Control of Pathogenic and Spoilage Microorganisms in Fresh‐cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Abstract

Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative. The effectiveness of these natural substances added to fruit derivatives has been studied by different researchers. Antimicrobials of animal (lactoperoxidase, lysozyme, and chitosan), plant (essential oils, aldehydes, esters, herbs, and spices), and microbial origin (nisin) can be used to effectively reduce pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices. Nevertheless, the use of these compounds at a commercial level is still limited due to several factors such as impact on sensory attributes or, in some cases, regulatory issues concerning their use. Therefore, extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

“…The mean value was 25.7±5.9N. Pineapple softening was not observed during the storage in other researches (PRADO et al, 2003;SARZI & DURIGAN, 2002). This behavior has been attributed to enzymatic modifi cations of cellular wall structure and composition (CHITARRA, 1999).…”

“…and Listeria monocytogenes. This is attributable to vesicular fl uid leakage and the absence of protective peel (RAYBAUDI-MASSILIA et al, 2009).…”

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

“…On the contrary, pomegranate seed extracts did not show any ABA on the tested bacteria. The ABAs of pomegranate parts highly depended on the type and content of polyphenols and their specific targets such as cell membrane, cell wall, metabolic enzymes, protein synthesis and genetic systems of microorganisms [30]. Since the site and the number of hydroxyl groups on the polyphenols affect the toxicity against the microorganisms, the type of polyphenols in pomegranate parts was very important.…”

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

“…Within citrus juices, orange juice represents an approximate 60% of all Western Europe consumption of juices and juice-based drinks and a similar amount (60%) of all fruit juice sales in the United States [2]. Consumption of fruit juice itself has been increasing over the last few years, due to the high demand for low caloric-food products with fresh characteristics [3]. Consumers perceive fruit juice as a nutritive, healthy and functional product [2].…”