Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications
Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxid...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/10/2469 |
| _version_ | 1827679529175351296 |
|---|---|
| author | Peter Martinengo Kannappan Arunachalam Chunlei Shi |
| author_facet | Peter Martinengo Kannappan Arunachalam Chunlei Shi |
| author_sort | Peter Martinengo |
| collection | DOAJ |
| description | Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry. |
| first_indexed | 2024-03-10T06:33:37Z |
| format | Article |
| id | doaj.art-52f7ab1068da4991951e0b786d80bc73 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:37Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-52f7ab1068da4991951e0b786d80bc732023-11-22T18:16:38ZengMDPI AGFoods2304-81582021-10-011010246910.3390/foods10102469Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current ApplicationsPeter Martinengo0Kannappan Arunachalam1Chunlei Shi2Department of Food Science and Technology, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science and Technology, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science and Technology, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, ChinaNatural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.https://www.mdpi.com/2304-8158/10/10/2469plant polyphenolsantibacterialfoodborne pathogensfood preservation |
| spellingShingle | Peter Martinengo Kannappan Arunachalam Chunlei Shi Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications Foods plant polyphenols antibacterial foodborne pathogens food preservation |
| title | Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications |
| title_full | Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications |
| title_fullStr | Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications |
| title_full_unstemmed | Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications |
| title_short | Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications |
| title_sort | polyphenolic antibacterials for food preservation review challenges and current applications |
| topic | plant polyphenols antibacterial foodborne pathogens food preservation |
| url | https://www.mdpi.com/2304-8158/10/10/2469 |
| work_keys_str_mv | AT petermartinengo polyphenolicantibacterialsforfoodpreservationreviewchallengesandcurrentapplications AT kannappanarunachalam polyphenolicantibacterialsforfoodpreservationreviewchallengesandcurrentapplications AT chunleishi polyphenolicantibacterialsforfoodpreservationreviewchallengesandcurrentapplications |