Cargando…

The Use of Plant Antimicrobial Compounds for Food Preservation

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper wil...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hintz, Tana, Matthews, Karl K., Di, Rong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2015
Materias:	Review Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4619768/ https://www.ncbi.nlm.nih.gov/pubmed/26539472 http://dx.doi.org/10.1155/2015/246264

Ejemplares similares

Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry
por: Baindara, Piyush, et al.
Publicado: (2022)

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods
por: Gómez-Llorente, Héctor, et al.
Publicado: (2023)

Antimicrobial Compounds in Food Packaging
por: Duda-Chodak, Aleksandra, et al.
Publicado: (2023)

Using plant-based compounds as preservatives for meat products: A review
por: Olvera-Aguirre, Gabriel, et al.
Publicado: (2023)

Editorial: Natural Compounds and Novel Sources of Antimicrobial Agents for Food Preservation and Biofilm Control
por: Winkelströter, Lizziane Kretli, et al.
Publicado: (2022)

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?
por: Oulahal, Nadia, et al.
Publicado: (2022)

Essential Oils: Sources of Antimicrobials and Food Preservatives
por: Pandey, Abhay K., et al.
Publicado: (2017)

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues
por: Leichtweis, Maria G., et al.
Publicado: (2021)

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential
por: Sulieman, Abdel Moneim E., et al.
Publicado: (2023)

Mechanisms and Applications of Citral’s Antimicrobial Properties in Food Preservation and Pharmaceuticals Formulations
por: Gutiérrez-Pacheco, María Melissa, et al.
Publicado: (2023)

Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies
por: Samtiya, Mrinal, et al.
Publicado: (2022)

Editorial: Natural Compounds in Food Safety and Preservation
por: Ferreira, Susana, et al.
Publicado: (2021)

Applications of Natural Antimicrobials in Food Packaging and Preservation
por: Rodrigo, Dolores, et al.
Publicado: (2021)

Natural Antimicrobial Agents Utilized in Food Preservation
por: Kocić-Tanackov, Sunčica, et al.
Publicado: (2023)

Screening of Marine Bioactive Antimicrobial Compounds for Plant Pathogens
por: Li, Xiaohui, et al.
Publicado: (2021)

Challenges to Antimicrobial Susceptibility Testing of Plant-derived Polyphenolic Compounds
por: Bubonja-Šonje, Marina, et al.
Publicado: (2020)

Insights into Antimicrobial and Anti-Inflammatory Applications of Plant Bioactive Compounds
por: Mitropoulou, Gregoria, et al.
Publicado: (2023)

Food applications of natural antimicrobial compounds
por: Lucera, Annalisa, et al.
Publicado: (2012)

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods
por: Timm, Madeline, et al.
Publicado: (2023)

Medicinal Plants and Their Bacterial Microbiota: A Review on Antimicrobial Compounds Production for Plant and Human Health
por: Castronovo, Lara Mitia, et al.
Publicado: (2021)

Prospects of using nanotechnology for food preservation, safety, and security
por: Bajpai, Vivek K., et al.
Publicado: (2018)

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review
por: Huang, Xianpei, et al.
Publicado: (2021)

Caenorhabditis elegans as an In Vivo Model for the Discovery and Development of Natural Plant-Based Antimicrobial Compounds
por: Zarroug, Samah H. O., et al.
Publicado: (2023)

Antimicrobial lead compounds from marine plants
por: Kurhekar, Jaya Vikas
Publicado: (2020)

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
por: Lee, Na-Kyoung, et al.
Publicado: (2016)

Bioactive Compounds from Fruits as Preservatives
por: Munekata, Paulo E. S., et al.
Publicado: (2023)

Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods
por: Delgado, Amélia, et al.
Publicado: (2023)

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges
por: Pinto, Loris, et al.
Publicado: (2023)

Natural Compounds in Plant-Based Food
por: Eisenreich, Andreas, et al.
Publicado: (2023)

A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives
por: Burenjargal, Munkhjargal, et al.
Publicado: (2023)

Antioxidants versus Food Antioxidant Additives and Food Preservatives
por: Franco, Rafael, et al.
Publicado: (2019)

Overview of Evidence of Antimicrobial Use and Antimicrobial Resistance in the Food Chain
por: Bennani, Houda, et al.
Publicado: (2020)

The Use of Cerium Compounds as Antimicrobials for Biomedical Applications
por: Barker, Emilia, et al.
Publicado: (2022)

Interactions between Medical Plant-Derived Bioactive Compounds: Focus on Antimicrobial Combination Effects
por: Vaou, Natalia, et al.
Publicado: (2022)

Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts)
por: Khan, Zakir Showkat, et al.
Publicado: (2023)

Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry
por: Otero, María Carolina, et al.
Publicado: (2022)

Bioactive Compounds from Leaf Vegetables as Preservatives
por: Pateiro, Mirian, et al.
Publicado: (2023)

Antimicrobial Preservatives for Protein and Peptide Formulations: An Overview
por: Stroppel, Luisa, et al.
Publicado: (2023)

Determination of antimicrobial and phytochemical compounds of Jatropha curcas plant
por: Rahu, Muhammad Idrees, et al.
Publicado: (2021)

Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant
por: Pandey, Himadri, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_5f0jek63dt06tm0ga2lp8tl8u0