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Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food

Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been...

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Detalles Bibliográficos
Autores principales: Pina-Pérez, M.C., Rivas, A., Martínez, A., Rodrigo, D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7131516/
https://www.ncbi.nlm.nih.gov/pubmed/28554644
http://dx.doi.org/10.1016/j.foodchem.2017.05.033
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author Pina-Pérez, M.C.
Rivas, A.
Martínez, A.
Rodrigo, D.
author_facet Pina-Pérez, M.C.
Rivas, A.
Martínez, A.
Rodrigo, D.
author_sort Pina-Pérez, M.C.
collection PubMed
description Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.
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spelling pubmed-71315162020-04-08 Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food Pina-Pérez, M.C. Rivas, A. Martínez, A. Rodrigo, D. Food Chem Article Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates. Elsevier Ltd. 2017-11-15 2017-05-08 /pmc/articles/PMC7131516/ /pubmed/28554644 http://dx.doi.org/10.1016/j.foodchem.2017.05.033 Text en © 2017 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.
spellingShingle Article
Pina-Pérez, M.C.
Rivas, A.
Martínez, A.
Rodrigo, D.
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title_full Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title_fullStr Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title_full_unstemmed Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title_short Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
title_sort antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7131516/
https://www.ncbi.nlm.nih.gov/pubmed/28554644
http://dx.doi.org/10.1016/j.foodchem.2017.05.033
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