Food applications of natural antimicrobial compounds

In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even...

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Bibliographic Details
Published in:Frontiers in microbiology 2012, Vol.3, p.287-287
Main Authors: Lucera, Annalisa, Costa, Cristina, Conte, Amalia, Del Nobile, Matteo A
Format: Article
Language:English
Subjects:
antimicrobial compounds
essential oils
Food Preservation
Microbiology
natural compounds
shelf-life extension
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Summary:In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2012.00287