Natural protective agents and their applications as bio-preservatives in the food industry
نویسندگان
چکیده
Today, the usage of natural additives in food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented that can be used as alternatives to chemical antimicrobials. Plant extracts oils contain terpenes, flavonoids, aldehydes, phenolic cause antioxidant activity. The synergistic activity synthesized from lactic acid bacteria (LAB) prevents growth fungi. In addition removing mycotoxins, LAB have anticancer potentials increase safety nutritional value. One these molecules is bacteriocin, which made by various microorganisms. Nisin one bioactive peptides are widely bio-preservation. Antimicrobial alone or along with other enhance security. This article reviews preservatives their applications products.
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ژورنال
عنوان ژورنال: Italian Journal of Food Science
سال: 2021
ISSN: ['2239-5687', '1120-1770']
DOI: https://doi.org/10.15586/ijfs.v33isp1.2045