Potential natural antimicrobial agents

Asma Behzadnia; Brijesh K. Tiwari; Gaurav Rajauria

doi:10.1016/B978-0-443-22182-8.00016-4

Potential natural antimicrobial agents

Asma Behzadnia
, Brijesh K. Tiwari
, Gaurav Rajauria

School of Microbiology

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Several foodborne pathogens result in consequences like endangering consumers’ health. Potential antimicrobial functions make these natural substances to be mostly targeted for use as food preservatives. Hence, application of these antimicrobials remains restricted due to the appearance of negative sensory impacts in foods. A recent effective approach to overcoming shortcomings of natural antimicrobials is to employ hurdle technologies to produce a synergistic effect at slight conditions, which preserves desirable levels of microbial, nutritional, and organoleptic properties. However, this chapter aimed to summarize the main natural-origin antimicrobials, mode of action, and hurdle technologies in regard to food applications.

Original language	English
Title of host publication	Chemistry of Thermal and Non-Thermal Food Processing Technologies
Publisher	Elsevier
Pages	353-383
Number of pages	31
ISBN (Electronic)	9780443221828
ISBN (Print)	9780443221835
DOIs	https://doi.org/10.1016/B978-0-443-22182-8.00016-4
Publication status	Published - 1 Jan 2024

Keywords

antimicrobial activity
antimicrobials mechanism
hurdle technology
Natural antimicrobials
non-thermal preservation

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/B978-0-443-22182-8.00016-4

Cite this

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AU - Behzadnia, Asma

AU - Tiwari, Brijesh K.

AU - Rajauria, Gaurav

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N2 - Several foodborne pathogens result in consequences like endangering consumers’ health. Potential antimicrobial functions make these natural substances to be mostly targeted for use as food preservatives. Hence, application of these antimicrobials remains restricted due to the appearance of negative sensory impacts in foods. A recent effective approach to overcoming shortcomings of natural antimicrobials is to employ hurdle technologies to produce a synergistic effect at slight conditions, which preserves desirable levels of microbial, nutritional, and organoleptic properties. However, this chapter aimed to summarize the main natural-origin antimicrobials, mode of action, and hurdle technologies in regard to food applications.

AB - Several foodborne pathogens result in consequences like endangering consumers’ health. Potential antimicrobial functions make these natural substances to be mostly targeted for use as food preservatives. Hence, application of these antimicrobials remains restricted due to the appearance of negative sensory impacts in foods. A recent effective approach to overcoming shortcomings of natural antimicrobials is to employ hurdle technologies to produce a synergistic effect at slight conditions, which preserves desirable levels of microbial, nutritional, and organoleptic properties. However, this chapter aimed to summarize the main natural-origin antimicrobials, mode of action, and hurdle technologies in regard to food applications.

KW - antimicrobial activity

KW - antimicrobials mechanism

KW - hurdle technology

KW - Natural antimicrobials

KW - non-thermal preservation

UR - https://www.scopus.com/pages/publications/85213518047

U2 - 10.1016/B978-0-443-22182-8.00016-4

DO - 10.1016/B978-0-443-22182-8.00016-4

M3 - Chapter

AN - SCOPUS:85213518047

SN - 9780443221835

SP - 353

EP - 383

BT - Chemistry of Thermal and Non-Thermal Food Processing Technologies

PB - Elsevier

ER -

Potential natural antimicrobial agents

Abstract

Keywords

UN SDGs

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