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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Detalles Bibliográficos
Autores principales: Mitsagga, Chrysanthi, Petrotos, Konstantinos, Giavasis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621086/
https://www.ncbi.nlm.nih.gov/pubmed/34834130
http://dx.doi.org/10.3390/molecules26227038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621086/
https://www.ncbi.nlm.nih.gov/pubmed/34834130
http://dx.doi.org/10.3390/molecules26227038

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