Novel natural food preservatives and applications in seafood preservation: a review

Abstract

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. Antimicrobial agentsPlant extracts have antimicrobial activity due to their phytochemical components. Various plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds. They

Nisin as a Novel Feed Additive: The Effects on Gut Microbial Modulation and Activity, Histological Parameters, and Growth Performance of Broiler Chickens

“…Nisin (E234) is one of the most examined bacteriocins used as an inhibitory agent of potentially pathogenic bacteria that proliferate in the food industry [1][2][3]. Bacteriocins are relatively small antimicrobial peptides ribosomally synthesized by most known bacteria, e.g., Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria [4].…”

Combined antimicrobial use of essential oils and bacteriocin bacLP17 as seafood biopreservative to control Listeria monocytogenes both in planktonic and in sessile forms

“…To meet the consumers' requirements of high quality, minimally processed and additive free foods, new and natural technological approaches for food preservation must be found. Several natural preservatives from different sources have been widely studied, such as herbs and medical plants, microorganisms and animals, therefore gaining considerable attention [16,17]. For this reason, two types of natural compounds are proposed in this study: bacteriocins and essential oils (EOs).…”

Antioxidant and antimicrobial activities of hydrophilic extracts from shallot and garlic bulbs, and their effects on round scad during iced storage

“…Numerous in vitro studies have been conducted to evaluate the antioxidant and antimicrobial activities of plant extracts. However, only a few studies have been carried out to assess the antioxidant and antimicrobial activities of plant extracts in fish preservation (Pezeshk et al, 2015;Olatunde and Benjakul, 2018;Gokoglu, 2019). Plant extracts for food application are customarily prepared from fruits, vegetables, and other edible natural materials (Sultanbawa, 2014;Weng and Yen, 2015;Gyawali et al, 2015;Pabón-Baquero et al, 2018;Chibane et al, 2019).…”