Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Abstract

Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. Researchers and consumers are discouraging the use of synthetic preservatives due to their negative health impacts. Naturally occurring antimicrobials have gained attention among researchers and food manufacturer due to their safety and nontoxic status. Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. Natural preservatives such as nisin, essential oils, and natamycin have effective potential against spoilage and pathogenic microorganisms. The regulations regarding the use of these naturally occurring preservatives are not well defined in some developing countries. This chapter focuses on source and their potential role, antimicrobial mechanism in food preservation, and current knowledge on the subject.

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

“…The increased awareness of consumers regarding synthetic-based antimicrobials and the knowledge of their serious adverse effects on human health has discourage food scientists and consumers to use them and search for novel natural alternatives [54]. In this regard, plants, herbs and spices are being considered as the most important and rich natural source of antimicrobial substances like saponins, tannins, alkaloids, alkenyl phenols, glycoalkaloids, flavonoids, sesquiterpenes, lactones, terpenoids and phorbol esters [63]. Besides having antioxidant and/or antimicrobial properties, these substances can also enhance the organoleptic acceptability of food products [63].…”

“…In this regard, plants, herbs and spices are being considered as the most important and rich natural source of antimicrobial substances like saponins, tannins, alkaloids, alkenyl phenols, glycoalkaloids, flavonoids, sesquiterpenes, lactones, terpenoids and phorbol esters [63]. Besides having antioxidant and/or antimicrobial properties, these substances can also enhance the organoleptic acceptability of food products [63]. Additionally, the new circular economy strategy for plastic reduction and the search for biodegradable, bio-based packaging materials also encourages the incorporation of natural substances in packaging materials for a "greener", plastic-free and more sustainable food industry.…”

“…Bearing in mind their potential application in food packaging, it is important to point out that most plant-derived extracts are generally recognized as safe (GRAS) and Qualified Presumption of Safety (QPS) status in the USA and EU [63]. Taking all this into consideration, over recent years, many phytochemicals have been used for the development of antimicrobial food packaging materials, mainly with antibacterial action, and tested for their in vitro and in vivo (food product) efficiency in improving microbial safety and shelf-life.…”

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

“…The EO/s extracted from different plant parts, apart from extending the shelf life of the food [3,4] also, enhance the organoleptic acceptability of the packaged food among customers [5]. Moreover, EOs are being classified safe under GRAS (generally recognized as safe) and QPS (qualified presumption of safety) in the EU and USA respectively [5,6]. Among all the EOs, clove and cinnamon extract oils with eugenol and cinnamaldehyde as the two main active compounds [7] are used from time immemorial for their antimicrobial properties.…”

Evaluation of phenolic constituent, antioxidant and antibacterial activities of sugarcane molasses towards foodborne pathogens

“…Since the last decade, synthetic chemical preservative has been used as an antimicrobial agent to control microbial food spoilage and extend the product shelf life (Saeed et al, 2019). However, the application of synthetic preservative has increased adverse health impact, food safety crisis and the pressure on food manufacturers.…”