Tropical plant products as biopreservatives and their application in food safety

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22340/22:43925403

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Tropical plant products as biopreservatives and their application in food safety

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Tropical plant products as biopreservatives and their application in food safety

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Food control

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

141

Číslo periodika v rámci svazku

Nov 2022

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

16

Strana od-do

nestrankovano

Kód UT WoS článku

000833391900010

EID výsledku v databázi Scopus

2-s2.0-85132323217