An overview of natural antimicrobials role in food

The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of s...

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Bibliographic Details
Published in:European journal of medicinal chemistry 2018-01, Vol.143, p.922-935
Main Authors: Pisoschi, Aurelia Magdalena, Pop, Aneta, Georgescu, Cecilia, Turcuş, Violeta, Olah, Neli Kinga, Mathe, Endre
Format: Article
Language:English
Subjects:
Antimicrobial peptides
Bacteriocins
Bacteriolytic enzymes
Biopreservation
Essential oils
Foodborne pathogens
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Summary:The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs. [Display omitted] •Natural antimicrobials can derive from plants, animal sources, microorganisms, algae or mushrooms.•Natural antimicrobial agents may constitute a viable and safer alternative to synthetic ones.•Natural antimicrobials ensure food safety without impairing organoleptic or nutritional properties.•Action mechanism: rupture of microbial cell membrane, decay of proton motive force, interference with biomolecules’ activity.•The influence of structure proved crucial for the exhibited preservation potential of natural antimicrobials.
ISSN:0223-5234
1768-3254
DOI:10.1016/j.ejmech.2017.11.095