Plant antimicrobial polyphenols as potential natural food preservatives

• Published in: Journal of the science of food and agriculture 2019-03, Vol.99 (4), p.1457-1474
• Main Authors: Bouarab Chibane, Lynda, Degraeve, Pascal, Ferhout, Hicham, Bouajila, Jalloul, Oulahal, Nadia
• Format: Article
• Language: English
• Subjects: Anti-Infective Agents - chemistry; Anti-Infective Agents - pharmacology; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; Bioactive compounds; Chemical Sciences; edible coatings; Essential oils; Exploitation; Food; Food engineering; Food Microbiology; Food packaging; Food Packaging - instrumentation; Food packaging industry; Food plants; Food preservation; Food Preservatives - chemistry; Food Preservatives - pharmacology; Food production; Life Sciences; Medicinal Chemistry; Natural & organic foods; Organic chemistry; Packaging materials; Perishable foods; Phenolic compounds; Phenols; Plant extracts; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plants - chemistry; Polyphenols; Polyphenols - chemistry; Polyphenols - pharmacology; Preservation; Preservatives; Reviews; Shelf life
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9357

BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food‐contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic‐rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry