Procedures to investigate potential of plants as natural food preservatives: Extraction technology, phytochemical characterisation, and antimicrobial bioassays

Wong, Samuel Xiu En; Kiew, Siaw Fui; Lau, Sie Yon; Pottas, Pieter Willem

doi:10.1016/j.focha.2023.100435

Cited by 4 publications

(2 citation statements)

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“…However, many national food hygiene standards have set maximum limits for chemical preservatives because studies have shown that, in some cases, artificial preservatives may cause potential harm to the human body, such as allergies, asthma and cancer. 10 Consequently, natural, fresh, green-labeled foods without synthetic additives and preservatives have gained increasing consumer attention. 11 Therefore, the food industry is gradually reducing the use of synthetic additives and chemical preservatives for meat processing and is committed to improving the quality of meat and meat products.…”

Section: Introductionmentioning

confidence: 99%

“…11 Therefore, the food industry is gradually reducing the use of synthetic additives and chemical preservatives for meat processing and is committed to improving the quality of meat and meat products. 10 Thus, with an emphasis on 'green' consumerism, researchers have focused on the replacement of synthetic food additives with natural preservatives. 12 Here, we review various natural antibacterial agent types and their mechanisms, focusing on their development as useful natural bacteriostatic agents for meat preservation, and also discuss their applications.…”

Section: Introductionmentioning

confidence: 99%

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Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Wen,

He,

Liu

et al. 2024

J Sci Food Agric

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Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products have led to the need for safe and effective preservation methods. Further, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and has prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure safety and quality of meat products owing to customer preferences and biological efficacy. However, the information on the current status of these preservatives are scattered and a comprehensive review is lacking. In this paper, the current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products are reviewed, and the potential of natural preservatives to improve the safety of meat and meat products are discussed. The current status and the current research gaps in the extraction, application, and controlled‐release of natural antibacterial agents for meat preservation are discussed in detail. This review may be useful to the development of efficient food preservation techniques in meat industry.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%