Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Abstract

Pezeshk S., Ojagh S.M., Alishahi A. (2015): Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood -a review. Czech J. Food Sci., While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

“…This was plausibly owing to the removal of antimicrobial phenolic compounds from the leaf powder during the dechlorophyllization process. The bacteria cell membrane became permeable and disintegrated in the presence of plant extracts (Pezeshk, Ojagh, & Alishahi, ). However, Gram‐negative bacteria are more sensitive to plant extracts since their peptidoglycan cell wall was thinner than Gram‐positive bacteria (Abdollahzadeh, Rezaei, & Hosseini, ).…”

“…The The bacteria cell membrane became permeable and disintegrated in the presence of plant extracts (Pezeshk, Ojagh, & Alishahi, 2015).…”

Utilization of potato peel as eco‐friendly products: A review

“…As a result, attention has being given to vegetable waste with rich source phenols (Sonia, Mini, & Geethalekshmi, 2016;Tiwari et al, 2009). Phenolic compound is found ubiquitously in plants and is of noticeable interest due to their antioxidant and antimicrobial properties (Pezeshk, Ojagh, & Alishahi, 2015).…”

Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage

“…Seafood is a respected portion of human food, because of it's contented of polyunsaturated fatty acids (PUFA), besides protein (Pezeshk et al, 2015, Kazeml and Rezael 2015, FAO 2018and Houessou et al, 2019. PUFA of these products have developed attention because of the protection of human cardiovascular (Ozogul et al, 2006, Campos et al, 2019and Hematyar et al, 2019.…”