Potential applications of pomegranate peel extract for the control of citrus green mould

Tayel, Ahmed A.; El-Baz, Ashraf F.; Salem, Mohamed; El-Hadary, M. H.

doi:10.1007/bf03356318

Cited by 46 publications

(34 citation statements)

References 13 publications

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“…Many promising achievements have obtained in the application of natural products to control postharvest fungal decay, which indicates that we should focus on developing natural fungicides that would be as effectual as synthetic fungicides, and much safer for the environment and human usage …”

Section: Introductionmentioning

confidence: 99%

Control of citrus molds using bioactive coatings incorporated with fungal chitosan/plant extracts composite

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Control of citrus molds using bioactive coatings incorporated with fungal chitosan/plant extracts composite

et al. 2015

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“…Many plants were confirmed as powerful antimicrobial sources as they contain treasures of substances that could inhibit microorganisms and suppress numerous metabolic activities in viruses, bacteria, yeasts, and molds (Tayel and El‐Tras ; Tayel and others ; Tajkarimi and others ); more than thirteen hundreds of plant species are documented as probable sources of biocidal compounds (Cowan ; Tajkarimi and others ).…”

Section: Introductionmentioning

confidence: 99%

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Tayel

Hussein

Sorour

et al. 2015

Journal of Food Science

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Cheese contaminations with foodborne bacterial pathogens, and their health outbreaks, are serious worldwide problems that could happen from diverse sources during cheese production or storage. Plants, and their derivatives, were always regarded as the potential natural and safe antimicrobial alternatives for food preservation and improvement. The extracts from many plants, which are commonly used as spices and flavoring agents, were evaluated as antibacterial agents against serious foodborne pathogens, for example Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli O157:H7, using qualitative and quantitative assaying methods. Dairy-based media were also used for evaluating the practical application of plant extracts as antimicrobial agents. Most of the examined plant extracts exhibited remarkable antibacterial activity; the extracts of cinnamon, cloves, garden cress, and lemon grass were the most powerful, either in synthetic or in dairy-based media. Flavoring processed cheese with plant extracts resulted in the enhancement of cheese sensory attributes, for example odor, taste, color, and overall quality, especially in flavored samples with cinnamon, lemon grass, and oregano. It can be concluded that plant extracts are strongly recommended, as powerful and safe antibacterial and flavoring agents, for the preservation and sensory enhancement of processed cheese.

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“…The antimicrobial and antioxidant activity of PPE has been reported by many researchers ( Jayaprakasha et al, 2006;El-Tras, 2009a, 2012;Tayel et al, 2009).…”

Section: Resultsmentioning

confidence: 95%

Surface Decontamination and Quality Enhancement in Meat Steaks Using Plant Extracts as Natural Biopreservatives

Tayel

El‐Tras

Moussa

et al. 2012

Foodborne Pathogens and Disease

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Potential applications of pomegranate peel extract for the control of citrus green mould

Cited by 46 publications

References 13 publications

Control of citrus molds using bioactive coatings incorporated with fungal chitosan/plant extracts composite

Control of citrus molds using bioactive coatings incorporated with fungal chitosan/plant extracts composite

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Surface Decontamination and Quality Enhancement in Meat Steaks Using Plant Extracts as Natural Biopreservatives

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