Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Foods, Год журнала: 2023, Номер 12(12), С. 2315 - 2315

Опубликована: Июнь 8, 2023

The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed potential applications extracts, essential oils, their compounds antimicrobial agents in industry. properties several plant-derived substances against foodborne pathogens spoilage microorganisms, along with modes action, factors affecting efficacy, negative sensory impacts, were presented. highlighted synergistic or additive effects displayed by combinations antimicrobials, well successful integration extracts technologies ensuring improved hurdle effect, which can enhance safety shelf life. likewise emphasized need further fields such mode optimized formulations, properties, assessment, regulatory aspects, eco-friendly production methods, consumer education. By addressing these gaps, pave way more effective, strategies future.

Язык: Английский

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Unveiling the anti-listerial effect of Citrus bergamia essential oil: Mechanism of membrane disruption and anti-hemolytic activity

Food Bioscience, Год журнала: 2024, Номер 61, С. 104742 - 104742

Опубликована: Июль 14, 2024

Язык: Английский

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Foods, Год журнала: 2024, Номер 13(12), С. 1854 - 1854

Опубликована: Июнь 13, 2024

Over the years, consumer awareness of proper, healthy eating has increased significantly, but consumption fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings vegetables. These ready-to-eat beverages retain nutritional benefits raw ingredients from which they are made. Furthermore, cater growing demand for quick nutritious meal options. To meet expectations, current trends in food market shifting towards natural, high-quality products minimal processing extended shelf life. Food manufacturers increasingly aiming reduce or eliminate synthetic preservatives, replacing them plant-based alternatives. Plant-based preservatives particularly appealing consumers, who often view as natural organic substitutes conventional preservatives. Essential oils, known their antibacterial antifungal properties, effective against microorganisms fungi present fruit vegetable smoothies. However, strong taste aroma essential oils can be significant drawback, concentrations needed microbiological stability unpalatable consumers. Encapsulation nanoemulsions offers promising solution these challenges, allowing use production without compromising sensory qualities.

Язык: Английский

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Effect of neutral electrolyzed water on biofilm formed by meat-related Listeria monocytogenes: Intraspecies variability and influence of the growth surface material

International Journal of Food Microbiology, Год журнала: 2025, Номер 431, С. 111064 - 111064

Опубликована: Янв. 11, 2025

Listeria monocytogenes raises major challenges for the food industry. Due to its capacity form biofilms, this pathogen can persist in processing environments and contaminate final products. Neutral electrolyzed water (NEW) may offer a promising eco-friendly method controlling L. though current vitro studies on antibiofilm activity are limited often focused reference strains. In study, we assessed effect of NEW biofilms formed by meat-related strains polystyrene stainless steel. Forty wild-type isolated from meat products were firstly screened their biofilm-forming abilities classified as weak (30 %; 12/40), moderate (55 22/40), strong (15 6/40) biofilm producers. Twenty-two two selected eradication assays, performed treating with 9 minutes total contact time. silico functional enrichment analysis visualization scanning electron microscopy (SEM) also performed. The treatment resulted greater average reduction viable cells (4.3 ± 1.0 log10 CFU/cm2) compared steel (2.9 2.0 CFU/cm2), remarkable intraspecies variability was observed. SEM images revealed higher structural damage polystyrene. Functional suggested that clustered regularly interspaced short palindromic repeats (CRISPR)-associated elements could be involved resistance treatments. additional tool mitigate environments, although varied surface material strain-specific characteristics.

Язык: Английский

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Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

Microorganisms, Год журнала: 2023, Номер 11(8), С. 1896 - 1896

Опубликована: Июль 27, 2023

Ensuring the microbiological safety of food products is a pressing global concern. With increasing resistance microorganisms to chemical agents and declining effectiveness synthetic preservatives, there growing need for alternative sources natural, bioactive compounds with antimicrobial activity. The incorporation probiotics plant extracts into formulations not only enriches foodstuffs phytochemicals biologically active compounds, but also provides means product preservation. current review considers importance process biological preservation providing safe foods high value, natural origin composition, prolonged shelf life, thereby improving consumers’ quality life. To accomplish this goal, presents series examples showcasing including beneficial bacteria, yeasts, their metabolites, as well phenolic terpenoids, alkaloids from extracts. By summarizing numerous studies, identifying research challenges regulatory barriers wider use, outlining future directions investigation, article makes an original contribution field biopreservation.

Язык: Английский

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Potential of Essential Oils in the Control of Listeria monocytogenes

Microorganisms, Год журнала: 2023, Номер 11(6), С. 1364 - 1364

Опубликована: Май 23, 2023

Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention increasingly turning natural decontamination practices. One option application essential oils (EOs) with antibacterial features, since EOs considered by many authorities being safe. In this review, we aimed summarize results recent research focusing antilisterial activity. We review different methods via which effect antimicrobial mode action or compounds can be investigated. second part those studies from last 10 years summarized, were applied food matrices. This section only included pure tested alone, without combining them any additional physical procedure additive. Tests performed at temperatures and, certain cases, applying coating materials. Although coatings enhance an EO, most effective way mix EO into matrix. conclusion, justified industry could help eliminate zoonotic bacterium chain.

Язык: Английский

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One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork

Microorganisms, Год журнала: 2023, Номер 11(12), С. 2990 - 2990

Опубликована: Дек. 15, 2023

While food markets and production chains are experiencing exponential growth, global attention to safety is steadily increasing. This particularly crucial for ready-to-eat products such as fresh-cut salads fruits, these items consumed raw without prior heat treatment, making the presence of pathogenic microorganisms quite frequent. Moreover, many studies on foodborne illnesses associated with foods often overlook transmission links from initial contamination source. The prevention control dissemination pathogens should be approached holistically, involving agricultural production, processing, transport, extending final consumption, all while adopting a One Health perspective. In this context, our objective compile available information challenges related microbiological in minimally handled fruits vegetables. includes major reported outbreaks, specific bacterial strains, statistics throughout chain. We address sources at each stage, along issues manipulation disinfection. Additionally, we provide potential solutions promote healthier approach will valuable both researchers producers, those focused ensuring quality.

Язык: Английский

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Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Foods, Год журнала: 2023, Номер 12(10), С. 2060 - 2060

Опубликована: Май 19, 2023

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, systematic review aims describe and discuss application naturally occurring antimicrobial compounds processing foods by PRISMA methodology. a first step, free was investigated approach identify main families bioactive employed preservatives current limitations dosage form. Then, immobilized antimicrobials, innovative form, studied distinguishing two applications: addition matrix or during technological aids. Having identified different examples immobilization on food-grade supports, mechanisms were detail provide synthesis characterization guidelines for future developments. Finally, contribution new decarbonization energy efficiency sector circular economy discussed review.

Язык: Английский

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Antioxidant and antimicrobial activities of essential oils extracted from bamboo (Bambusa vulgaris) leaves and its application in skincare products: A review

Biocatalysis and Agricultural Biotechnology, Год журнала: 2023, Номер 54, С. 102930 - 102930

Опубликована: Окт. 30, 2023

Язык: Английский

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Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Food Science & Nutrition, Год журнала: 2024, Номер 12(9), С. 6093 - 6107

Опубликована: Июнь 19, 2024

Abstract Since foodborne diseases are one of the major causes human hospitalization and death, main challenges to food safety is elimination or reduction pathogens from products throughout production chain. Pathogens, such as Salmonella species, Escherichia coli , Bacillus cereus Clostridium Staphylococcus aureus Listeria monocytogenes Campylobacter etc., enter consumer's body through consumption contaminated eventually cause disease, disability, death in humans. In particular, expression virulence genes these various environments containing them has been repeatedly reported, which a key issue for survival pathogenicity pathogen. Hence, this review, interventions prevent control diseases, application natural preservatives, redox potential, heat treatments, high‐pressure processing, gaseous atmosphere, discussed based on literature. Moreover, effects environmental conditions bacterial gene comprehensively reviewed. conclusion, intrinsic extrinsic factors growth bacteria very complicated. The information obtained current study can be used develop new strategies, improve safety, ensure health.

Язык: Английский

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