Recent Advancements in Enhancing Antimicrobial Activity of Plant-Derived Polyphenols by Biochemical Means

Plants are a reservoir of phytochemicals, which known to possess several beneficial health properties. Along with all the secondary metabolites, polyphenols have emerged as potential replacements for synthetic additives due their lower toxicity and fewer side effects. However, controlling microbial growth using these preservatives requires very high doses plant-derived compounds, limits use only specific conditions. Their at concentrations leads unavoidable changes in organoleptic properties foods. Therefore, biochemical modification natural can be promising alternative enhance antimicrobial efficacy compounds/polyphenols. Amongst modifications, low concentration ascorbic acid (AA)–Cu (II), degradation products (DPAA), Maillard reaction (MRPs), laccase–mediator (Lac–Med) horse radish peroxidase (HRP)–H2O2 systems standout. This review reveals importance plant polyphenols, role agents, mechanism methods ways may used enhancing potency polyphenols. Ultimately, this study act base development potent agents that find food applications.