Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and thei...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/12/2315 |
| _version_ | 1797594829670055936 |
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| author | Loris Pinto Melvin R. Tapia-Rodríguez Federico Baruzzi Jesús Fernando Ayala-Zavala |
| author_facet | Loris Pinto Melvin R. Tapia-Rodríguez Federico Baruzzi Jesús Fernando Ayala-Zavala |
| author_sort | Loris Pinto |
| collection | DOAJ |
| description | The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future. |
| first_indexed | 2024-03-11T02:29:13Z |
| format | Article |
| id | doaj.art-e00b01ca1f9349e0937f8f869fb05fa1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:29:13Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e00b01ca1f9349e0937f8f869fb05fa12023-11-18T10:24:02ZengMDPI AGFoods2304-81582023-06-011212231510.3390/foods12122315Plant Antimicrobials for Food Quality and Safety: Recent Views and Future ChallengesLoris Pinto0Melvin R. Tapia-Rodríguez1Federico Baruzzi2Jesús Fernando Ayala-Zavala3Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, ItalyDepartamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, MexicoInstitute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, ItalyCentro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, MexicoThe increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.https://www.mdpi.com/2304-8158/12/12/2315antimicrobial activityessential oilsfood preservationfoodborne pathogenspolyphenols |
| spellingShingle | Loris Pinto Melvin R. Tapia-Rodríguez Federico Baruzzi Jesús Fernando Ayala-Zavala Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges Foods antimicrobial activity essential oils food preservation foodborne pathogens polyphenols |
| title | Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges |
| title_full | Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges |
| title_fullStr | Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges |
| title_full_unstemmed | Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges |
| title_short | Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges |
| title_sort | plant antimicrobials for food quality and safety recent views and future challenges |
| topic | antimicrobial activity essential oils food preservation foodborne pathogens polyphenols |
| url | https://www.mdpi.com/2304-8158/12/12/2315 |
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