Application of Natural Antimicrobials for Food Preservation
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- 作者：Brijesh K. Tiwari ; Vasilis P. Valdramidis ; Colm P. O’ ; Donnell ; Kasiviswanathan Muthukumarappan ; Paula Bourke ; P. J. Cullen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2009
- 出版时间：July 22, 2009
- 年：2009
- 卷：57
- 期：14
- 页码：5987-6000
- 全文大小：880K
- 年卷期：v.57,no.14(July 22, 2009)
- ISSN：1520-5118
文摘
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin. These issues are considered in conjunction with the latest developments in the quantification of the minimum inhibitory (and noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can be used alone or in combination with other novel preservation technologies to facilitate the replacement of traditional approaches. Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.