Delivery systems of antimicrobial compounds to food
نویسندگان
چکیده
منابع مشابه
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 if numerous efforts have been made to find alternative solutions to the aim of avoiding undesira...
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Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to...
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The Bacillus genus is a heterogeneous group of Gram-positive, facultative anaerobic, endospore-forming bacteria spread into the environment, even though soil is generally accepted as its natural reservoir. The ability to produce endospores allows Bacillus to withstand extreme environmental conditions as those occurring in food processing. Bacillus spp., particularly B. subtilis, are usually fou...
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Antimicrobial activity has recently been demonstrated in olive products. The anti-bacterial effect was correlated with the presence of olive glutaraldehyde-like compounds such as the dialdehydic form of decarboxymethyl elenolic acid either free (EDA), linked to tyrosol (TyEDA) or to hydroxytyrosol (HyEDA). Hence, the bactericidal activity of these substances is due to their dialdehydic structur...
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Resistance has been defined as the temporary or permanent ability of an organism and its progeny to remain viable and/or multiply under conditions that would destroy or inhibit other members of the strain. Bacteria may be defined as resistant when they are not susceptible to a concentration of antibacterial agent used in practice. Traditionally, resistance refers to instances where the basis of...
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ژورنال
عنوان ژورنال: Trends in Food Science & Technology
سال: 2016
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2016.09.013