Tropical plant products as biopreservatives and their application in food safety
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925403" target="_blank" >RIV/60461373:22330/22:43925403 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/22:43925403
Result on the web
<a href="https://reader.elsevier.com/reader/sd/pii/S0956713522003784?token=C14BAE0CE7CEA6C7D9A777166BD89680E3A4C38384F72303F60A165D5276852E64231AB8B454A9E062A9C1E77A5789F1&originRegion=eu-west-1&originCreation=20230221110239" target="_blank" >https://reader.elsevier.com/reader/sd/pii/S0956713522003784?token=C14BAE0CE7CEA6C7D9A777166BD89680E3A4C38384F72303F60A165D5276852E64231AB8B454A9E062A9C1E77A5789F1&originRegion=eu-west-1&originCreation=20230221110239</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2022.109185" target="_blank" >10.1016/j.foodcont.2022.109185</a>
Alternative languages
Result language
angličtina
Original language name
Tropical plant products as biopreservatives and their application in food safety
Original language description
Pathogenic bacteria in food cause a considerable number of diseases of global concern with a serious impact on the human health and the economy of a country. In order to ensure microbial food safety, several preservatives are used in foods. The undesirable side effects of these chemical preservatives on human well-being have increased the consumers demand for employing compounds from natural sources as biopreservatives. As plant-based antimicrobials are generally considered to be safe several food companies have focused on the utilization of these compounds in foods to meet consumer demands. Several researchers are tirelessly working to isolate and identify plant compounds with antibacterial activity against foodborne bacteria which can be effectively used in food matrices. Moreover, the use of plant antimicrobials in foods is challenging due to their interaction with the food constituents that can decrease their activity. To tackle this problem, various new approaches and technologies have come up wherein plant antimicrobials could be used in foods. This review highlights the potential antibacterials from plants used against foodborne pathogens and the effect of various food processing techniques on the activity of plant antimicrobials. Further, it discusses several methods adopted to incorporate plant biopreservatives into the food system. Although a number of studies have demonstrated the potential of using plant derived antimicrobials as preservatives in foods, more investigations are required to optimize the quantities to be used in food matrices to be effectively used as antimicrobials without influencing the organoleptic properties of foods.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food control
ISSN
0956-7135
e-ISSN
1873-7129
Volume of the periodical
141
Issue of the periodical within the volume
Nov 2022
Country of publishing house
BE - BELGIUM
Number of pages
16
Pages from-to
nestrankovano
UT code for WoS article
000833391900010
EID of the result in the Scopus database
2-s2.0-85132323217