Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against fo...

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Bibliographic Details
Main Authors: Chrysanthi Mitsagga, Konstantinos Petrotos, Ioannis Giavasis
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/26/22/7038