Editorial for special issue of food natural antimicrobials

This special issue compiled 13 research articles and one review analyzing natural antimicrobial agents applied in real food systems. The accepted submissions were received from 14 countries, including Spain, Brazil, Lebanon, United Arab Emirates, Jordan, Greece, Thailand, Turkey, Saudi Arabia, Italy...

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Bibliographic Details
Published in:International journal of food microbiology 2021-11, Vol.358, p.109414-109414, Article 109414
Main Authors: Savvaidis, Ioannis N., Ayala-Zavala, J. Fernando
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Antimicrobial agents
Bacteriocins
Chitosan
Coatings
Essential oils
Food
Food industry
Food packaging
Fruit juices
Fruits
Meat
Packaging
Phenolic compounds
Phenols
Plant tissues
Terpenes
Vacuum packaging
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Summary:This special issue compiled 13 research articles and one review analyzing natural antimicrobial agents applied in real food systems. The accepted submissions were received from 14 countries, including Spain, Brazil, Lebanon, United Arab Emirates, Jordan, Greece, Thailand, Turkey, Saudi Arabia, Italy, Argentina, Canada, Iran, and China. The studied antimicrobial substances included phenolic compounds from plant tissues, terpenes from plant essential oils, bacteriocins, and chitosan. The treated food matrices were fresh fruit, fruit juices, beef, chicken products, camel meat, cheese, fish, and yogurt. Most of the published papers directly applied the natural substances in the food matrices, and others use edible coatings, marinades, micro and nanocarriers. Also, hurdle technologies were used to increase the antimicrobial effect of the studied natural substances, including temperature, vacuum packaging, ultraviolet, and edible coatings. In conclusion, promising results were obtained to impulse the transitions of natural antimicrobials as effective agents in the food industry; some contributions to the mode of actions of natural antimicrobials in real food systems were also included.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2021.109414