The Application of Natural Phenolic Substances as Antimicrobial Agents in Agriculture and Food Industry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F25%3A39922990" target="_blank" >RIV/00216275:25310/25:39922990 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/foods14111893" target="_blank" >https://doi.org/10.3390/foods14111893</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14111893" target="_blank" >10.3390/foods14111893</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The Application of Natural Phenolic Substances as Antimicrobial Agents in Agriculture and Food Industry

Popis výsledku v původním jazyce

Natural phenolic substances have emerged as promising alternatives to synthetic antimicrobials in both agriculture and the food industry, where concerns over microbial resistance and chemical residues are rising. This review provides a comprehensive overview of the current literature, highlighting the potential of these compounds as effective antimicrobial agents. A systematic evaluation of in vitro and in vivo studies was conducted, focusing on the efficacy of various phenolic compounds against a range of pathogens. The analysis revealed that natural phenolics not only inhibit microbial growth but also enhance the shelf life and safety of food products and protect crops from disease. Moreover, although laboratory results are promising, the translation of these findings into practical applications requires further investigation. Overall, the evidence supports the potential for natural phenolic substances to serve as integral components in sustainable agriculture and food preservation strategies.

Název v anglickém jazyce

The Application of Natural Phenolic Substances as Antimicrobial Agents in Agriculture and Food Industry

Popis výsledku anglicky

Natural phenolic substances have emerged as promising alternatives to synthetic antimicrobials in both agriculture and the food industry, where concerns over microbial resistance and chemical residues are rising. This review provides a comprehensive overview of the current literature, highlighting the potential of these compounds as effective antimicrobial agents. A systematic evaluation of in vitro and in vivo studies was conducted, focusing on the efficacy of various phenolic compounds against a range of pathogens. The analysis revealed that natural phenolics not only inhibit microbial growth but also enhance the shelf life and safety of food products and protect crops from disease. Moreover, although laboratory results are promising, the translation of these findings into practical applications requires further investigation. Overall, the evidence supports the potential for natural phenolic substances to serve as integral components in sustainable agriculture and food preservation strategies.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

21

Strana od-do

1893

Kód UT WoS článku

001505855300001

EID výsledku v databázi Scopus

2-s2.0-105007876037