Plant antimicrobials in food applications: Minireview
نویسنده
چکیده
Plant antimicrobials fulfil the needs of today’s consumer looking for wholesome food without chemical preservatives. These can be classified as novel compounds obtained from plants that delay microbial growth of pathogens and spoilage organisms in food. The antimicrobial activity of plant extracts that is observed in in-vitro conditions is quite different to its effect in complex food systems. In most cases antimicrobial activity is decreased due to interactions with food components. This could be a challenge in utilizing plant antimicrobials, as a higher concentration could result in unfavourable changes to the taste and aroma of food. There is growing scientific evidence of the potential use of plant antimicrobials for the extension of shelf life in food. This review covers recent trends in using plant antimicrobials in food, their combination with other technologies, their role in controlling food pathogens and mechanisms of action.
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