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

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, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of...

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Published in:Foods 2023-05, Vol.12 (10), p.2060
Main Authors: Gómez-Llorente, Héctor, Fernández-Segovia, Isabel, Pérez-Esteve, Édgar, Ribes, Susana, Rivas, Alejandro, Ruiz-Rico, María, Barat, José M
Format: Article
Language:English
Subjects:
Anti-infective agents
Antiinfectives and antibacterials
Antimicrobial agents
Bioactive compounds
Carbon footprint
Chemical properties
Circular economy
covalent immobilization
Decarbonization
Dosage
E coli
Energy efficiency
Food industry
Food matrix
Food preservatives
Food science
Fruits
Immobilization
jam
juice
Keywords
Microorganisms
naturally occurring antimicrobials
New technology
Pasteurization
Preservatives
processing aids
Review
Salmonella
Soft drinks
Systematic review
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cited_by cdi_FETCH-LOGICAL-c549t-4d08389975f7d0285bda1668f97a588934993f0d03e0bb453908495729fecd3d3
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container_start_page 2060
container_title Foods
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creator Gómez-Llorente, Héctor
Fernández-Segovia, Isabel
Pérez-Esteve, Édgar
Ribes, Susana
Rivas, Alejandro
Ruiz-Rico, María
Barat, José M
description 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, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
doi_str_mv 10.3390/foods12102060
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subjects Anti-infective agents
Antiinfectives and antibacterials
Antimicrobial agents
Bioactive compounds
Carbon footprint
Chemical properties
Circular economy
covalent immobilization
Decarbonization
Dosage
E coli
Energy efficiency
Food industry
Food matrix
Food preservatives
Food science
Fruits
Immobilization
jam
juice
Keywords
Microorganisms
naturally occurring antimicrobials
New technology
Pasteurization
Preservatives
processing aids
Review
Salmonella
Soft drinks
Systematic review
title Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods
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