.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture

et al. 2020

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“…Bacteria (Gram-positive and Gram-negative) produce several interesting substances of protein structure, with bactericidal or bacteriostatic action, called bacteriocins, which act competitively for the same ecological position, or nutrient pool, with closely related microorganisms, and mainly with Gram-positive bacteria [ 120 , 121 , 122 ]. These substances are used by bacteria as a defense against other threatening microorganisms [ 123 ]. Anti-viral and anti-fungal properties can also be caused by some bacteriocins [ 124 ].…”

Section: Antimicrobial Effects Of Metabolites Of Lactic Acid Bactementioning

confidence: 99%

“…Various factors affect the production of bacteriocins, including environmental factors, temperature, and pH. Temperature 30–37 °C and pH 5.0–8.0 are the optimum conditions in which bacteriocins are usually developed [ 123 , 128 ]. The reduced effectiveness of bacteriocins can be attributed to the development of resistance by certain pathogenic microorganisms, to their interaction, inactivation, or even to their binding to a variety of food ingredients, as well as to their random distribution in the food [ 137 ].…”

Section: Antimicrobial Effects Of Metabolites Of Lactic Acid Bactementioning

confidence: 99%

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Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

et al. 2020

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Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

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“…However, as aforementioned, algae are rich in bioactive compounds such as alkaloids, terpenoids, polysaccharides, pigments, cyclic peptides, phenols, lipid, and vitamins [ 20 ], many of which show antimicrobial and anti-biofilm properties that have been successfully tested against some of the common food pathogens. For this reason, compounds obtained from marine algae that show antimicrobial capabilities could be used alternatively, since their use would be doubly advantageous, both to mitigate microbial contamination in food and to replace certain synthetic additives, increasing the attractiveness of the products to consumers, their value and being healthier since synthetic preservatives could be replaced [ 20 , 26 ].…”

Section: Microbial Contamination In Food Industrymentioning

confidence: 99%

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Silva

Lourenço-Lopes

et al. 2020

Antibiotics

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The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.

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Biopreservatives as Agents to Prevent Food Spoilage

Cited by 14 publications

References 130 publications

Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture

Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

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