Antimicrobials from Seaweeds for Food Applications
The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse g...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Marine Drugs |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1660-3397/19/4/211 |
| _version_ | 1827695423138037760 |
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| author | Eduarda M. Cabral Márcia Oliveira Julie R. M. Mondala James Curtin Brijesh K. Tiwari Marco Garcia-Vaquero |
| author_facet | Eduarda M. Cabral Márcia Oliveira Julie R. M. Mondala James Curtin Brijesh K. Tiwari Marco Garcia-Vaquero |
| author_sort | Eduarda M. Cabral |
| collection | DOAJ |
| description | The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials. |
| first_indexed | 2024-03-10T12:26:08Z |
| format | Article |
| id | doaj.art-7659068e5b934b2c8bb7d40ae13cdf82 |
| institution | Directory Open Access Journal |
| issn | 1660-3397 |
| language | English |
| last_indexed | 2024-03-10T12:26:08Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Marine Drugs |
| spelling | doaj.art-7659068e5b934b2c8bb7d40ae13cdf822023-11-21T15:02:57ZengMDPI AGMarine Drugs1660-33972021-04-0119421110.3390/md19040211Antimicrobials from Seaweeds for Food ApplicationsEduarda M. Cabral0Márcia Oliveira1Julie R. M. Mondala2James Curtin3Brijesh K. Tiwari4Marco Garcia-Vaquero5Teagasc, Food Research Centre, Ashtown, 15 Dublin, IrelandDepartment of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, 24071 León, SpainSchool of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, IrelandSchool of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, IrelandTeagasc, Food Research Centre, Ashtown, 15 Dublin, IrelandSchool of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, IrelandThe exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.https://www.mdpi.com/1660-3397/19/4/211antimicrobial bioactivesnovel compoundsseaweedfoodborne pathogensshelf-lifepreservation |
| spellingShingle | Eduarda M. Cabral Márcia Oliveira Julie R. M. Mondala James Curtin Brijesh K. Tiwari Marco Garcia-Vaquero Antimicrobials from Seaweeds for Food Applications Marine Drugs antimicrobial bioactives novel compounds seaweed foodborne pathogens shelf-life preservation |
| title | Antimicrobials from Seaweeds for Food Applications |
| title_full | Antimicrobials from Seaweeds for Food Applications |
| title_fullStr | Antimicrobials from Seaweeds for Food Applications |
| title_full_unstemmed | Antimicrobials from Seaweeds for Food Applications |
| title_short | Antimicrobials from Seaweeds for Food Applications |
| title_sort | antimicrobials from seaweeds for food applications |
| topic | antimicrobial bioactives novel compounds seaweed foodborne pathogens shelf-life preservation |
| url | https://www.mdpi.com/1660-3397/19/4/211 |
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